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Publication Date: 2000
Publisher: Prentice Hall
John R. Romans, Marion L. Greaser, William J. Costello, Wendell C. Carlson, Kevin W. Jones
The latest edition is ideal for anyone interested in meat science. It explains the variety of steps taken in the conversion of whole live animals into nutritious and appetizing food for human consumption.John R. Romans is the author of 'The Meat We Eat (14th Edition)', published 2000 under ISBN 9780813431758 and ISBN 0813431751.