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Encyclopedia of Meat Sciences


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2nd Edition

Hrsg. v. Michael Dikeman und Carrick Devine


Verlag :: Publisher

Elsevier Science

Encyclopedia of Atmospheric Sciences

Preis :: Price

Preise auf Anfrage / Prices on request

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

The Encyclopedia of Meat Sciences, 2nd Edition is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including muscle physiology, biochemistry, including post mortem biochemistry, processing procedures, the process of tenderisation and flavour development, various processed meat products, animal production, microbiology and food safety, carcass composition. It also includes 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 will appeal to all those wanting a one-stop guide to the meat sciences.

Key Features

  • Over 200 articles covering all areas of Meat Sciences
  • Substantially revised and updated since the previous edition was published in 2004
  • Full colour throughout


Academic and laboratory researchers, economic and nutritional policy makers, graduate and undergraduate meat science students

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