Meat Composition and Nutrition | 28.16 MB
Title: Meat Composition and Nutrition
Author: Owais Yousuf, Kaiser Younis, Khwaja Osama
Category: Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Other Sciences
Language: English | 441 Pages | ISBN: 1779640528
Description:
The world of meat, as a fundamental aspect of human nutrition and culture, is both rich and complex. This new volume illuminates this complexity, comprehensively exploring the biochemical makeup, nutritional properties, and broader implications of meat consumption. Recently, meat discussions have evolved beyond mere sustenance to encompass many issues, including health, ethics, sustainability, and economics. Against this backdrop, understanding the composition of meat and its nutritional significance becomes paramount. The new book clearly documents the major and minor components of the meat; meat processing technology, meat products and packaging, meat analysis and regulations, meat by-products, and meat alternatives. The chapters cover: This new book is a A-to-Z comprehensive resource for students, researchers, professionals, and anyone interested in understanding meat from a multidisciplinary perspective. It combines expertise from various fields, including food science, nutrition, biochemistry, animal science, and public health, to offer a holistic view of meat and its role in human diets and societies. Explores the biochemical makeup, nutritional properties, and broader implications of meat consumption. Documents the major and minor components of the meat; meat processing technology, meat products and packaging, meat analysis and regulations, meat by-products, and meat alternatives.
The world of meat, as a fundamental aspect of human nutrition and culture, is both rich and complex. This new volume illuminates this complexity, comprehensively exploring the biochemical makeup, nutritional properties, and broader implications of meat consumption. Recently, meat discussions have evolved beyond mere sustenance to encompass many issues, including health, ethics, sustainability, and economics. Against this backdrop, understanding the composition of meat and its nutritional significance becomes paramount. The new book clearly documents the major and minor components of the meat; meat processing technology, meat products and packaging, meat analysis and regulations, meat by-products, and meat alternatives. The chapters cover: This new book is a A-to-Z comprehensive resource for students, researchers, professionals, and anyone interested in understanding meat from a multidisciplinary perspective. It combines expertise from various fields, including food science, nutrition, biochemistry, animal science, and public health, to offer a holistic view of meat and its role in human diets and societies. Explores the biochemical makeup, nutritional properties, and broader implications of meat consumption. Documents the major and minor components of the meat; meat processing technology, meat products and packaging, meat analysis and regulations, meat by-products, and meat alternatives.
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