Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and GrainsPublisher:
ISBN:
Category : Meat
Languages : en
Pages : 100
Book Description
Review of Meat Grading Standards
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and GrainsPublisher:
ISBN:
Category : Meat
Languages : en
Pages : 100
Book Description
Review of Meat Grading Standards
Author: United States. Congress. House. Committee on AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 110
Book Description
Review of Beef Grading Standards
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Domestic Marketing and Consumer RelationsPublisher:
ISBN:
Category : Beef
Languages : en
Pages : 128
Book Description
Review of Beef Grading Standards, Hearings Before the Subcommittee on Domestic Marketing and Consumer Relations of ..., 94-1, May 21 and 22, 1975
Author: United States. Congress. House. Committee on AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 134
Book Description
Consumer attitudes to food quality products
Author: Marija KlopčičPublisher: Springer
ISBN: 9086867626
Category : Science
Languages : en
Pages : 284
Book Description
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
Book Description
This 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.
Fat Content and Composition of Animal Products
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309024404
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
Meat Evaluation Handbook
Author: National Food Review
Author: Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 368
Book Description
Standards and Labeling Policy Book
Author: United States. Food Safety and Inspection Service. Standards and Labeling DivisionPublisher:
ISBN:
Category : Food
Languages : en
Pages : 366
Book Description