Meat Biotechnology

P Meat and meat products constitute one of the most important foods in western societies. Howeve...

Proteomics in Foods

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of...

Safety of Meat and Processed Meat

P Safety of Meat and Processed Meat provides the reader with the recent developments in the safe...

Analytical Tools for Assessing the Chemical Safety of Meat and Poultry

The goal of the Brief is to summarize the state of the art on the chemical safety issues currentl...

Handbook of Analysis of Edible Animal By-Products

Considered high-priced delicacies or waste material to be tossed away, the use and value of offal...

Safety Analysis of Foods of Animal Origin

Handbook of Muscle Foods Analysis

In today's nutrition-conscious society, there is a growing awareness among meat scientists and co...

More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

This comprehensive work explores the demand, supply and variable consumer attitude toward a wi...

Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world ...

Byproducts from Agriculture and Fisheries

Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list o...

Food Analysis by HPLC

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product...

Handbook of Food Analysis - Two Volume Set

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analys...