Meat Science: An Introductory Text [Paperback]

P. D. Warriss (Author)

Book Description

Publication Date: May 15, 2000 | Series: Cabi Publishing

This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.

Editorial Reviews

Review

"The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students." International Journal of Food Science and Technology" --This text refers to an alternate Paperback edition.

About the Author

P. D. Warriss, School of Veterinary Science, University of Bristol.

Product Details

• Paperback: 310 pages
• Publisher: Oxford University Press, USA; 1st edition (May 15, 2000)
• Language: English
• ISBN-10: 0851994245
• ISBN-13: 978-0851994246
• Product Dimensions: 9.1 x 6.1 x 0.8 inches
• Shipping Weight: 1.1 pounds
• Amazon Best Sellers Rank: #3,614,592 in Books (See Top 100 in Books)

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