Estimation of the Composition of Beef Carcasses and Cuts PDF Download
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Author: O. G. Hankins
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 1266
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Book Description
Author: O. G. Hankins
Publisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 1266
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Book Description
Author: O. G. Hankins
Publisher:
ISBN:
Category : Bacterial diseases of plants
Languages : en
Pages : 0
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Author: O. G. Hankins
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
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Author: Orville Gerber Hankins
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
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Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: S. Morgan Jones
Publisher: CRC Press
ISBN: 1000141659
Category : Technology & Engineering
Languages : en
Pages : 246
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Book Description
Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals
Author: J. Robelin
Publisher:
ISBN:
Category :
Languages : en
Pages : 38
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
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Author:
Publisher:
ISBN:
Category : Cold-storage lockers
Languages : en
Pages : 220
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Author:
Publisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 808
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