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Where's the (Not) Meat? Byproducts From Beef and Pork Production (en Inglés)
Rachel J. Johnson
(Autor)
·
Kenneth H. Mathews
(Autor)
·
Daniel L. Marti
(Autor)
·
Createspace Independent Publishing Platform
· Tapa Blanda
Where's the (Not) Meat? Byproducts From Beef and Pork Production (en Inglés) - Johnson, Rachel J. ; Mathews, Kenneth H., Jr. ; Marti, Daniel L.
$ 30.71
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Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Martes 23 de Julio y el
Martes 06 de Agosto.
Lo recibirás en cualquier lugar de Ecuador entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Where's the (Not) Meat? Byproducts From Beef and Pork Production (en Inglés)"
Animal byproducts contribute to the bottom line of the U.S. meat industry. Byproducts (edible offal (including variety meats), inedible offal, hides and skins, blood, fats, and tallow) include all parts of a live animal that are not part of the dressed carcass and constitute about 30 percent of the liveweight of hogs and about 44 percent of the live-weight of cattle. Byproducts from animal slaughter provide raw materials used in pharmaceutical, cosmetic, household, and industrial products. Exports of edible offal also contribute to the value and profitability of the U.S. meat processing industry in a way that leads to higher prices for livestock producers, as byproducts account for more than 23 and 35 percent of the volume of beef/veal and pork exports, respectively.
