Andere Kunden interessierten sich auch für
![Bacteriological and antimicrobial profile of meat and meat products]( "Bacteriological and antimicrobial profile of meat and meat products")
Bacteriological and antimicrobial profile of meat and meat products38,99 €![Buffalo meat processing: Relevance of age and gender]( "Buffalo meat processing: Relevance of age and gender")
Buffalo meat processing: Relevance of age and gender46,99 €![Meat Quality Characteristics of Cows Differ in Lactation Performance]( "Meat Quality Characteristics of Cows Differ in Lactation Performance")
Meat Quality Characteristics of Cows Differ in Lactation Performance42,99 €![Restructured buffalo meat with antioxidant]( "Restructured buffalo meat with antioxidant")
Restructured buffalo meat with antioxidant40,99 €![A Manual of Meat Inspection in Tropical Countries]( "A Manual of Meat Inspection in Tropical Countries")
A Manual of Meat Inspection in Tropical Countries36,99 €![Effects of Various N - 3 Lipid Sources on the Quality Characteristics]( "Effects of Various N - 3 Lipid Sources on the Quality Characteristics")
Effects of Various N - 3 Lipid Sources on the Quality Characteristics51,99 €![Detection of Some Heavy Metals Residues in Meat of Local Animals]( "Detection of Some Heavy Metals Residues in Meat of Local Animals")
Detection of Some Heavy Metals Residues in Meat of Local Animals40,99 €
The book entitled "A Practicle Guide to Laboratory Analysis of Meat and Meat Products" has been designed and modified as per the recent requirement of the Veterinary Professionals and is entirely based on recent course-curriculum of Undergraduate and Post-graduate students. The growing population and rising incomes has led to an unprecedented increase in the demand for animal proteins, not only in India but globally as well. The challenge for this nutritional transition to animal protein based diets is linked with the use of antimicrobials in the feed and compromised hygiene practices at slaughter houses and retail markets. This book deals with various laboratory techniques for testing the quality and safety of meat products, that would help build the lack of trust in the end consumers. This book is of immense help to all the faculty members of all the Veterinary Colleges of the country who are engaged in the teaching/research/extension activities in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology, as this book brings together all the important laboratory techniques and analysis at one place.