Items related to Meat Science: An Introductory Text (Cabi Publishing)
This is an introductory textbook on meat science suitable for students of animal, veterinary and food science. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection. Coverage includes the growth and composition of animals, meat quality, the chemical composition and structure of meat, meat hygiene, spoilage and preservation, animal welfare, and measuring eating quality.
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Review:
"The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students." International Journal of Food Science and Technology" --International Journal of Food Science and Technology
About the Author:
Paul Warriss has spent most of his working life in the field of meat science. From 1970 he was employed at the AFRC Meat Research Institute at Langford before joining the University of Bristol School of Veterinary Science in 1991. There he has been closely involved with the organization and teaching on the long established MSc in Meat Science and Technology degree course. He is a member of the editorial board of the international journal Meat Science, a member of the Institute of Biology and a fellow of the UK Institute of Food Science and Technology.
"About this title" may belong to another edition of this title.
- PublisherCABI Publishing
- Publication date2000
- ISBN 10 0851994245
- ISBN 13 9780851994246
- BindingPaperback
- Number of pages312
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Meat Science: An Introductory Text
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ISBN 10: 0851994245
ISBN 13: 9780851994246
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Meat Science: An Introductory Text
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Meat Science: An Introductory Text (Cabi Publishing)
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Oxford University Press
(2000)
ISBN 10: 0851994245
ISBN 13: 9780851994246
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Meat Science: An Introductory Text
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(2000)
ISBN 10: 0851994245
ISBN 13: 9780851994246
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