Guidelines for Uniform Beef Improvement Programs PDF Download
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Author: Dixon D. Hubbard
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 84
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Book Description
Author: Dixon D. Hubbard
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 84
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Book Description
Author: United States. Extension Service
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 76
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Book Description
Author: United States. Extension Service
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 76
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Book Description
Author: Beef Improvement Federation
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 108
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Book Description
Author: Dixon D. Hubbard
Publisher:
ISBN:
Category :
Languages : en
Pages : 76
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Book Description
Author: United States. Extension Service
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 88
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 88
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Book Description
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
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Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1194
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Book Description
Author: Wilson G. Pond
Publisher: John Wiley & Sons
ISBN: 0471170941
Category : Science
Languages : en
Pages : 738
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Book Description
Pond is for the mainstream introduction to animal science taught in every university that has a school of agriculture or animal science department. The result of years of teaching, the book provides students with a comprehensive and balanced overview of animal agriculture in contemporary society, taking into account the needs of students with highly varied cultural backgrounds and educational objectives.
