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technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging;
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This edition ensures the legacy of the original 1950 classic, Process Heat Transfer, by Donald Q. Kern that by many is held to be the gold;
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Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant;
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Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat;
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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 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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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 has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and;
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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 collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a;
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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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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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Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional;
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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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