Ensuring Safety and Quality in the Production of Beef Volume 2: Quality
Author:   Michael E. Dikeman ,  Prof. Mick Price (University of Alberta) ,  Dr Matt Spangler (University of Nebraska-Lincoln) ,  Annie Vénien (INRA)
Publisher:   Burleigh Dodds Science Publishing Limited
Volume:   12
ISBN:  

9781786760609


Pages:   442
Publication Date:   30 April 2017
Format:   Hardback
Availability:   In Print   Availability explained
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Ensuring Safety and Quality in the Production of Beef Volume 2: Quality


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Author:   Michael E. Dikeman ,  Prof. Mick Price (University of Alberta) ,  Dr Matt Spangler (University of Nebraska-Lincoln) ,  Annie Vénien (INRA)
Publisher:   Burleigh Dodds Science Publishing Limited
Imprint:   Burleigh Dodds Science Publishing Limited
Volume:   12
Dimensions:   Width: 15.20cm , Height: 2.50cm , Length: 22.90cm
Weight:   0.540kg
ISBN:  

9781786760609


ISBN 10:   1786760606
Pages:   442
Publication Date:   30 April 2017
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Overall, this new Burleigh Dodds text, Ensuring Safety and Quality in the Production of Beef, is a breath of fresh air. It covers a mountain of factors that can contribute to beef demand. It assembles a truly remarkable set of authors; scientists that have spent a career on their specific topics. This text is a must read !!Meat Science


Author Information

Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University, USA. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS – now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science.

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