9789811378591 - red meat science and production: volume 2. intrinsic meat character von holloway, joseph william; wu, jianping (3 Ergebnisse)
- Hardcover
Anbieter: Universitätsbuchhandlung Herta Hold GmbH, Berlin, , DeutschlandUniversitätsbuchhandlung Herta Hold GmbH
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EUR 18,00
EUR 30,00 VersandVersand von Deutschland nach USAAnzahl: 1 verfügbar
XIII, 306 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
- Hardcover
Anbieter: Revaluation Books, Exeter, , Vereinigtes KönigreichRevaluation Books
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EUR 153,76
EUR 14,45 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
Hardcover. Zustand: Brand New. 306 pages. 9.25x6.10x0.94 inches. In Stock.
Sprache: Englisch
Verlag: Springer Nature Singapore, Springer Nature Singapore 2019
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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EUR 111,53
EUR 63,53 VersandVersand von Deutschland nach USAAnzahl: 1 verfügbar
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering a…dvances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers' expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
