Ensuring Safety and Quality in the Production of Beef Volume 2: Quality de Michael E. Dikeman

Ensuring Safety and Quality in the Production of Beef Volume 2: Quality: Burleigh Dodds Series in Agricultural Science

Editat de Michael E. Dikeman

en Limba Engleză Hardback – 30 apr 2017

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.

Citește tot Restrânge

Din seria Burleigh Dodds Series in Agricultural Science

Preț: 1353^.64 lei

Preț vechi: 1574^.00 lei
-14% Nou

Puncte Express: 2030

:
259^.08€ • 269^.46$ • 217^.11£

Carte tipărită la comandă

Livrare economică 13-27 martie

Adaugă în coș

Wish list
Gift list
Am citit!

Adaugă în listă

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781786760609
ISBN-10: 1786760606
Pagini: 400
Dimensiuni: 160 x 235 x 30 mm
Greutate: 0.76 kg
Editura: Burleigh Dodds
Seria Burleigh Dodds Series in Agricultural Science

Descriere

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.