Burleigh dodds series in agricultural science 12 ensuring safety and quality in the production of beef volume 2
Direct beschikbaar
"Overall, this new Burleigh Dodds text, Ensuring Safety and Quality in the Production of Beef, is a breath of fresh air. It covers a mountain of factors that can contribute to beef demand. It assembles a truly remarkable set of authors; scientists that have spent a career on their specific topics. This text is a “must read”!!
Meat Science
Consumer expectations of sensory and nutritional quality have never been higher. Drawing on an international range of expertise, this book reviews research in understanding and improving the quality of beef. Part 1 reviews how breeding and growth affect carcass composition. Part 2 discusses aspects of husbandry affecting meat quality such as nutrition, metabolic modifiers and handling of cattle. The book then goes on to discuss factors affecting flavor, color and tenderness, as well as grading, packaging and methods for measuring sensory quality.
Ensuring safety and quality in the production of beef Volume 2: Quality will be a standard reference for animal and food scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by Volume 1 which reviews safety issues in beef production.
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Taal: en
Bindwijze: E-book
Oorspronkelijke releasedatum: 30 april 2017
Ebook Formaat: Adobe ePub
Hoofdauteur: Richard A. Mancini
Tweede Auteur: Dr Ranjith Ramanathan
Co Auteur: Prof. Michael S. Cockram
Hoofdredacteur: Prof. Michael E. Dikeman
Hoofduitgeverij: Burleigh Dodds Science Publishing
Lees dit ebook op: Android (smartphone en tablet)
Lees dit ebook op: Kobo e-reader
Lees dit ebook op: Desktop (Mac en Windows)
Lees dit ebook op: iOS (smartphone en tablet)
Lees dit ebook op: Windows (smartphone en tablet)
Editie: 1
Studieboek: Nee
EAN: 9781786760623