Description du livre Etat : New. New! This book is in the same immaculate condition as when it was published 1.67. N� de r�f. du vendeur 353-3030054837-new

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More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Jos� Manuel Lorenzo

Edit� par Springer-Verlag Gmbh Feb 2019 (2019)

ISBN 10 : 3030054837 ISBN 13 : 9783030054830

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BuchWeltWeit Ludwig Meier e.K.
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Description du livre Buch. Etat : Neu. Neuware -This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices.More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing. 416 pp. Englisch. N� de r�f. du vendeur 9783030054830

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More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Lorenzo, Jos� Manuel|Munekata, Paulo E. S.|Barba, Francisco J.|Toldr�, Fidel

Edit� par Springer International Publishing (2019)

ISBN 10 : 3030054837 ISBN 13 : 9783030054830

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moluna
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Description du livre Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Comprehensively covers the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the worldFocuses on the production, processing and quality. N� de r�f. du vendeur 256847100

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More than Beef, Pork and Chicken �" The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Lorenzo, Jos� Manuel (EDT); Munekata, Paulo E. S. (EDT); Barba, Francisco J. (EDT); Toldrá, Fidel (EDT)

Edit� par Springer (2019)

ISBN 10 : 3030054837 ISBN 13 : 9783030054830

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GreatBookPricesUK
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Description du livre Etat : New. N� de r�f. du vendeur 34751276-n

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More than Beef, Pork and Chicken � The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Jos� Manuel Lorenzo

Edit� par Springer International Publishing (2019)

ISBN 10 : 3030054837 ISBN 13 : 9783030054830

Neuf Couverture rigide Quantit� disponible : 1

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AHA-BUCH GmbH
(Einbeck, Allemagne)

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Description du livre Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices.More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing. N� de r�f. du vendeur 9783030054830

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