Titlebook: Red Meat Science and Production; Volume 1. The Consum Joseph William Holloway,Jianping Wu Book 2019 Springer Nature Singapore Pte Ltd. and

手鐲

書目名稱Red Meat Science and Production影響因子(影響力)




書目名稱Red Meat Science and Production影響因子(影響力)學(xué)科排名




書目名稱Red Meat Science and Production網(wǎng)絡(luò)公開度




書目名稱Red Meat Science and Production網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Red Meat Science and Production被引頻次




書目名稱Red Meat Science and Production被引頻次學(xué)科排名




書目名稱Red Meat Science and Production年度引用




書目名稱Red Meat Science and Production年度引用學(xué)科排名




書目名稱Red Meat Science and Production讀者反饋




書目名稱Red Meat Science and Production讀者反饋學(xué)科排名

calamity

Safety,, much research has been accomplished and a new paradigm introduced to solve the insidious problem of consistently providing safe food to the consumer. This chapter categorizes and examines the elements of this new paradigm.

肉身

Price,f the scientific literature providing an overview of the science involved in the conversion of fiber to savory red meats and science-based methodology for increasing the efficiency of red meat production and reducing its cost to the consumer while increasing the profit of all the contributors to the production chain.

首創(chuàng)精神

Book 2019f the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consum

生命

Meat By-Products,tion of the premium cuts, especially the “middle meats.” This chapter focuses on the economically important “other products” that have value in some markets. This chapter presents a review of the scientific literature concerned with adding value to the production stream by consideration of the potential uses of meat by-products.

FUSC

Healthfulness,of the matter is important to everyone who considers eating red meat. Therefore, this chapter reviews the scientific literature of the healthfulness of red meats presenting research results that are both favorable and unfavorable in an attempt to obtain a clear vision of the healthfulness of eating red meat.

Jogging

Pcos971

Humane Animal Management,vil is in the details,” whether the meat is produced in a manner considerate of the well-being of the animal is the issue addressed in this chapter. This chapter reviews the literature concerning the science of physiological and emotional stress and production system elements that can be employed to ameliorate stress.

Venules

Integrated Global Red Meat,xperiences involves identification of system elements impacting the eating quality of the final product and orchestration of these elements into coherent systems designed to produce these products consistently.

Agnosia