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Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked...
By Katy Keiffer
A salutary, hard-hitting critique of the meat-producing industry and its harmful effects, What's the Matter with Meat? exhorts consumers to resist the lure of cheap meat, governments to encourage alternative production systems, and the industry itself to amend its practices.
Coffee Culture: Local experiences, Global Connections explores coffee as 1 a major commodity that shapes the lives of millions of people; 2 a product with a dramatic history; 3 a beverage with multiple meanings and uses energizer, comfort food, addiction, flavouring, and confection; 4 an inspiration for humor and cultural...
This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare.