Encyclopedia of meat sciences

Encyclopedia of meat sciences

by Devine, Carrick Dikeman, Michael

Type Book
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A reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition.

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Title Statements

  • Full title :Encyclopedia of meat sciences / editors-in-chief, Michael Dikeman, Kansas State University, Manhattan, KS, USA, Carrick Devine, the New Zealand Institute for Plant and Food Research, Hamilton, New Zealand.

Summary

A reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition.

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Edition Statements

  • Publication Date:2014.
  • Edition:Second edition

Publication Statements

  • Publisher(s):Academic Press
  • Place of Publication:London
  • Language:eng
  • Publication Date:2014.

The Physical Object

  • Description:1 online resource (3 volumes) : : illustrations (some color)

Edition Identifiers

  • ISBN:9780123847348, 0123847346
  • oclc:ocn891953648
  • LC Classification:TS1953
  • Dewey Decimal:664.9003

Table of Contents

Volume 1. A-E -- volume 2. F-O -- volume 3. P-T.

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Subjects

Encyclopedias Meat Meat -- Encyclopedias Meat industry and trade Meat industry and trade -- Encyclopedias Viande -- Encyclopédies

Writers

Devine, Carrick Dikeman, Michael

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  • Encyclopedia of meat sciences -- (.pdf)

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  • Encyclopedia of meat sciences. Volume 1 -- (.pdf)

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