Encyclopedia of Animal Science - (Two-Volume Set) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Encyclopedia of Animal Science - (Two-Volume Set) PDF full book. Access full book title Encyclopedia of Animal Science - (Two-Volume Set) by Wilson G. Pond. Download full books in PDF and EPUB format.
Author: Wilson G. Pond
Publisher: CRC Press
ISBN: 1000034267
Category : Nature
Languages : en
Pages : 1990
Get Book Here
Book Description
PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT
[email protected] Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.
Author: Wilson G. Pond
Publisher: CRC Press
ISBN: 1000034267
Category : Nature
Languages : en
Pages : 1990
Get Book Here
Book Description
PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT
[email protected] Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.
Author:
Publisher: DIANE Publishing
ISBN: 1428907076
Category :
Languages : en
Pages : 47
Get Book Here
Book Description
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 566
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 516
Get Book Here
Book Description
Author: United States. Congress. Senate. Committee on Commerce, Science, and Transportation
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 152
Get Book Here
Book Description
Author: United States. Department of Agriculture. Grain Inspection, Packers, and Stockyards Administration
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 88
Get Book Here
Book Description
Author: United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies
Publisher:
ISBN:
Category : Political Science
Languages : en
Pages : 962
Get Book Here
Book Description
Author:
Publisher: DIANE Publishing
ISBN: 142895399X
Category :
Languages : en
Pages : 73
Get Book Here
Book Description
Author: United States. Congress. Senate. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies
Publisher:
ISBN:
Category : Political Science
Languages : en
Pages : 884
Get Book Here
Book Description
Author: Roger Horowitz
Publisher: JHU Press
ISBN: 9780801882401
Category : History
Languages : en
Pages : 200
Get Book Here
Book Description
How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture.
