Download or read book The Lacourts from Grez Digest written by Marcel Lacourt and published by . This book was released on 1970 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lawrie s Meat Science written by R. A. Lawrie and published by Woodhead Publishing. This book was released on 2014-01-23 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry
Download or read book National Union Catalog written by and published by . This book was released on 1973 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes entries for maps and atlases.
Download or read book Poultry Meat Processing and Quality written by G Mead and published by Elsevier. This book was released on 2004-06-01 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues
Download or read book Long term Environmental Change in Arctic and Antarctic Lakes written by Reinhard Pienitz and published by Springer Science & Business Media. This book was released on 2007-11-08 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt: Concerns about the effects of global climate change have focused attention on the vulnerability of circumpolar regions. This book offers a synthesis of the spectrum of techniques available for generating long-term environmental records from circumpolar lakes.
Download or read book Belgian Laces written by and published by . This book was released on 1993 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lawrie s Meat Science written by Fidel Toldra and published by Woodhead Publishing. This book was released on 2017-04-29 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage
Download or read book Evaluation and Control of Meat Quality in Pigs written by P.V. Tarrant and published by Springer Science & Business Media. This book was released on 1987-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987
Download or read book Cultural Spaces and Design written by Regine Halter and published by . This book was released on 2019-10 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the discussions about globalisation and design, what has been missing until now are deliberations regarding necessary changes towards a design education which puts conceptual acting in the context of global movements and problem situations. This publication pleads for a revision of design education. It addresses students, teachers, and design practitioners. On the basis of concrete examples, concepts, methods and tools are presented for discussion. They can open up new directions and possibilities of design education. Consequently, this book focuses on design students experiences and reflections as contributions to a design education understood as a school for differentiated perception. The local level the respective Cultural Space is appreciated as the actual hot spot of globalisation. The book offers reports, case studies, analyses, and reflections by lecturers, artists, and students about their working experiences in Uzbekistan, the United Arab Emirates, Australia, New Zealand, Poland, Nigeria, Botswana, South Sudan, India, Canada, Albania, the USA and others.
Download or read book Fermented Meats written by Geoffrey Campbell-Platt and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.
Download or read book Handbook of Meat and Meat Processing Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Download or read book Annotated Bibliography of the Bauxite Deposits of the World written by Elizabeth Claire Fischer and published by . This book was released on 1955 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pathogen and Microbial Contamination Management in Micropropagation written by Alan C. Cassells and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is based mainly on invited and offered papers presented at the Second International Symposium on Bacterial and Bacteria-like Contaminants of Plant Tissue Cultures held at University College, Cork, Ireland in September 1996, with additional invited papers. The First International Symposium on Bacterial and Bacteria-like Contaminants of Plant Tissue Cultures was held at the same venue in 1987 and was published as Acta Horticulturae volume 225, 1988. In the intervening years there have been considerable advances in both plant disease diagnostics and in the development of structured approaches to the management of disease and microbial contamination in micropropagation. These approaches have centred on attempts to separate, spatially, the problems of disease transmission and laboratory contamination. Disease-control is best achieved by establishing pathogen-free cultures while laboratory contamination is based on subsequent good working practice. Control of losses due to pathogens and microbial contamination in vitro addresses, arguably, the most importance causes of losses in the industry; nevertheless, losses at and post establishment can also be considerable due to poor quality microplants or micro-shoots. In this symposium, a holistic approach to pathogen and microbial contamination control is evident with the recognition that micropropagators must address pathogen and microbial contamination in vitro, and diseases and microplant failure at establishment. There is increasing interest in establishing beneficial bacterial and mycorrhizal association with microplants in vitro and in vivo.
Download or read book Bone Research Protocols written by Miep H. Helfrich and published by Springer Science & Business Media. This book was released on 2008-02-01 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: The last decade has seen a tremendous advance in our understanding of bone biology. The genes responsible for the majority of rare inherited bone disorders have been identified and much progress has been made in the identification of genes in polygenic disorders such as Paget’s disease and complex multigene diseases such as osteoporosis. Transgenic technology has identified further genes, sometimes unexpectedly, with profound effects on bone. This wealth of new genetic information will undoubtedly lead to extensive cell biological studies to understand the mechanisms by which these gene products affect bone mass and bone strength. In Bone Research Protocols a catalogue of protocols has been assembled to perform such mechanistic studies. In the tradition of the Methods in Molecular Medicine series, the chapters are practical laboratory protocols that should enable the reader to carry out the techniques from scratch. To our knowledge this is the first time such a truly practical manual on well-established bone methods has been assembled, and this volume aims to be complementary to and follow on from the more theoretical Methods in Bone Biology, edited by Arnett and Henderson (1).
Download or read book Current Trends in Plant Disease Diagnostics and Management Practices written by Pradeep Kumar and published by Springer. This book was released on 2016-04-28 with total page 471 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant diseases play an important role on our daily lives. Most of plant diseases are visible and are caused by biotic and/or abiotic factors. Symptoms are usually the results of a morphological change, alteration or damage to plant tissue and/or cells due to an interference of the plant’s metabolism. All basic structures of vascular plants are subject to attack by pathogens. The failure in accurate disease diagnosis and management may lead to huge losses in plant production and related commodities, which causes nutritional food scarcity. Typically, the appearance of a biotic symptom will indicate the relatively late stage of an infection and/or colonization of a pathogen. Expert detection, accurate diagnosis, and timely management play a significant role in keeping plants free from pathogens. In this book expert scholars share their research knowledge and key literature which are vital toward the diagnosis of plant diseases across the globe, addressing traditional plant pathology techniques, as well as advanced molecular diagnostic approach.
Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Download or read book QSE Quick Smart English written by Maurice Forget and published by Brookemead Elt. This book was released on 2007 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quick Smart English is a radical, rapid, revision course in English language communication for students at Advanced level (Common European Framework B2-C1). QSE has a strong functional, grammatical and lexical framework. QSE provides extensive practice of all four language learning skills, particularly speaking, aided by Language banks on the fold-out cover flaps. QSE is officially recognised as valuable preparation for the GESE and ISE examinations of Trinity College, London and includes extensive Trinity examination practice activities. QSE is based on stimulating and controversial topics to promote real discussion in class about subjects that really matter to students. It includes a unit-by-unit Glossary. QSE uses task-based learning activities including Conversations and Topic Presentations plus a wide range of pair and group exercises using Role play cards. QSE includes cross-curricular, Content and Language Integrated Learning (CLIL) themes, such as science, economics and law in English. QSE texts are drawn from a wide range of English-speaking world sources, from reportage to fiction, and include authentic Extended reading sections. QSE Workbook comes included in the Student's Book. QSE 'watch and listen' DVD consists of 20 units of audio and visual material - 6 videos and 14 audios, plus PDF files for transcripts. QSE Teacher's Guide includes photcopiable exam practice materials.
