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Handbook of Meat, Poultry and Seafood Quality
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
House Documents
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Sessional Papers
"Report of the Dominion fishery commission on the fisheries of the province of Ontario, 1893", issued as vol. 26, no. 7, supplement.
House documents
None
The Psychology of Bulimia Nervosa
Bulimia Nervosa is an eating disorder characterised by recurrent episodes of binge-eating followed by inappropriate compensatory behaviour. It affects 1-2% of the population, the majority of cases occurring in women between the ages of 16 and 35. This book provides a comprehensive and detailed review of the key psychological aspects of the disorder and places particular emphasis on cognitive considerations. The coverage includes the key features of Bulimia Nervosa, associated problems, psychological theories and different treatment approaches. There is special focus on cognitive factors with case examples used to illustrate the two most articulated cognitive treatments for the disorder. Emer...
