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Resource Name &
Link to Resource:

Encyclopedia of Meat Sciences

Description:

Covers topics ranging from animal production, processing, analytical procedures and food safety to final consumption, including consumer issues and health aspects in more than 200 entries. Editor-in-Chief: Werner Klinth Jensen.

Resource Type(s): Reference Tool 
Access information: Resource is available on-campus or off-campus via EZProxy; Click the resource name to access it or here for off-campus instructions.
Fulltext: Fulltext is available.
Vendor Name:Elsevier
Research Guides: Agriculture, Animal and Food Science, Family and Consumer Sciences Extension
Coverage:2004 ed.

 

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