e-book Encyclopedia of meat sciences

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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. Have doubts regarding this product?


Encyclopedia of Meat Sciences

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The Chemistry of Fried Food

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