Startseite - Home




   Startseite :: Home
   Kontakt :: Contact
   über uns :: about us
   Datenschutz :: Privacy Policy

Encyclopedia of Meat Sciences


via E-Mail:  Contact/Order:

3rd Edition 2023

Hrsg. v. Michael E. Dikeman


Verlag :: Publisher

Elsevier Science

Preis :: Price

Preise auf Anfrage / Prices on request

Siehe auch Elsevier Reference Works on ScienceDirect

Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV.

Bestellnummer bei digento :: digento order number


Verlagsinformation :: Publisher's information

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly "farmed" and/or "harvested", as well as the science of meat preservation and processing and consumer issues.

New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.

Key features

  • Provides a "one-stop" resource that bridges the gap in knowledge since the last edition
  • Presents a comprehensive reference book on meat science
  • Intuitively organized into 12 sections over 3 volumes, providing an excellent overview of the field
  • Contains approximately 250 chapters written by a global team of experts in meat sciences, thus maximizing its appeal to a large audience


Food/agricultural scientists and researchers of all levels including graduates/postgraduates in food/agricultural science

top  top