{"title":"Meat science : an introductory text, P.D. Warriss : book review","authors":"P. Jooste","doi":"10.4102/JSAVA.V71I4.731","DOIUrl":null,"url":null,"abstract":"Extracted from text ... Book review - Boek resensie\nMeat science: an introductory text\nP D Warriss\n2000. CABI Publishing, Wallingford & New York, 312 pp., soft cover, ?25 (US$45). ISBN 0 85199 424 5.\nIn the preface, the author emphasises that the book is not\nintended to be a standard reference work, since various books of\nthis nature are available. It is directed at many readers who\nrequire a simple overview of the subject. Such potential readers\ninclude undergraduate and postgraduate students in food\nscience and technology and animal and veterinary science, as\nwell as technical staff in the meat industry. It may also be of\ninterest to veterinarians and meat inspectors.\nWith this declaration ..","PeriodicalId":17573,"journal":{"name":"Journal of The South African Veterinary Association-tydskrif Van Die Suid-afrikaanse Veterinere Vereniging","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2000-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The South African Veterinary Association-tydskrif Van Die Suid-afrikaanse Veterinere Vereniging","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4102/JSAVA.V71I4.731","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 4
Abstract
Extracted from text ... Book review - Boek resensie
Meat science: an introductory text
P D Warriss
2000. CABI Publishing, Wallingford & New York, 312 pp., soft cover, ?25 (US$45). ISBN 0 85199 424 5.
In the preface, the author emphasises that the book is not
intended to be a standard reference work, since various books of
this nature are available. It is directed at many readers who
require a simple overview of the subject. Such potential readers
include undergraduate and postgraduate students in food
science and technology and animal and veterinary science, as
well as technical staff in the meat industry. It may also be of
interest to veterinarians and meat inspectors.
With this declaration ..
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