A Teaching Unit Outline in Live Animal and Carcass Evaluation
Author: Weldon S. Sleight
Publisher:
Published: 1975
Total Pages: 138
ISBN-13:
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Author: Weldon S. Sleight
Publisher:
Published: 1975
Total Pages: 138
ISBN-13:
DOWNLOAD EBOOKAuthor: Donald L. Boggs
Publisher:
Published: 1993
Total Pages: 264
ISBN-13:
DOWNLOAD EBOOKAuthor: Donald L. Boggs
Publisher: Kendall Hunt
Published: 1998
Total Pages: 274
ISBN-13: 9780787245696
DOWNLOAD EBOOKAuthor: National Research Council
Publisher: National Academies Press
Published: 1988-02-01
Total Pages: 384
ISBN-13: 0309037956
DOWNLOAD EBOOKThis lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author:
Publisher:
Published: 1963
Total Pages: 168
ISBN-13:
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Publisher:
Published: 1984
Total Pages: 538
ISBN-13:
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Publisher: DIANE Publishing
Published:
Total Pages: 32
ISBN-13: 9781422398616
DOWNLOAD EBOOKAuthor: University of Minnesota. Department of Animal Science
Publisher:
Published: 1990
Total Pages: 320
ISBN-13:
DOWNLOAD EBOOKAuthor: Steven M. Lonergan
Publisher: Academic Press
Published: 2018-10-27
Total Pages: 302
ISBN-13: 0128152788
DOWNLOAD EBOOKThe Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. - Describes principles in muscle metabolism, meat quality and meat safety using case studies - Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection - Offers solutions on how to control bacterial growth to improve the safety and quality of meat - Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology - Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems
Author: New York State College of Agriculture and Life Sciences. Department of Education. Instructional Materials Service
Publisher:
Published: 1992
Total Pages: 56
ISBN-13:
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