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Improving organic animal farming

Edited by Dr Mette Vaarst and Dr Stephen Roderick

This collection addresses recent research on challenges facing organic animal farming such as more targeted breeding, improved grazing and feed rations, better methods of health and disease management as well as ways of enhancing animal welfare.

About the Editors

Dr Vaarst is a Senior Researcher in the Department of Animal Science at Aarhus University, and in the International Centre for Research in Organic Food Systems (ICROFS), Denmark. She has published widely on organic animal farming and coordinated a number of major European research projects in this area.
Dr Roderick manages research and development projects in organic and sustainable farming at Duchy College’s Rural Business School in the UK He has published widely in animal health and farm resource management.
Publication date: Q4 2018 Number of pages: 420
Hardback
£170.00

Ensuring safety and quality in the production of beef Volume 2

Edited by Prof. Michael E. Dikeman

Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.

About the Editor

Dr Michael Dikeman is Emeritus Professor of Meat Science at Kansas State University, USA. He is a past President of the American Meat Science Association and of the Federation of American Societies of Food Animal Sciences (FASFAS – now FASS). His many honours include the American Society of Animal Science Fellow Award and induction into the Meat Industry Hall of Fame for his outstanding contribution to meat science. He is joint Editor-in-Chief of the three-volume Encyclopaedia of Meat Science.
Publication date: 30 April 2017 Number of pages: 442



£190.00
£0.00 excluding tax

Ensuring safety and quality in the production of beef Volume 1

Edited by Prof. Gary R. Acuff and Prof. James S. Dickson

Volume 1 looks at key research trends in ensuring safe beef production, both on the farm and during slaughter. These include current research on pathogens in beef, risk assessment and detection as well as food safety management.

About the Editors

Dr Gary Acuff is Professor of Food Microbiology and Director of the Center for Food Safety at Texas A&M University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.

Dr James Dickson is Professor in the Department of Animal Science at Iowa State University, USA and Fellow of the International Association for Food Protection and the American Academy of Microbiology.
Publication date: 09 June 2017 Number of pages: 252



£130.00
£0.00 excluding tax
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