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Encyclopedia of meat sciences /
The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing proc...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford [England] :
Elsevier,
2014.
|
| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9780123847348 |q (electronic bk.) | ||
| 020 | |a 0123847346 |q (electronic bk.) | ||
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| 245 | 0 | 0 | |a Encyclopedia of meat sciences / |c Michael Dikeman, Carrick Devine, editors. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Oxford [England] : |b Elsevier, |c 2014. | |
| 300 | |a 1 online resource : |b color illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciencesSubstantially revised and updated since the previous edition was published in 2004Full color throughout. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Meat |v Encyclopedias. | |
| 650 | 0 | |a Meat industry and trade |v Encyclopedias. | |
| 650 | 6 | |a Viande |0 (CaQQLa)201-0004100 |v Encyclop�edies. |0 (CaQQLa)201-0377762 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Meat |2 fast |0 (OCoLC)fst01013210 | |
| 650 | 7 | |a Meat industry and trade |2 fast |0 (OCoLC)fst01013271 | |
| 655 | 2 | |a Encyclopedia |0 (DNLM)D019500 | |
| 655 | 7 | |a encyclopedias. |2 aat |0 (CStmoGRI)aatgf300129439 | |
| 655 | 7 | |a Encyclopedias |2 fast |0 (OCoLC)fst01423798 | |
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| 655 | 7 | |a Encyclop�edies. |2 rvmgf |0 (CaQQLa)RVMGF-000001062 | |
| 700 | 1 | |a Dikeman, Michael, |e editor. | |
| 700 | 1 | |a Devine, Carrick, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Encyclopedia of meat sciences |z 9780123847317 |w (OCoLC)771923844 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/referenceworks/9780123847348 |z Texto completo |