Author: Great Britain. Imperial Economic CommitteePublisher:
ISBN:
Category :
Languages : en
Pages : 54
Book Description
Report, No. 16: Hides and Skins
Author: Great Britain. Imperial Economic CommitteePublisher:
ISBN:
Category :
Languages : en
Pages : 54
Book Description
The National Provisioner
Author: Animal By-Product Processing & Utilization
Author: Herbert W. OckermanPublisher: CRC Press
ISBN: 1482293927
Category : Technology & Engineering
Languages : en
Pages : 540
Book Description
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal b
Report on Hides and Skins, Leather ...
Author: United States Food Administration. Statistical DivisionPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Flaying and Curing of Hides and Skins as a Rural Industry
Author: Albert AtenPublisher:
ISBN:
Category : Hides and skins
Languages : en
Pages : 150
Book Description
Hides and Skins of Cattle of the Bovine Species
Author: United States Tariff CommissionPublisher:
ISBN:
Category : Hides and skins
Languages : en
Pages : 12
Book Description
The National Provisioner
Author: Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 1498
Book Description
Encyclopedia of Meat Sciences
Author: Carrick DevinePublisher: Academic Press
ISBN: 0080924441
Category : Technology & Engineering
Languages : en
Pages : 2714
Book Description
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Author: 
Author: