Download Principles of Meat Science, by Elton D. Aberle, John C. Forrest, David E. Gerrard, Edward W. Mills, Harold B. Hedrick, Max D. Judge, Rober
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Principles of Meat Science, by Elton D. Aberle, John C. Forrest, David E. Gerrard, Edward W. Mills, Harold B. Hedrick, Max D. Judge, Rober
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Principles of Meat Science
- Sales Rank: #935507 in Books
- Brand: Brand: Kendall Hunt Pub Co
- Published on: 2001-04
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 8.00" w x .75" l, 2.30 pounds
- Binding: Paperback
- 376 pages
- Used Book in Good Condition
Most helpful customer reviews
2 of 2 people found the following review helpful.
Needed it for class
By Pen Name
The pictures help a lot The detail is really good. I actually work in a slaughter house so this book is really accurate
1 of 4 people found the following review helpful.
Disappointed.
By Denise Stone
The other reviews lead me to believe this book was necessary for any kitchen, that it would be a true "inspiration" for cooking. Not so. It is dry & boring like other textbooks. This is a college textbook. Don't let anyone else believe that it is anything else other than that.
0 of 3 people found the following review helpful.
I LOVE MEAT!!!!
By Stanley D. Hurtt
Don't get me wrong! I'm not one of those guys who always ate meat, had to have it, etc. I used to be a vegetarian. Then, late one night while studying at the local community college, I found an odd volume tucked amongst my other texts. It had no title. Upon picking it up, it immediately opened to its center page, a beautiful etching of a freshly slaughtered lamb. From that moment on I was hooked. You'll learn in this text, that the only "true meat" is the meat you kill yourself (by hand). Not sure how to do it? This book gives lots of hints (Chaper 8: "Meat IS Murder!) My only quibble is the title. I feel "Principles of Meat ART" captures the spirit of this delightful volume much more.
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