Meat Science: An Introductory Text - Couverture souple

Warriss, Paul

Couverture souple

ISBN 10 : 1845935934 ISBN 13 : 9781845935931

Editeur : CABI Publishing, 2009

Synopsis

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. This title features new larger format in two colours throughout. It is fully revised and updated including new coverage of genomics. It includes carefully selected references and titles for further reading.

A propos du livre

À propos de l'auteur

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.

Détails de l'édition

• Éditeur: CABI Publishing
• Date d'édition: 2009
• Langue: anglais
• ISBN 10: 1845935934
• ISBN 13: 9781845935931
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 248
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible