Author: Southern Extension and Research Activity Information Exchange Group-8
Publisher:
ISBN:
Category : Tall fescue
Languages : en
Pages : 178
Book Description
Tall Fescue Toxicosis/Endophyte Workshop, October 14-16, 2007, Wildersville, Tenn
Author: Southern Extension and Research Activity Information Exchange Group-8
Publisher:
ISBN:
Category : Tall fescue
Languages : en
Pages : 178
Book Description
Publisher:
ISBN:
Category : Tall fescue
Languages : en
Pages : 178
Book Description
Tall Fescue Toxicosis Workshop, October 27-29, 2002, Wildersville, Tennessee
Author: Southern Extension and Research Activity Information Exchange Group-8
Publisher:
ISBN:
Category : Tall fescue
Languages : en
Pages : 112
Book Description
Publisher:
ISBN:
Category : Tall fescue
Languages : en
Pages : 112
Book Description
Proceedings, Tall Fescue Toxicosis Workshop
Author: Southern Extension and Research Activity Information Exchange Group--8
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 60
Book Description
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 60
Book Description
Tall Fescue Toxicosis Workshop, November 13-15, 1995, Nashiville [sic], Tennessee
Author: Southern Extension and Research Activity Information Exchange Group-8
Publisher:
ISBN:
Category : Tall fescue
Languages : en
Pages : 89
Book Description
Publisher:
ISBN:
Category : Tall fescue
Languages : en
Pages : 89
Book Description
Tall Fescue Toxicosis Workshop
Author: Southern Extension and Research Activity Information Exchange Group--8
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 49
Book Description
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 49
Book Description
Tall Fescue Toxicosis Workshop
Author: Southern Extension and Research Activity Information Exchange Group--8
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 77
Book Description
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 77
Book Description
Tall Fescue Toxicosis Workshop
Author: Southern Extension and Research Activity Information Exchange Group--8
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 87
Book Description
Publisher:
ISBN:
Category : Endophytic fungi
Languages : en
Pages : 87
Book Description
The Science of Meat Quality
Author: Chris R. Kerth
Publisher: John Wiley & Sons
ISBN: 111853073X
Category : Science
Languages : en
Pages : 333
Book Description
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Publisher: John Wiley & Sons
ISBN: 111853073X
Category : Science
Languages : en
Pages : 333
Book Description
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Commercial Feeding Stuffs, 1913
Author: Bonney Youngblood
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 76
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 76
Book Description
Carcass Evaluation
Author:
Publisher:
ISBN:
Category : Pork
Languages : en
Pages : 6
Book Description
Publisher:
ISBN:
Category : Pork
Languages : en
Pages : 6
Book Description