The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals sin

There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nut

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected] Containing case studies that complement material presented in the text,