Trends in Livestock Slaughter
Author | : Knute Bjorka |
Publisher | : |
Total Pages | : 38 |
Release | : 1939 |
Genre | : Domestic animals |
ISBN | : |
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Author | : Knute Bjorka |
Publisher | : |
Total Pages | : 38 |
Release | : 1939 |
Genre | : Domestic animals |
ISBN | : |
Author | : Joseph C. Purcell |
Publisher | : |
Total Pages | : 33 |
Release | : 1972 |
Genre | : Meat industry and trade |
ISBN | : |
Author | : Darrell Dorr Morey |
Publisher | : |
Total Pages | : 452 |
Release | : 1972 |
Genre | : Agriculture |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 66 |
Release | : 1946 |
Genre | : |
ISBN | : |
Author | : |
Publisher | : DIANE Publishing |
Total Pages | : 47 |
Release | : |
Genre | : |
ISBN | : 1428907076 |
Author | : Charles B. Doubet |
Publisher | : |
Total Pages | : 202 |
Release | : 1965 |
Genre | : Animal industry |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 36 |
Release | : 1952 |
Genre | : |
ISBN | : |
Author | : Charis M. Galanakis |
Publisher | : Academic Press |
Total Pages | : 274 |
Release | : 2018-10-29 |
Genre | : Medical |
ISBN | : 0128156880 |
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Author | : |
Publisher | : |
Total Pages | : 40 |
Release | : 2008 |
Genre | : Agricultural productivity |
ISBN | : |
Author | : Henning Steinfeld |
Publisher | : Food & Agriculture Org. |
Total Pages | : 418 |
Release | : 2006 |
Genre | : Business & Economics |
ISBN | : 9789251055717 |
"The assessment builds on the work of the Livestock, Environment and Development (LEAD) Initiative"--Pref.