|
|
Product Description
New Fifth Edition Now Available!
Principles of Meat Science provides a comprehensive overview that includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food.
Principles of Meat Science emphasizes:
- Principles of postmortem muscle chemistry
- Meat processing and preservation
- Sanitation and food safety
- Meat inspection
- Meat grading and evaluation
- Meat cookery
- Meat distribution through marketing channels
- Use of meat animal by-products
Principles of Meat Science incorporates:
- New knowledge of muscle structure and biology
- Advances in meat processing
- Packaging and distribution technologies
- Improvements in sanitation and food safety practices
Principles of Meat Science targets courses whose students have taken appropriate introductory courses including introductory biology, chemistry, and mathematics courses, and also have completed an introductory animal science, food science, or animal industry course.
Features
- Used Book in Good Condition
Customers Who Bought This Item Also Bought
- Meat Science Lab Manual
- Basic Animal Nutrition and Feeding
- Functional Anatomy and Physiology of Domestic Animals
- Organic Chemistry
- Essential Organic Chemistry (3rd Edition)
- Campbell Biology: Concepts & Connections (9th Edition)
- Pathways to Pregnancy and Parturition
- Farm Management
- Livestock Feeds and Feeding (6th Edition)
- Understanding Animal Breeding (2nd Edition)
*If this is not the "Principles of Meat Science" product you were looking for, you can check the other results by clicking this link
.
Details were last updated on Nov 23, 2024 03:02 +08.
