Author: W. E. KunklePublisher:
ISBN:
Category :
Languages : en
Pages : 179
Book Description
Proceedings of Thirty-second Annual Beef Cattle Short Course, May 4, 5 and 6, 1983
Author: W. E. KunkleProceedings of the 31. Annual Beef Cattle Short Course
Author: 31 ANNUAL BEEF CATTLE SHORT COURSEPublisher:
ISBN:
Category :
Languages : en
Pages : 94
Book Description
Proceedings of Ther 40. Beef Cattle Short Course
Author: 40 Annual Beef Cattle Short CoursePublisher:
ISBN:
Category :
Languages : en
Pages : 196
Book Description
Proceedings 60th Annual Texas A&M Beef Cattle Short Course August 4-6, 2014
Author: Proceedings of the Eighth Annual Beef Cattle Short Course
Author: Proceedings
Author: American Society of Animal Science. Western SectionPublisher:
ISBN:
Category : Livestock
Languages : en
Pages : 606
Book Description
Bibliography of Agriculture
Author: Iowa Documents
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 506
Book Description
Lawrie's Meat Science
Author: R. A. LawriePublisher: Woodhead Publishing
ISBN: 184569161X
Category : Technology & Engineering
Languages : en
Pages : 461
Book Description
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Author: