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Search on the subject Meat and meat products :

We found 18 books matching Meat and meat products

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  1. Couverture de l'ouvrage La chaîne de la viande bovine

    La chaîne de la viande bovine
    Production, transformation, valorisation et consommation
    Coll. Sciences et techniques agroalimentaires

    Language: French
    04-2018 — 324 p. — 17x24 cm — Two-tone printing
    Les produits alimentaires ont une valeur qui, dans notre société, est réellement marchande en raison de leurs vertus nutritionnelles et du plaisir qu’ils procurent lors de leur consommation. La...
    In Print (Delivery period: 3 days).
    Paperback 59.00 € Add to cartAdd to cart
    Download 59.00 € PDF
  2. Couverture de l'ouvrage Gracey's Meat Hygiene

    Gracey's Meat Hygiene

    Language: English
    01-2015 — 352 p. — 22.6x28.8 cm —
    GRACEY'S MEAT HYGIENEGracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent...
    In Print (Delivery period: 14 days).
    Hardback Approximative price 118.16 € Add to cartAdd to cart
  3. Couverture de l'ouvrage Handbook of Fermented Meat and Poultry

    Handbook of Fermented Meat and Poultry

    Language: English
    12-2014 — 528 p. — 22.4x28.7 cm —
    Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their...
    In Print (Delivery period: 14 days).
    Hardback Approximative price 217.95 € Add to cartAdd to cart
  4. Couverture de l'ouvrage Strategies for Reducing Drug and Chemical Residues in Food Animals

    Strategies for Reducing Drug and Chemical Residues in Food Animals
    International Approaches to Residue Avoidance, Management, and Testing

    Language: English
    09-2014 — 344 p. — 16.3x24.3 cm —
    Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in...
    In Print (Delivery period: 14 days).
    Hardback Approximative price 163.43 € Add to cartAdd to cart
  5. Couverture de l'ouvrage Meat Inspection and Control in the Slaughterhouse

    Meat Inspection and Control in the Slaughterhouse

    Language: English
    08-2014 — 736 p. — 17.8x25.2 cm —
    MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry and are...
    In Print (Delivery period: 14 days).
    Hardback Approximative price 213.22 € Add to cartAdd to cart
  6. Couverture de l'ouvrage Should We Eat Meat?

    Should We Eat Meat?
    Evolution and Consequences of Modern Carnivory

    Language: English
    05-2013 — 280 p. — 15x22.9 cm —
    Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption.. This book is a...
    In Print (Delivery period: 14 days).
    Paperback Approximative price 37.13 € Add to cartAdd to cart
  7. Couverture de l'ouvrage The Science of Meat Quality

    The Science of Meat Quality

    Language: English
    05-2013 — 304 p. — 17.8x25.2 cm —
    Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced...
    In Print (Delivery period: 14 days).
    Hardback Approximative price 222.68 € Add to cartAdd to cart
  8. Couverture de l'ouvrage Feed Efficiency in the Beef Industry

    Feed Efficiency in the Beef Industry

    Language: English
    09-2012 — 328 p. — 17.8x25.2 cm —
    Feed Efficiency in the Beef Industry provides a thorough and concise overview of feed efficiency in beef cattle.  It frames the great importance of feed efficiency to the industry and details the...
    In Print (Delivery period: 14 days).
    Hardback Approximative price 172.94 € Add to cartAdd to cart
  9. Couverture de l'ouvrage Meat science, an introductory text,

    Meat science, an introductory text,

    Author : WARRISS P.D.
    Language: English
    11-2009 — 236 p. —
    Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare...
    Subject to availability at the publisher.
    Paperback Approximative price 59.28 € Add to cartAdd to cart
  10. Couverture de l'ouvrage The meat buyer's guide : beef, lamb, veal, pork, and poultry

    The meat buyer's guide : beef, lamb, veal, pork, and poultry

    Language: English
    05-2006 — 298 p. —
    For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide...
    Subject to availability at the publisher.
    Spiral Approximative price 66.44 € Add to cartAdd to cart

  11. A pocketful of meat facts 2006

    Language: English
    05-2006 — 64 p. —
    Subject to availability at the publisher.
    Paperback Approximative price 22.09 € Add to cartAdd to cart

  12. Factory fresh : The Big Business of meat

    Author : BRUBAKER D.
    Language: English
    07-2004 — 270 p. —
    Most of us fondly imagine that chickens, pigs, cattle, and other livestock are raised on rural farms under the watchful eyes of caring farmers. The truth, though, is very different. It's very...
    Subject to availability at the publisher.
    Hardback Approximative price 33.81 € Add to cartAdd to cart

  13. Beef Yearbook 2001

    Language: English
    06-2001 — 82 p. — 17x24 cm —
    Subject to availability at the publisher.
    Paperback Approximative price 43.12 € Add to cartAdd to cart

  14. The international beef market, 2001 ed.

    Language: English
    02-2001 — 76 p. —
    Subject to availability at the publisher.
    Paperback Approximative price 181.19 € Add to cartAdd to cart
  15. Couverture de l'ouvrage LE SAUCISSON SEC

    LE SAUCISSON SEC
    Coll. SCIENCE ET TECHNOLOGIE MÉTIERS DE BOUCHE

    Language: French
    09-1996 — 224 p. — 16.5x24.8 cm —
    Temporary Stock Outage
    Hardback 42.60 € Add to cartAdd to cart
  16. Couverture de l'ouvrage Les lipides animaux dans la filière viande : tome 1 - Nomenclature, élements de métabolisme, facteurs de variations pour les espèces couramment consommées

    Les lipides animaux dans la filière viande : tome 1 - Nomenclature, élements de métabolisme, facteurs de variations pour les espèces couramment consommées

    Author : GIRARD J.-P. et al.
    Language: French
    03-1986 — 116 p. —
    Présentation des lipides. Définition des lipides. Nomenclature des lipides. Dépôts adipeux et métabolisme lipidique. Description des dépôts adipeux. Mise en réserve des lipides. Mobilisation des...
    In stock: 24 hours delivery!
    Hardback 65.24 € Add to cartAdd to cart

  17. Les lipides animaux dans la filière viande Tome 2 - Leur rôle dans le déterminisme des qualités de la viande du tissu adipeux et des produits carnés

    Author : GIRARD J.-P. et al.
    Language: French
    03-1986 — 176 p. —
    Lipides et qualités des carcasses. Lipides et qualité des viandes, tissus adipeux et produits carnés. Lipides et qualités organoleptiques, aptitudes à la transformation et à la conservation...
    In stock: 24 hours delivery!
    Hardback 65.24 € Add to cartAdd to cart
  18. Couverture de l'ouvrage La flaveur de la viande (N°14)

    La flaveur de la viande (N°14)

    Authors : ROSSET M.-R., LIGER P., ROUSSEL-CLIQUARD N.
    Language: French
    01-1977 — 160 p. —
    Les composés de la flaveur, leur origine et leur formation. Méthodes d'étude des composés de la flaveur et de leurs précurseurs. Les composés responsables de la flaveur de la viande. Les...
    In stock: 24 hours delivery!
    Hardback 65.24 € Add to cartAdd to cart
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