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/ 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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The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism;
Vergelijkbare producten zoals Protein Phosphorylation and Meat Quality
, deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial;
Vergelijkbare producten zoals 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;
Vergelijkbare producten zoals The Future of Meat Without Animals
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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In 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live;
Vergelijkbare producten zoals 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;
Vergelijkbare producten zoals Meat Planet
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 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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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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technology and preservation. Also discussed in the book are the methods of food technology, the role of fruits, vegetables, meat and the products;
Vergelijkbare producten zoals Applied Nutrition and Food Technology
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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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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production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and;
Vergelijkbare producten zoals Sustainable Meat Production and Processing
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, Second Edition, combines fundamental science- based and applied, practical concepts;
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of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat;
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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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This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing. During;
Vergelijkbare producten zoals Marketing Livestock and Meat
This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing. During;
Vergelijkbare producten zoals Marketing Livestock and Meat
This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a;
Vergelijkbare producten zoals 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;
Vergelijkbare producten zoals Meat, Medicine and Human Health in the Twentieth Century
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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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 provides the reader with the recent developments in the safety of meat and processed meat, from the;
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