Encyclopedia of meat sciences
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Type: Book
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Encyclopedia of meat sciences
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Type: Book
[Nutrition humaine ; sciences animales ; sciences et technologie des aliments].
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparati…
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparati…
Book designed to give food technologists an understanding of basic engineering principles involved in processing foods.
A manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing ag…
The problem of dark-cutting in beef: a seminar in the EEC programme of coordination of…
by Hood, D. E., Tarrant, P. V., Commission of the European Communities, Commission of the European Communities., Coordination of Agricultural Research
fromCurrent topics in veterinary medicine and animal science
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Type: Book
