Author: Roger Walter PurchasPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 390
Book Description
Some Relationships of Growth Hormone Levels to Bovine Growth and Carcass Quality
Author: Roger Walter PurchasPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 390
Book Description
The Relationship of Some Serum Hormones to Various Growth and Carcass Characteristics of Cattle
Author: John Steven GrigsbyPublisher:
ISBN:
Category : Cattle
Languages : en
Pages : 362
Book Description
The Relationship of Plasma Levels of Growth Hormone to Growth Rate in Beef Cattle
Author: Donald WidemannPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 230
Book Description
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.
Bovine Somatotropin/growth Hormone, 1979-1987
Author: Jean A. LarsonPublisher:
ISBN:
Category : Bovine somatotropin
Languages : en
Pages : 20
Book Description
The Science of Animal Growth and Meat Technology
Author: Steven M. LonerganPublisher: Academic Press
ISBN: 0128152788
Category : Medical
Languages : en
Pages : 302
Book Description
The 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
Biotechnology
Author: Jean A. LarsonPublisher:
ISBN:
Category : Biotechnology
Languages : en
Pages : 32
Book Description
Quick Bibliography Series
Author: National Agricultural Library (U.S.). Reference DivisionPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 444
Book Description
Author: 
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