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Author:
Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 380
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Book Description
Author:
Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 380
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Book Description
Author: Omar Hassan El Dirani
Publisher: ILRI (aka ILCA and ILRAD)
ISBN: 9291461954
Category : Export marketing
Languages : en
Pages : 94
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Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 356
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 160
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Book Description
Author: Mary E. Lassanyi
Publisher:
ISBN:
Category : Australia
Languages : en
Pages : 36
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 108
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Book Description
Author: Bruce Brown
Publisher: Victoria University Press
ISBN: 9780864733726
Category : History
Languages : en
Pages : 340
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Book Description
SCOTT (copy 2: v. 1): From the John Holmes Library collection.
Author: Rowland Woods
Publisher: Hasselberg Government Printer
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 242
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Book Description
Author: Sayeeda Bano
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 54
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Book Description
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128156880
Category : Medical
Languages : en
Pages : 276
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Book Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. - Analyzes the role of novel technologies for sustainable meat processing - Covers how to maintain sustainability and achieve high levels of meat quality and safety - Presents solutions to improve productivity and environmental sustainability - Takes a proteomic approach to characterize the biochemistry of meat quality defects
