Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Goat Meat Production and Quality
Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.
The Mammals of the Southern African Sub-region
This comprehensive volume covers all mammals that occur naturally on the African mainland south of the Cunene and Zambezi rivers, and also in the subregion's coastal waters. Extensively revised and updated for the new edition, it now includes the latest data from from mammal research in southern Africa along with the radical taxonomic changes across all levels of mammalian classification. Containing contributions from specialists on each mammalian order, each species description has been reviewed by a range of independent and internationally recognised authorities. Along with the latest taxonomic information, the distribution maps and illustrations have been updated and redrawn, several new colour plates have been added, and the whole design has been enhanced to aid access to key information. This is the most comprehensive and up-to-date survey of southern-African mammals and forms an essential reference for zoologists, evolutionary biologists and anyone wanting an overview of the region's wildlife.
Conversations in Food Studies
Few things are as important as the food we eat. "Conversations in Food Studies" demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are the product of collaborating teams of interdisciplinary authors. Readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of foodstudies today. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature.
SAMT
None
Meat Science
Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading
Government Gazette
None
