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Structure and Development of Meat Animals and Poultry

Swatland Howard J.

Verlag: Technomic Pub Co, 1994
ISBN 10: 1566761204 / ISBN 13: 9781566761208
Gebraucht / Hardcover / Anzahl: 1
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Titel: Structure and Development of Meat Animals ...

Verlag: Technomic Pub Co

Erscheinungsdatum: 1994

Einband: Hardcover

Zustand: Very Good

Beschreibung:

no remarks or highlights inside. 606 pages An updated and re-titled edition text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line illustrations and photographs. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development.We ship from the USA and Canada. Buchnummer des Verkäufers 23012

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Inhaltsangabe: An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development.

The Author

Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science.

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