Red Meat Science and Production: Intrinsic Meat Character - Couverture souple

Holloway, Joseph William ; Wu, Jianping

9789811378621: Red Meat Science and Production: Intrinsic Meat Character

Couverture souple

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

Editeur : Springer Verlag, Singapore, 2020

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This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos de l?auteur

Dr. Joseph William Holloway is a Professor at Texas A&M University, USA.

Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Springer Verlag, Singapore
Date d'�dition: 2020
Langue: anglais
ISBN 10: 9811378622
ISBN 13: 9789811378621
Reliure: Broch�
Nombre de pages: 319
Coordonn�es du fabricant: ProductSafety@springernature.com
ProductSafety@springernature.com

Poststr. 9
Darmstadt
64293
Allemagne

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9789811378591: Red Meat Science and Production: Intrinsic Meat Character

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ISBN 10 : 9811378592 ISBN 13 : 9789811378591
Editeur : Springer Verlag, Singapore, 2019
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Red Meat Science and Production

Jianping Wu

Edit� par Springer Nature Singapore Aug 2020, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers' expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers. 320 pp. Englisch. N� de r�f. du vendeur 9789811378621

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Red Meat Science and Production

Joseph William Holloway|Jianping Wu

Edit� par Springer Singapore, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Presents a comprehensive description of the biological underpinnings of red meat productionDiscusses advances in the science of red meat production, highlighting production system elements that affect product qualityIncludes a perspective o. N� de r�f. du vendeur 458826302

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Red Meat Science and Production: Volume 2. Intrinsic Meat Character

Holloway, Joseph William; Wu, Jianping

Edit� par Springer, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

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Etat : New. pp. XIII, 306 32 illus., 11 illus. in color. 1st ed. 2019 edition NO-PA16APR2015-KAP. N� de r�f. du vendeur 26384559395

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Red Meat Science and Production: Volume 2. Intrinsic Meat Character

Holloway, Joseph William; Wu, Jianping

Edit� par Springer, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

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Etat : New. Print on Demand pp. XIII, 306 32 illus., 11 illus. in color. N� de r�f. du vendeur 379344636

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Red Meat Science and Production | Volume 2. Intrinsic Meat Character

Joseph William Holloway (u. a.)

Edit� par Springer, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

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Red Meat Science and Production: Volume 2. Intrinsic Meat Character

Holloway, Joseph William; Wu, Jianping

Edit� par Springer, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

Neuf Couverture souple

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Vendeur : Biblios, Frankfurt am main, HESSE, Allemagne

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Etat : New. PRINT ON DEMAND pp. XIII, 306 32 illus., 11 illus. in color. N� de r�f. du vendeur 18384559401

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Red Meat Science and Production

Joseph William Holloway

Edit� par Springer, Springer Aug 2020, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers' expectations around the globe.Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 320 pp. Englisch. N� de r�f. du vendeur 9789811378621

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Red Meat Science and Production : Volume 2. Intrinsic Meat Character

Jianping Wu

Edit� par Springer Nature Singapore, Springer Nature Singapore, 2020

ISBN 10 : 9811378622 ISBN 13 : 9789811378621

Neuf Taschenbuch

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers' expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers. N� de r�f. du vendeur 9789811378621

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