"Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences will be an invaluable resource to practitioners of meat science and students alike."
One of the editors of the encyclopedia is Carrick Devine, of the Horticulture and Food Research Institute of New Zealand in Hamilton.
Access Encyclopedia of Meat Sciences
It will be added to the Technology Subject Guide on the Library's website or can be found by a Title search on the Library catalogue
