Conservation

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Historical perspective and current status.Structure and properties of tissues.Posmortem changes in muscle foods. Edible by-products from the production and processing of muscle foods. Processed meats/poultry/seafood. Inspection. Grading. Meat-animal composition and its measureme…

This book provides a detailed and critical examination of the conflicting roles and identities of the modern zoo from a tourism perspective and as such reminds us that zoos are as much about the people who visit them as about the animals that they display. At a time when they ar…

Phosphorus is one of the world's vital but relatively scarce resources, which is a limiting factor in plant (and therefore food and fibre) production. This volume brings together data and concepts on the transfers and transformations of phosphorus. Although the phrase "biogeoche…