Holloway / Wu Red Meat Science and Production
1. Auflage 2019
ISBN: 978-981-1378-55-3
Verlag: Springer, Berlin
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Buch, Englisch,
246 Seiten, Gebunden, Book, Format (B × H): 156 mm x 244 mm, Gewicht: 572 g
Volume 1. The Consumer and Extrinsic Meat Character
1. Auflage 2019,
246 Seiten, Gebunden, Book, Format (B × H): 156 mm x 244 mm, Gewicht: 572 g
ISBN: 978-981-1378-55-3
Verlag: Springer, Berlin
Seite exportieren
- versandkostenfreie Lieferung
- Lieferfrist: bis zu 10 Tage
Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Holloway, Joseph William
Dr. Joseph William Holloway is a Professor at Texas A&M University, USA.
Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China.
Chapter 1. Introduction.- Chapter 2. The Red Meat Consumer.- Chapter 3. Safety.- Chapter 4. Traceability.- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems.- Chapter 6. Intrinsic Quality Factors: Aroma.- Chapter 7. Intrensic Quality Factors: Tenderness .- Chapter 8. Intrensic Quality Factors: Juiciness.- Chapter 9. Intrensic Quality Factors: Flavor.- Chapter 10. Extrinsic Quality Factors:Price.- Chapter 11. Extrensic Quality Factors: Healthfulness.- Chapter 12. Extrensic Quality Factors: Environmental Impact.- Chapter 13. Extrensic Quality Factors: Humane Animal Management.- Chapter 14. Meat By-products.- Chapter 15. Integrated Global Red Meat.
Research
Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Holloway, Joseph William
Dr. Joseph William Holloway is a Professor at Texas A&M University, USA.
Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China.
Chapter 1. Introduction.- Chapter 2. The Red Meat Consumer.- Chapter 3. Safety.- Chapter 4. Traceability.- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems.- Chapter 6. Intrinsic Quality Factors: Aroma.- Chapter 7. Intrensic Quality Factors: Tenderness .- Chapter 8. Intrensic Quality Factors: Juiciness.- Chapter 9. Intrensic Quality Factors: Flavor.- Chapter 10. Extrinsic Quality Factors:Price.- Chapter 11. Extrensic Quality Factors: Healthfulness.- Chapter 12. Extrensic Quality Factors: Environmental Impact.- Chapter 13. Extrensic Quality Factors: Humane Animal Management.- Chapter 14. Meat By-products.- Chapter 15. Integrated Global Red Meat.
Research
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