The following titles relevant to meat science are available: Advanced Technologies for Meat Processing; Handbook of Muscle Food Analysis; Handbook of Processed Meats and Poultry Analysis; Meat Science and Applications; Poultry Meat Processing; Poultry Products Processing: An Industry Guide. [Note: link does not currently work with Internet Explorer.]
Relevant subjects include Food and Biochemistry, Biology, & Biotechnology. Relevant titles:HACCP in the Meat Industry, Handbook of Meat Product Technology, Improving the Sensory and Nutritional Quality of Fresh Meat, Lawrie's Meat Science (7th ed.), Meat Processing - Improving Quality, Meat Refrigeration, Microbiology of Meat and Poultry, Poultry Meat Processing and Quality, Processed Meats - Improving Safety, Nutrition and Quality
Please note that for members of the public visiting Parks Library, this resource is only available from a Parks Library workstation, and not from a mobile device connected to the campus wireless network:
