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Relevant bibliographies by topics / Meat industry and trade – Australia / Books

Books on the topic 'Meat industry and trade – Australia'

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Author: Grafiati

Published: 4 June 2021

Last updated: 31 January 2023

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1

Court, Jane, John Webb Ware, Sue Hides, and Noel Campbell. Sheep farming for meat & wool. Collingwood, Vic: CSIRO Publishing, 2010.

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2

Canada. Industry, Science and Technology Canada. Meat and meat products. Ottawa: Business Centre, Communications Branch, Dept. of Regional Industrial Expansion, 1988.

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3

Lassanyi, Mary E. The meat industry. Beltsville, Md: U.S. Dept. of Agriculture, National Agricultural Library, 1990.

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4

Clark, Elizabeth. Meat. Minneapolis: Carolrhoda Books, 1990.

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5

Crome, Richard J. Economics of the U.S. meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1988.

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6

Crome, Richard J. Economics of the U.S. meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1988.

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7

Crom, Richard J. Economics of the U.S. meat industry. Washington, D.C: U.S. Dept of Agriculture, Economic Research Service, 1988.

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8

United States. Dept. of Agriculture. Economic Research Service, ed. Economics of the U.S. meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1988.

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9

Crome, Richard J. Economics of the U.S. meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1988.

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10

Crome, Richard J. Economics of the U.S. meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1988.

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11

Crome, Richard J. Economics of the U.S. meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1988.

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12

Gracey, J. F. Meat hygiene. 9th ed. London: Baillière Tindall, 1992.

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13

P, Sutherland Jane, ed. Meat and meat products: Technology, chemistry, and microbiology. London: Chapman & Hall, 1995.

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14

United States. Agricultural Marketing Service. How to buy meat. [Washington, DC]: U.S. Dept. of Agriculture, 1995.

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15

Meat: A benign extravagance. White River Junction, Vt: Chelsea Green Pub., 2010.

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16

Meat: A benign extravagance. East Meon: Permanent Pub., 2010.

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17

United States. Agricultural Marketing Service. How to buy meat. [Washington, DC]: U.S. Dept. of Agriculture, 1995.

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18

Hui, Y. H. Handbook of meat and meat processing. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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19

Duewer, Lawrence A. Effects of meat imports on the Puerto Rican livestock-meat industry. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 1989.

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20

E, Sarhan M., ed. Livestock and meat marketing. 3rd ed. New York: Van Nostrand Reinhold, 1988.

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21

H, Hui Y., ed. Meat science and applications. New York: Marcel Dekker, 2001.

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22

D, Judge Max, ed. Principles of meat science. 2nd ed. Dubuque, Iowa: Kendall/Hunt, 1989.

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23

Dead meat. New York: Four Walls Eight Windows, 1995.

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24

United States International Trade Commission. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1997.

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25

United States International Trade Commission. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1997.

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26

Commission, United States International Trade. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1996.

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27

Commission, United States International Trade. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1996.

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28

Pearson, A. M. Inedible Meat by-Products. Dordrecht: Springer Netherlands, 1992.

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29

Marketing livestock and meat. New York: Food Products Press, 1993.

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30

Samuel, Jutzi, and Food and Agriculture Organization of the United Nations., eds. Good practices for the meat industry. Rome: Food and Agriculture Organization of the United Nations, 2004.

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31

Coe, Sue. Dead meat. New York: Four Walls Eight Windows, 1995.

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32

David, Aula, Theatre503 (Theater group), and FallOut Theatre, eds. Meat: Blood, skin and bone. [Portsmouth]: Playdead Press, 2012.

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33

Browne, Gavin, CSIRO Australia Staff, and Food Regulation Standing Committee. Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption. CSIRO Publishing, 2007.

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34

Catherine, Watson. Rabbit King. Wipf & Stock Publishers, 2013.

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35

Catherine, Watson. Rabbit King: Jack Mccraith and His Rabbit Empire. Wipf & Stock Publishers, 2013.

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36

Court, Jane, John Webb-Ware, and Sue Hides. Sheep Farming for Meat and Wool. CSIRO Publishing, 2010.

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37

Maurovic, Richard. Meat Game: A History of the Gepps Cross Abattoirs and Livestock Markets. Wakefield Press Pty, Limited, 2007.

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38

Cottle, David, and Lewis Kahn, eds. Beef Cattle Production and Trade. CSIRO Publishing, 2014. http://dx.doi.org/10.1071/9780643109896.

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Beef Cattle Production and Trade covers all aspects of the beef industry from paddock to plate. It is an international text with an emphasis on Australian beef production, written by experts in the field. The book begins with an overview of the historical evolution of world beef consumption and introductory chapters on carcass and meat quality, market preparation and world beef production. North America, Brazil, China, South-East Asia and Japan are discussed in separate chapters, followed by Australian beef production, including feed lotting and live export. The remaining chapters summarise R&D, emphasising the Australian experience, and look at different production systems and aspects of animal husbandry such as health, reproduction, grazing, feeding and finishing, genetics and breeding, production efficiency, environmental management and business management. The final chapter examines various case studies in northern and southern Australia, covering feed demand and supply, supplements, pasture management, heifer and weaner management, and management of internal and external parasites.

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39

Spencer, Jennifer. International Meat Trade. Elsevier Science & Technology, 2003.

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40

Spencer, J. The International Meat Trade. Woodhead Publishing, 2003.

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41

Commission of theEuropean Communities. Directorate-General for Agriculture., ed. Meat. Luxembourg: Office for Official Publications of the European Communities, 1996.

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42

Tansey, Geoff, and Joyce D'Silva. Meat Business. Taylor & Francis Group, 2021.

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43

Potts, Annie. Meat Culture. BRILL, 2016.

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44

Meat Business. Taylor & Francis Group, 2019.

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45

Potts, Annie. Meat Culture. BRILL, 2016.

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46

Shahidi, Fereidoon. Flavor of Meat and Meat Products. Springer Verlag, 2013.

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47

Ernst & Young. and WEFA Group, eds. Saskatchewan red meat industry study. Bala Cynwyd, Pa., USA: WEFA Group, 1993.

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48

Brown, M. Haccp in the Meat Industry. Elsevier Science & Technology, 2000.

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49

Brown, M. Haccp in the Meat Industry. Elsevier Science & Technology, 2000.

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50

1932-, Price James F., and Schweigert B. S, eds. The Science of meat and meat products. 3rd ed. Westport, Conn: Food & Nutrition Press, 1987.

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