Encyclopedia of meat sciences
Encyclopedia of meat sciences
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DOI：
10.5860/choice.42-3778
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
M. Dikeman;C. Devine
中科院分区：
文献类型：
--
作者：
M. Dikeman;C. Devine
《肉类科学百科全书》是一部令人印象深刻的重要著作。这本参考书由一个国际专家团队编写，涵盖了从马厩到餐桌的肉类科学的所有重要方面，包括动物育种、生理学和屠宰、肉类制备、包装、福利和食品安全等。这本百科全书进一步涵盖了重要的主题，如食品微生物学，肉类在人类营养，生物技术的进步育种和更多。“肉类科学百科全书”是肉类科学从业者和学生的宝贵资源。它也可以通过ScienceDirect在线获得，具有广泛的浏览、搜索和内部文章之间的交叉引用，加上期刊文章和摘要数据库的动态链接，使导航灵活而容易。前言由新西兰总理海伦·克拉克阁下撰写。它包含200多篇文章，涵盖了肉类科学的各个方面。每篇文章末尾的阅读清单提供了进一步的原始文献信息。它涵盖了说明文本的各种图形和表格，并在每卷中有一个彩色板部分。它吸引学生，学者，研究人员和专业人士不仅在肉类科学工作，而且在食品科学，兽医科学，农业工程和牲畜管理。它提供了广泛的交叉参考。
"The Encyclopedia of Meat Sciences" is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. "The Encyclopedia of Meat Sciences" is an invaluable resource to practitioners of meat science and students alike. It is also available online via ScienceDirect featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. The Foreword is written by Rt. Hon. Helen Clark, Prime Minister of New Zealand. It contains over 200 articles covering all aspects of meat science. Reading lists at the end of each article provide further information into primary literature. It covers various figures and tables illustrating the text and a color plate section in each volume. It appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management. It provides extensive cross-referencing.