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| LEADER |
02048cam a2200337 7i4500 |
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0000077405 |
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20180110090000.0 |
| 008 |
120517s2012 flu eng |
| 020 |
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|a 1439836833
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| 020 |
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|a 9781439836835
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| 020 |
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|a 9781439836842
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| 020 |
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|a 1439836841
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| 050 |
0 |
0 |
|a TX373
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| 090 |
0 |
0 |
|a TX373
|b .H36 2012
|
| 245 |
0 |
0 |
|a Handbook of meat and meat processing
|c edited by Y. H. Hui ; associate editors J. L. Aalhues ... [et al.].
|
| 246 |
3 |
0 |
|a Meat science and applications.
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| 250 |
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|a 2nd ed.
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| 260 |
|
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|a Boca Raton, Florida:
|b CRC Press,
|c c2012.
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| 300 |
|
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|a xviii, 982 p.:
|b ill.;
|c 26 cm.
|
| 500 |
|
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|a Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001
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| 500 |
|
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|a Includes index
|
| 500 |
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|a Also available in electronic resource
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| 505 |
0 |
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|a 1. Meat industries -- 2. Meat science -- 3. Quality and other attributes -- 4. Primary processing -- 5. Secondary processing : principles and applications -- 6. Secondary processing : products manufacturing -- 7. Meat safety and workers safety
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| 520 |
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|a Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods
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| 650 |
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0 |
|a Meat
|
| 650 |
|
0 |
|a Meat industry and trade
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| 700 |
1 |
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|a Hui, Y. H.
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| 700 |
1 |
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|a Aalhues, J. L.
|
| 856 |
4 |
0 |
|u http://www.crcnetbase.com/action/doSearch?AllField=9781439836842&access=
|
| 999 |
|
|
|a 1000147727
|b Book
|c Reference
|e Badak Reference Collection
|
| 999 |
|
|
|a 1000163518
|b Electronic Resource
|c Electronic Resource
|e Badak Internet Collection
|