Ebook Meat Science: An Introductory Text, by P. D. Warriss
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Meat Science: An Introductory Text, by P. D. Warriss
Ebook Meat Science: An Introductory Text, by P. D. Warriss
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This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.
- Sales Rank: #13008192 in Books
- Brand: Brand: Oxford University Press, USA
- Published on: 2000-05-15
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x .70" w x 6.10" l,
- Binding: Paperback
- 310 pages
- Used Book in Good Condition
Review
"In summary, this book is a well-written introduction to a number of different aspects to meat science, where the emphasis is on meat composition, quality and hygiene, rather than on animal welfare." (Charlotte Berg, Swedish University of Agricultural Sciences)
"The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students." (International Journal of Food Science and Technology)
"This book is excellent value for money and should be considered an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors and all veterinarians involved with food animals."
(Robert J. Huey)
About the Author
P. D. Warriss, School of Veterinary Science, University of Bristol.
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