Author: Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 380
Book Description
A.I.D. Research and Development Abstracts
Author: Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 380
Book Description
Constraints in the Market Chains for Export of Sudanese Sheep and Sheep Meat to the Middle East
Author: Omar Hassan El DiraniPublisher: ILRI (aka ILCA and ILRAD)
ISBN: 9291461954
Category : Export marketing
Languages : en
Pages : 94
Book Description
Meat Situation and Outlook
Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 356
Book Description
Journal of Agriculture
Author: Australian and New Zealand Agricultural Markets, 1979-March 1987
Author: Mary E. LassanyiPublisher:
ISBN:
Category : Australia
Languages : en
Pages : 36
Book Description
Situation and Outlook for New Zealand Agriculture
Author: New Zealand in World Affairs: 1972-1990
Author: Bruce BrownPublisher: Victoria University Press
ISBN: 9780864733726
Category : History
Languages : en
Pages : 340
Book Description
SCOTT (copy 2: v. 1): From the John Holmes Library collection.
Towards a Strategy for New Zealand Agriculture
Author: Rowland WoodsPublisher: Hasselberg Government Printer
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 242
Book Description
A Bibliography of New Zealand International Trade and Finance Research
Author: Sayeeda BanoPublisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 54
Book Description
Sustainable Meat Production and Processing
Author: Charis M. GalanakisPublisher: Academic Press
ISBN: 0128156880
Category : Medical
Languages : en
Pages : 276
Book Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. - Analyzes the role of novel technologies for sustainable meat processing - Covers how to maintain sustainability and achieve high levels of meat quality and safety - Presents solutions to improve productivity and environmental sustainability - Takes a proteomic approach to characterize the biochemistry of meat quality defects