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Meat Science
Published by
Satish Serial Publishing House, 2013
ISBN 10: 9381226601
ISBN 13: 9789381226605
New
Hardcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 55093030
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US$ 15.30
US$ 8.66 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 1 available
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Meat Science
Published by
Satish Serial Publishing House, 2013
ISBN 10: 9381226601
ISBN 13: 9789381226605
New
Hardcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 2654466809
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Meat Science
Published by
Satish Serial Publishing House, 2013
ISBN 10: 9381226601
ISBN 13: 9789381226605
New
Hardcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 1854466803
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US$ 16.27
US$ 11.57 shipping
Ships from Germany to U.S.A.
Ships from Germany to U.S.A.
Quantity: 1 available
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Meat Science A Student Guide
Published by
Satish Serial Publishing House, 2013
ISBN 10: 9381226601
ISBN 13: 9789381226605
New
Hardcover
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
Hardcover. Condition: New. ISBN:9789381226605. Seller Inventory # 2418378
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Meat Science : A Student Guide
Published by
Satish Serial Publishing House, 2013
ISBN 10: 9381226601
ISBN 13: 9789381226605
New
Hardcover
First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. This book implies a reference book organized similarly to a classroom text and covers the area as per the B.V.Sc. syllabus for Livestock Products Technology prescribed by Veterinary Council of India. The book outlines the most basics of Meat Science and their application in meat processing technology. It contains sixteen chapters and explores the meat composition, colour, structure, conversion of muscle to meat, ageing, processing and other quality attributes of meat and aquatic foods and also more recent topics like genetically engineered foods and organic meat. In addition, chapters on nutritional value and composition of eggs, rules and regulations governing meat exports are also included. Overall the book provides basic information on meat, fish, poultry and egg processing. A question bank containing several objective and subjective type questions was also incorporated at the end of the textbook to provide some orientation to students. The book has been written in a simple language and in a very comprehensive manner. This book will be useful to students, industry people and academia and will provide the readers with a convenience reference book. Seller Inventory # 111010