More than Beef, Pork and Chicken, 

Автор: W.J. Holmes
Название: Grassland Beef Production
ISBN: 9400960263 ISBN-13(EAN): 9789400960268
Издательство: Springer
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Цена: 81050.00 T
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Автор: Underly Kari
Название: Art of beef cutting
ISBN: 1118029577 ISBN-13(EAN): 9781118029572
Издательство: Wiley
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Цена: 49630.00 T
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Описание: An ideal training tool that sperfect for use in grocery stores, restaurants, foodservicecompanies and culinary schools, as well as by serious homebutchers, The Art of Beef Cutting provides clear, up-to-dateinformation on the latest meat cuts and cutting techniques.

Автор: Frank L. Moore
Название: Pork Consumption and Health
ISBN: 1536149918 ISBN-13(EAN): 9781536149913
Издательство: Nova Science
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Цена: 77080.00 T
Наличие на складе: Невозможна поставка.
Описание: In this compilation, the authors provide an overview of the existing literature on the content of nine most abundant minerals (potassium K, phosphorous P, sodium Na, magnesium Mg, calcium Ca, zinc Zn, iron Fe, copper Cu and manganese Mn) in major raw and cooked pork meat cuts. The ingestion of raw or undercooked pork poses a public health risk, since pork is the main transmitter of parasites, which include the protozoa Toxoplasma gondii and the helminths Trichinella spiralis and Taenia solium. These three T porkborne parasites have been responsible for most of the porkborne illnesses throughout history, and they are still endemic and therefore an important public-health concern. In the concluding study, Spearmans correlation coefficient was used to study the relationship salmonellosis and explanatory variables. Second, a multilevel linear regression analysis was carried out with two levels: region, occidental and oriental, European countries, and climate. Additionally, Stata ®14 version was used in the statistical analysis.

Автор: J.C. Bowman; P. Susmel
Название: The Future of Beef Production in the European Community
ISBN: 9400993315 ISBN-13(EAN): 9789400993310
Издательство: Springer
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Цена: 104480.00 T
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Описание: This publication contains the proceedings of a seminar held in Abano Terme, Italy on November 13 - 17, 1978, under the auspices of the Commission of the European Communities, as part of the EEC programme of co-ordination of research on improvement of beef production.

Автор: Nelson Roberto Furquim
Название: Beef: Production and Management Practices
ISBN: 1536132543 ISBN-13(EAN): 9781536132540
Издательство: Nova Science
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Цена: 215410.00 T
Наличие на складе: Невозможна поставка.
Описание: Information has always been an important input for agribusiness, both in production and marketing. With the growth in size, competitiveness and, consequently, the complexity of worldwide agribusiness in recent years, knowledge has become an even more essential tool. More recent research has shown that knowledge generated by experimental studies becomes important for the formulation of recommendations on good production practices and management strategies, insofar as it provides the basis for understanding how different agents of the beef production chain interact, and how these interactions can benefit and promote the safe supply of this important food, as well as beef-based products. This book addresses important contexts in beef production. Productive aspects are pointed out, focusing on differentiated systems of production (pasture and confinement), and some of the factors (feeding, age, genetic groups, management, sex) that interfere in the final quality of the meat supplied. Also focused on are approaches to the beef production system, and the importance of bovine farming in the socioeconomic context, including elements of production management itself, as well as discussing the operation of mechanisms for inspection and control of both animal health and the production and marketing of beef and beef-based products. It is a contemporary book, with current scientific contributions of great value to students and technicians interested in these areas of knowledge. It should be noted that the scope of the studies is broad: for academics, be they teachers, researchers or students; executives of agribusiness companies and of the various government levels; consultants and general stakeholders in agribusiness economics and administration, meat and meat products technology, engineering, veterinary medicine, nutrition, agronomy and other related areas of knowledge. The book is also aimed at press and social networks professionals, and other trend setters. There is no intention that the subjects should be exhausted. The idea is that each of the scientific articles, presented as chapters of the book, fulfill the role of bringing updated scientific contributions and consolidate and demonstrate the work of highly qualified professionals in their respective areas of activity. This can certainly lead to future studies, stimulating the continuous search for increasingly significant contributions from specialists to the beef sector, which is prominent in the worldwide economy.

Автор: D.E. Hood; P.V. Tarrant
Название: The Problem of Dark-Cutting in Beef
ISBN: 9400983247 ISBN-13(EAN): 9789400983243
Издательство: Springer
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Цена: 256220.00 T
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Описание: Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements.

Автор: D.E. Hood; D.E. Hood; P.V. Tarrant
Название: The Problem of Dark-Cutting in Beef
ISBN: 9401187029 ISBN-13(EAN): 9789401187022
Издательство: Springer
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Цена: 81050.00 T
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Описание: Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements.

Автор: Munekata Paulo E. S., Pateiro Mirian, Franco Daniel
Название: Pork: Meat Quality and Processed Meat Products
ISBN: 0367341239 ISBN-13(EAN): 9780367341237
Издательство: Taylor&Francis
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Цена: 183750.00 T
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Описание: From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.