Encyclopedia of Meat Sciences, Three-Volume Set - Bookswagon
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Encyclopedia of Meat Sciences, Three-Volume Set

Encyclopedia of Meat Sciences, Three-Volume Set


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About the Book

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 preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect OCo featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. - Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand - Over 200 articles covering all aspects of meat science - Reading lists at the end of each article provide further information into primary literature - Various figures and tables illustrating the text and a color plate section in each volume - Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management - Extensive cross-referencing"

About the Author :
Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science.

Review :
...We strondly recommend it to anyone with more than a passing interest in meat, as a primary source." - MEAT SCIENCE (August 2005) "The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended." - CHOICE (March 2005) "This encyclopedia would be desirable in many collections." - E-STREAMS (March 2005) "This encyclopedia, a 3 volume set, covers many topics within the field of meat science." - Food Science and Technology Abstracts (2004)


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Product Details
  • ISBN-13: 9780080924441
  • Publisher: Academic Press
  • Publisher Imprint: Academic Press
  • Language: English
  • ISBN-10: 0080924441
  • Publisher Date: 14 May 2014
  • Binding: Digital (delivered electronically)
  • No of Pages: 1500


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