The Science of Poultry and Meat Processing
by Shai Barbut
Publisher: University of Guelph 2015
Number of pages: 512
This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products.
Home page url
Download or read it online for free here:
(multiple PDF files)
by Margarita Stoytcheva, Roumen Zlatev (eds) - InTech
Topics discussed: Classification and labeling of active substances in plant protection products, Environmental and stress plant physiology and behavior, Antimicrobial and antioxidant potential of plant extracts, Pollutants analysis and effects.
by Tzi-Bun Ng - InTech
Soybean is an agricultural crop of tremendous economic importance. Soybean and food items derived from it form dietary components of numerous people. Health benefits of soybean have attracted the attention of nutritionists as well as common people.
by Jack R. Mauney, James McD. Stewart (eds) - Cotton Foundation
From virtually every aspect, cotton is one of the most interesting higher organisms in the plant kingdom. It is rather unique in that it produces both fiber and food. Compared with most crop plants, cotton adapts quite well to adverse conditions.
by Roscoe Wilfred Thatcher - McGraw-Hill
This book may serve as a text or reference book for students of plant science who are seeking a proper foundation upon which to build a scientific knowledge of how plants grow. It shall serve also as a stimulus to further study in this field.