ENCYCLOPEDIA OF MEAT SCIENCES 3 VOL SET (HB 2004)
Language: English
Published by Academic Press, 2004
- Hardcover
- New
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- Title
- ENCYCLOPEDIA OF MEAT SCIENCES 3 VOL SET (HB 2004)
- Publisher
- Academic Press
- Publication year
- 2004
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 012464970X
- ISBN 13
- 9780124649705
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 – 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
"Synopsis" may belong to another edition of this title.
About the Author
Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.
"About the title" may belong to another edition of this title.
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