Handbook of Beef Safety and Quality, Adams, Carrie
Автор: Adams, Carrie Название: Handbook of Beef Safety and Quality ISBN: 1560223235 ISBN-13(EAN): 9781560223238 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Нет в наличии.
Автор: Underly Kari Название: Art of beef cutting ISBN: 1118029577 ISBN-13(EAN): 9781118029572 Издательство: Wiley Рейтинг: Цена: 49630.00 T Наличие на складе: Есть у поставщика Поставка под заказ. 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: Devarajan Thangardurai Название: Sequencing Technologies In Microbial Food Safety And Quality / ISBN: 0367351188 ISBN-13(EAN): 9780367351182 Издательство: Taylor&Francis Рейтинг: Цена: 234790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality, also highlighting present challenges in the food industry.
Автор: Baker, Frank H. Название: Beef Cattle Science Handbook, Vol. 19 ISBN: 0367019620 ISBN-13(EAN): 9780367019624 Издательство: Taylor&Francis Рейтинг: Цена: 148010.00 T Наличие на складе: Невозможна поставка. Описание: Includes papers on genetics and selection; general anatomy and physiology; reproduction; behavior and animal welfare; feeds and nutrition; pastures, ranges, and forests; health, diseases, equipment, and environment; animal management; marketing and economics; computer use in animal enterprises; and production systems.
Название: More than Beef, Pork and Chicken ISBN: 3030054837 ISBN-13(EAN): 9783030054830 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 1. Meat in the human diet: a biosocial perspective.- 2. Meat quality, brands and consumer trends.- 3. Horsemeat: increasing quality and nutritional value.- 4. Camel carcass and meat quality characteristics.- 5. Carcass characteristics and meat quality of bison, buffalo, and yak.- 6. Carcass characteristics and meat quality of sheep and goat.- 7. Carcass traits and meat quality of rabbit, hare, guinea pig and capybara.- 8. Wild boar - Production, meat quality traits and derived products.- 9. Carcass characteristics and meat quality of deer.- 10. Carcass characteristics, meat quality and nutritional profile of pheasant, quail and Guinea fowl.- 11. Goose, Duck and Garganey.- 12. Meat production from wild kangaroo: the species, industry, carcass characteristics and meat quality traits.- 13. Exotic meats: An alternative food source.
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 Рейтинг: Цена: 81050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. 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: Nelson Roberto Furquim Название: Beef: Production and Management Practices ISBN: 1536132543 ISBN-13(EAN): 9781536132540 Издательство: Nova Science Рейтинг: 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.
The purpose of this Goat Raising Notebook is for anyone is to keep all your various goat breeding activities and ideas organized in one easy to find spot. Here are some simple guidelines to follow so you can make the most of using this book:
The first "Goat Information" section is for you to write out your goat's name, tattoo, breed, physical characteristics and a pedigree chart so you can track your goat raising adventures...
Most ideas are inspired by something we have seen. Use the "Medical Information" section to write down the date, nature of any illness, parasite control, testing record and a vaccination record so you can go back there to be reminded later....
The "Doe's Kidding Record" section is for you to write out THAT Doe's name, date, breed, kidding date and any important information for each Doe....
Some ideas require listing them out, the "Buck's Record Of Progeny" section is great for using this to record the year, bred to, kids and much more for you to use to keep track and refer back to this list later.....
The "Goat Record" section is so you can list out the Goat's name, breed, Identification, date of birth, weaning date, and month to month weight tracker.....and be inspired to add to your goat record....
And finally pages with a "Milk Production" section for you to make entries about month to month milk produced, yearly production and the value per pound..and much much more.
Enjoy
Автор: Charles L. Wood Название: The Kansas Beef Industry ISBN: 0700631798 ISBN-13(EAN): 9780700631797 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 31760.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book relates the modern development of the Kansas beef cattle industry, combining both the history of production—including specific business problems and the significant work in upbreeding—and an examination of the marketing aspects of the industry that became so important during the twentieth century. Sharpest focus is on the period 1890 to 1940, after the Western beef industry had passed through the transition from using the expansive, open-range method of beef production to the more rational and organized methods of today.
Wood presents a detailed discussion of the history of upbreeding. He points out the little-known fact that the fine-blooded animals—especially Herefords—that moved out from the Midwest were probably more important in stocking the ranges of the Plains and the Southwest than the many thousands of Longhorns driven from Texas. He emphasizes the interregional aspect of beef production and the unique role played by Kansas. On the threshold of the Great Plains, Kansas received cattle from both the Midwest and the Southwest for many years—upbred cattle moving South, and stocker cattle moving from the South or Southwest into Kansas for additional maturing before being shipped to the Midwest for fattening or for slaughter.
Wood also looks closely at the relationship of cattlemen to government and to big business—railroads, stockyards, and packers. He sees the cattlemen as agricultural producers and business managers, rather than as romantic, self-reliant giants of the earth. Taking issue with the popular myth that cattlemen were and are ruggedly individualistic and disdainful of outside help, Wood discusses the cattlemen's repeated demands for aid, especially during the 1930s.
Included in the book is the history of the Kansas Livestock Association, which the author credits as being one of the most significant stock associations in the West during this century. Wood sets the KLA’s growth within the context of the larger organizational revolution in the nation’s business world.
A concluding chapter surveys major developments after World War II, including the development of feedlots and irrigation, the new cross-breeding, decentralization of packers, and the advent of trucking to replace railroads. There has been scant information on these topics in the general literature of the Great Plains.
Автор: J.C. Bowman; P. Susmel Название: The Future of Beef Production in the European Community ISBN: 9400993315 ISBN-13(EAN): 9789400993310 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. 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: W.J. Holmes Название: Grassland Beef Production ISBN: 9400960263 ISBN-13(EAN): 9789400960268 Издательство: Springer Рейтинг: Цена: 81050.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: D.E. Hood; P.V. Tarrant Название: The Problem of Dark-Cutting in Beef ISBN: 9400983247 ISBN-13(EAN): 9789400983243 Издательство: Springer Рейтинг: Цена: 256220.00 T Наличие на складе: Есть у поставщика Поставка под заказ. 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.
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