ENCYCLOPEDIA OF MEAT SCIENCES, THREE-VOLUME SET, 1-3Author: First Edition Werner Jensen , Danish Meat Research Institute (retired), Roskilde, Denmark Carrick Devine , Horticulture and Food Research Institute of New Zealand Ltd, Hamilton, New Zealand Michael Dikeman , Kansas State University, Kansas, USA
Publish date: August 2004
The Encyclopedia of Meat Sciences 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 animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences will be an invaluable resource to practitioners of meat science and students alike.