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Eating Meat: Science and Consumption Culture by Howard J. Swatland (English) Pap
USD37,93
Aproximadamente32,46 EUR
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Nuevo
Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin defectos. Consulta el anuncio del vendedor para obtener más información.
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Envío:
Gratis Economy Shipping.
Ubicado en: Fairfield, Ohio, Estados Unidos
Entrega:
Entrega prevista entre el mié. 10 sep. y el mar. 16 sep. a 94104
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
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El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:388737907314
Última actualización el 11 ago 2025 17:04:13 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- ISBN-13
- 9780955501197
- Book Title
- Eating Meat
- ISBN
- 9780955501197
Acerca de este producto
Product Identifiers
Publisher
5 m Publishing LTD.
ISBN-10
0955501199
ISBN-13
9780955501197
eBay Product ID (ePID)
237586923
Product Key Features
Number of Pages
206 Pages
Publication Name
Eating Meat : Science and Consumption Culture
Language
English
Subject
Agriculture / General
Publication Year
2014
Type
Textbook
Subject Area
Technology & Engineering
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
14.7 Oz
Item Length
9 in
Item Width
6.2 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
23
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
664.9
Synopsis
Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to understanding the foodstuff better. The book begins with a compelling argument for why it is appropriate for humans to eat meat, the constancy of meat as a food resource throughout human history, and the advancement from a hunting-based activity to a planned farming system. It then moves onto practical topics, providing a fascinating insight into the physical properties of meat, including meat cuts, palatability, cooking processes, processed meats, quality evaluation, and meat related terminology. The content is focused upon red meats, and meats which are commonly consumed in developed countries. Subject: Food Production, Animal Science], Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to understanding the foodstuff better. The book begins with a compelling argument for why it is appropriate for humans to eat meat, the constancy of meat as a food resource throughout human history, and the advancement from a hunting-based activity to a planned farming system. It then moves onto practical topics, providing a fascinating insight into the physical properties of meat, including meat cuts, palatability, cooking processes, processed meats, quality evaluation, and meat related terminology. The content is focused upon red meats, and meats which are commonly consumed in developed countries., This book takes a new look at eating meat from the personal viewpoint of a meat aficionado with an international reputation in teaching and research.
LC Classification Number
TX555
Descripción del artículo del vendedor
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- m***4 (1605)- Votos emitidos por el comprador.Mes pasadoCompra verificadaLeaving positive feedback because 1) item was packed well & arrived as described 2) seller did give partial refund when subsequent price dropped below org purchase price. 3) communication was quick However, there was a downside to this transaction -item listed as in-stock but ended up waiting nearly a month for them to get it from their distributer then ship it to me (bought June 29th, arrived around July 21). Auction said 12-15 days. Better clarity would have prevented lot of frustration
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