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Meat, the future

/ Stuart White and Dana Cordell; The meat eater, a big water user / Arjen Y. Hoekstra; Globalisation, food and health: a sustainable future? / Pim;

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Protein Phosphorylation and Meat Quality

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism;

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The Future of Meat Without Animals

, deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial;

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The Future of Meat Without Animals

, deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial;

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Lawrie's Meat Science

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations;

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Meat Planet Artificial Flesh and the Future of Food

In 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live;

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Meat Planet

In 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live;

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What's the Matter with Meat?

What's the Matter with Meat? draws back the curtain that obscures the true costs of indus-trialized meat production. The book exposes how;

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Meat Products

Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past;

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Lawrie's Meat Science

advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines;

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Applied Nutrition and Food Technology

technology and preservation. Also discussed in the book are the methods of food technology, the role of fruits, vegetables, meat and the products;

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Handbook of Meat and Meat Processing

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete;

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Center of the Plate

meat business. Over 50% of a restaurants food cost is meat - center of the plate. There are answers and selling formulas to 137 questions about;

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Sustainable Meat Production and Processing

production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and;

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Advances in Meat Processing Technology

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the;

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The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts;

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The Science of Meat Quality

of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat;

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Meat Consumption & Health

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the;

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Marketing Livestock and Meat

This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing. During;

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Marketing Livestock and Meat

This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing. During;

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Meat, Medicine and Human Health in the Twentieth Century

This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a;

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Meat, Medicine and Human Health in the Twentieth Century

This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a;

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Practical Handbook on Meat Science and Technology

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and;

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Flavor of Meat and Meat Products

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and;

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the;

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