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Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and Grains
Publisher : Unknown
Page : 100 pages
File Size : 51,8 Mb
Release : 1974
Category : Meat
ISBN : UOM:39015078148478
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Domestic Marketing and Consumer Relations
Publisher : Unknown
Page : 128 pages
File Size : 40,8 Mb
Release : 1975
Category : Beef
ISBN : UOM:39015078061242
Author : United States. Congress. House. Committee on Agriculture
Publisher : Unknown
Page : 110 pages
File Size : 50,8 Mb
Release : 1974
Category : Electronic
ISBN : STANFORD:36105045078107
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and Grains
Publisher : Unknown
Page : 108 pages
File Size : 48,9 Mb
Release : 1974
Category : Meat
ISBN : LOC:00173045591
Author : United States. Congress. House. Committee on Agriculture
Publisher : Unknown
Page : 134 pages
File Size : 53,9 Mb
Release : 1975
Category : Electronic
ISBN : STANFORD:36105045072969
Author : Anonim
Publisher : Unknown
Page : 8 pages
File Size : 44,6 Mb
Release : 1993
Category : Meat
ISBN : MINN:31951D01040218W
Author : Anonim
Publisher : Unknown
Page : 12 pages
File Size : 54,9 Mb
Release : 1998
Category : Animal products
ISBN : MINN:31951D01665994H
Author : Anonim
Publisher : Unknown
Page : 218 pages
File Size : 50,7 Mb
Release : 1980
Category : Food adulteration and inspection
ISBN : UCBK:C039298018
Author : S. Morgan Jones
Publisher : CRC Press
Page : 246 pages
File Size : 49,8 Mb
Release : 2020-07-24
Category : Technology & Engineering
ISBN : 9781000141658
Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals
Author : Anonim
Publisher : Unknown
Page : 368 pages
File Size : 48,6 Mb
Release : 1988
Category : Food industry and trade
ISBN : UOM:39015020641190
Author : National Research Council,Board on Agriculture,Committee on Technological Options to Improve the Nutritional Attributes of Animal Products
Publisher : National Academies Press
Page : 384 pages
File Size : 40,8 Mb
Release : 1988-02-01
Category : Medical
ISBN : 9780309037983
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author : National Research Council,Board on Agriculture,Food and Nutrition Board,Board on Agriculture and Renewable Resources,Assembly of Life Sciences,Commission on Natural Resources
Publisher : National Academies Press
Page : 256 pages
File Size : 47,7 Mb
Release : 1976-02-01
Category : Technology & Engineering
ISBN : 9780309024402
Author : Marija Klopčič,Abele Kuipers,Jean-François Hocquette
Publisher : Springer
Page : 305 pages
File Size : 40,7 Mb
Release : 2013-03-12
Category : Science
ISBN : 9789086867622
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
Author : United States. Superintendent of Documents
Publisher : Unknown
Page : 1092 pages
File Size : 49,5 Mb
Release : 1977
Category : Government publications
ISBN : UCR:31210024274563
February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index
Author : Anonim
Publisher : Unknown
Page : 1386 pages
File Size : 48,9 Mb
Release : 2024-07-03
Category : Government publications
ISBN : WISC:89117116400