This book, composed of 14 chapters, aims to provide basic information which contributes to the understanding of camel meat production. Topics discussed include camel taxonomy, history and worldwide distribution; camel nutrition and growth; slaughtering and processing; carcass an…
An authoritative reference text for graduate students in animal and food science and meat, poultry, and fish industry technologists and researchers provides basic biochemical, nutritional, and compositional data, sensory quality evaluations, and food processing methodology conce…
by Wilcke, Harold Ludwig, Altschul, Aaron Mayer
fromFood science and technology
by Campbell, Ada Marie, Penfield, Marjorie P.
fromFood science and technology
In this updated edition of the 2001 classic, Robbins details how much has changed over the past decade, with more of us turning toward plant-based diets. But abuses and hazards remain, and he issues a new call to arms, urging us toward a more sustainable, compassionate world.
Abstract: A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped am…
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, …
This book discusses the different aspects involved in the trade in animals. Chapters include the history of animal trade; trade policies for animal products; trade wars, sanctions and discrimination; trade in meat; trade in dairy, wool and fur products; trade in live farm animal…
This book discusses the different aspects involved in the trade in animals. Chapters include the history of animal trade; trade policies for animal products; trade wars, sanctions and discrimination; trade in meat; trade in dairy, wool and fur products; trade in live farm animal…
"Every day, millions of people around the world sit down to a meal that includes meat. This book explores several questions as it examines the use of animals as food: How did the domestication and production of livestock animals emerge and why? How did current modes of raising a…
