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Balkan Mathematical Olympiads (Xyz Series), by Mircea Becheanu, Bogdan Enescu

The authors, who have attended the BMO several times as leaders and/or deputy leaders, present a complete description of the evolution of the BMO from its creation until the present. All problems are presented with complete solutions. Many problems have alternative solutions or extensions. A preparatory addendum, containing additional concepts and useful classical results, has been incorporated at the end of the book.

  • Sales Rank: #3080125 in Books
  • Published on: 2014-02-15
  • Original language: English
  • Dimensions: 1.33 pounds
  • Binding: Hardcover
  • 273 pages

About the Author
Mircea Becheanu, University of Bucharest, Romania Bogdan Enescu, BP Hasdeu National College, Buzau, Romania

Most helpful customer reviews

4 of 4 people found the following review helpful.
From a student's perspective
By Nikolay Grantcharov
I am very glad that I discovered this book - I never knew that the Balkan Math Olympiad had such beautiful problems! I have since spent countless hours working on these problems.
What distinguishes this book from the BMO contests forum page on AoPS is the quality of the solutions and diagrams. Each problem is provided with at least one solution; all are complete and easy to follow. Often times the solutions show you an alternative method to the way you solved it and it is very satisfying. Furthermore, all geometry problems are supplied with really helpful diagrams that simplify the problem greatly. I have truly enjoyed this useful book and recommend it to anyone who is preparing for Math Olympiads.

3 of 3 people found the following review helpful.
Excellent contribution to the Maths Competition literature
By Mixed up ego, very loud
This book is written by two experienced and wise hands from the mathematical olympiad circuit. In common with most international competitions, the problems and associated solutions are also available at the Art of Problem Solving website.

The advantage of using this excellent book rather than the AoPS site are that (a) the quality of the solutions is excellent, and you don't have to trawl through material wondering which suggested solutions are correct and which are flawed, (b) it is very handy to have these problems analyzed in one place and (c) the quality of the diagrams in the book is excellent.

The standard of the problems at the Balkan Mathematical Olympiad is a bit easier than the IMO and the Romanian Master of Mathematics. On the other hand, the harder problems are more challenging than one finds in most national mathematical olympiads (except for those countries with a very strong mathematics competition tradition).

Who needs this book? Well, anyone preparing to sit a national mathematical olympiad (in the UK, BMO round 2) and anyone hoping to compete in a secondary (high) school international (regional or global) mathematics competition will enjoy this book. It would make an ideal birthday or Christmas (or culturally equivalent) present for a strong young mathematician. I urge schoolteachers who work in mathematically strong schools to make sure that this is held in the school library.

Geoff Smith (UK IMO team leader 2002-2010 & 2013-2014)

2 of 2 people found the following review helpful.
What I particularly like is that most of the problems are given more ...
By Razvan Gelca
This book presents 120 problems given at the Balkan Mathematical Olympiad between
1984 and 2013. These are high quality Olympiad problems, which are little known outside
the space of the Balkan Mathematical Olympiad, as I could see myself during the
training of the US International Mathematical Olympiad Team. The problems originate
in a part of the world (Eastern Europe) with a long tradition in mathematics competitions.
The difficulty level of the problems is slightly below the International Mathematical Olympiad,
and on par with the national mathematical Olympiads of strong countries, and so this material
can be used by people training for such competitions.

The book is a true gem, as it presents very detailed and carefully written solutions.
The authors have put a lot of effort to make this book attractive to the reader,
both in contents and in appearance. What I particularly like is that most of the
problems are given more than one solution, allowing the reader to
"dominate" the problem. Because of this, some of the problems can make good
topics for math clubs and math circles.

The authors of the book are famous posers of Olympiad problems
and coaches of Olympiad teams. I have met them at various mathematical
events around the world, I have read their publications, and I can say that
they are true ambassadors of elementary mathematics. We are fortunate
to have them share some of their insights with us in this book.

I would strongly recommend this book to anyone interested in problem solving at
elementary level.

See all 4 customer reviews...

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  • Sales Rank: #5879360 in Books
  • Published on: 1957-01-01
  • Number of items: 1
  • Binding: Unknown Binding

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The 13th Disciple: A Spiritual Adventure, by Deepak Chopra

The New York Times bestselling author of Buddha and Jesus weaves together historical narrative, mystery, exciting adventure, and intrigue in this masterfully told novel that reveals surprising discoveries about the unknown last disciple of Christ, and a new understanding of who Jesus was in his final days.

When a solid gold reliquary missing from a church in Belgium suddenly resurfaces in America, a young newspaperman begins to investigate the story. At first, it seems like just another case of a treasure stolen during World War II that has resurfaced. But it soon becomes apparent that much more is at stake.

Hidden within the medieval reliquary is a gold box that holds a sacred relic—a single finger bone—from an anonymous saint. Why would the remains of someone unknown to the Church be considered holy? The search for answers leads to a shocking discovery—a dangerous secret known only to a small band of people. If one touches the reliquary, a sacred vision is received—a vision involving a young girl who had a chance encounter with Jesus just before he was crucified.

The few people who have been blessed with these miraculous messages have banded together into a mysterious school, a closed society that preserves this venerated wisdom. But their knowledge of the young girl and Jesus is at once so fascinating yet so highly controversial that it cannot be shared with the world.

This young girl, curious about the charismatic man named Jesus, embarks on a quest to find out who he really was. What she finds—the knowledge the society protects—is at times far different from the accepted gospels. Could this unknown girl be the 13th Disciple—the last and truest apostle of Christ?

  • Sales Rank: #727422 in Books
  • Published on: 2015-03-31
  • Released on: 2015-03-31
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.25" h x .97" w x 5.50" l, .0 pounds
  • Binding: Hardcover
  • 288 pages

Review
“Deepak Chopra is such a treasure. Once again he illuminates, opening our imaginations to possibilities beyond any we have visited before. The 13th Disciple is a riveting tapestry of ideas, woven by one of the great voices of our time.” (Marianne Williamson)

“Deepak Chopra never ceases to amaze me. If you know him for his wise advice on health, wellness and spirituality, let him also astound you with his vivid imagination and skillful narrative.” (Maria Shriver)

“Deepak is both my medical doctor and my spiritual mentor. There is no one whose advice I prize more highly. Over the years, he has been a source of immense happiness for me, and...he can be one for you as well.” (Wayne Dyer)

“A renowned physician and author, Deepak Chopra is undoubtedly one of the most lucid and inspired philosophers of our times.” (Mikhail Gorbachev)

“Deepak Chopra is among the influential scholars, authors, and thinkers—like Arthur Schopenhauer, Carl Jung, and Aldous Huxley—who have found truth in the Perennial Philosophy and developed ways to help people apply that truth to their daily lives.” (Huston Smith)

From the Back Cover

From Deepak Chopra comes a spiritual adventure story about Christ's forgotten disciple, an ancient mystery school, and the timeless power of faith.

Before suddenly disappearing from her cloister, Sister Margaret Thomas McGeary leaves behind a solid gold reliquary, which her niece Mare dis-covers tucked away among Sister Margaret's belongings. "This is from the thirteenth disciple," a handwritten note says, "follow it where it leads," setting into motion a millennia-old mystery about the final—and truest—disciple of Christ. As Mare searches for her lost aunt, she begins to realize that the reliquary contains a secret that could very well change the history of Christianity and forever redefine what it means to be a person of faith.

Joining Mare in her quest is a ragtag and reluctant group of sinners and skeptics—Frank, a journalist eager to break the story; Lilith, an eccentric mother of two who knows more than she's letting on; Galen, a misanthrope with a hidden past; and Jimmy, a hospital orderly whose faith sustains him even in the darkest hours. Together, they try to make sense of the reliquary and its mysterious contents. But are they ready for what they learn about the reliquary—or themselves?

Weaving together masterful storytelling, page-turning intrigue, and biblical and religious scholarship, Deepak Chopra reveals illuminating truths about Jesus, his followers, and, ultimately, belief itself. Like his previous New York Times bestselling novels Buddha and Jesus, The 13th Disciple invites readers to know and experience religion in a new and breathtaking way.

About the Author

Deepak Chopra, M.D., is the author of more than eighty books translated into over forty-three languages, including numerous New York Times bestsellers in both fiction and nonfiction categories.

Most helpful customer reviews

18 of 19 people found the following review helpful.
A brilliant novel of psycho spiritual drama and revelation
By Elan Sun Star
The 13th Disciple is a brilliant novel in the mature style of an ever evolving Deepak Chopra.

This book is a psycho-spiritual revelation of contemporary insights into ancient truths, specifically the "Mystery School", a theme which has been repeated through history in many cultures and civilizations.
This book is rich in deeply meaningful wisdom woven into a modern tale of layered dynamics and a wealth of colorful metaphors and analogies that return the reader/listener to the "state of grace" worthy of a spiritual classic

The characters are powerful "archetypes" of human nature .
Each chapter is a powerful revelation of meaning composed out of a contemporary thriller drama while maintaining a developing plot full of meaning and transformational potentials.

The13th Disciple blossoms from the profound realizations that spirituality is an inherent quality of the soul.
Deepak uses a broad palette of colorful dynamics in this novel style, a literary style that Deepak has returned to over the years...
specifically to integrate the deeper qualities of philosophy and psychology and spiritual transformation
As compared to his other books this book is a tapestry of color and emotion and depth quite unique

Deepak's "always present" insight into psycho-spiritual development shines in this opus.

Read this book ..your soul will be nourished

The 13th Disciple reminds us that consciousness reflects the soul and life is nothing less than an unfolding mystery of meaningful revelations.

13 of 13 people found the following review helpful.
Another Chopra Wake Up Call
By Rachel Ray
The 13th Disciple, about a contemporary Mystery School, might be part of a genre called New Age Spiritual Mysticism. And Dr. Chopra is right to place this in his pantheon of publications because if spirituality is not connected to everyday life, it’s meaningless. These contemporary fictional characters aren’t psychologically deep but deep enough to carry a spiritual plot. Many readers will know actual people like Mare, Frank, Jimmy, Galen, and Lilith which is what makes the reading fun.

Perhaps more compelling to longtime Chopra readers is the book’s afterword called The Mystery and You. Don’t skip it because once again the light (awareness) comes shining through. You’ll find out why Chopra has a special interest in writing about Christianity. It’s a revelation that many of us have long shared about the teachings of Christ. I’m renewing my search for a Mystery School here in Washington, DC.

7 of 7 people found the following review helpful.
The Light of Truth.
By Rhonda Schiffler
In perfect timing Deepak Chopra presents the possibility of a Renaisance in the Contemplative Traditions through this marvellous spiritual tale.
The 13th Disciple invites us to shine the light of truth on our core assumptions. Some will go kicking and screaming in defiance but in the end "resistance is useless"!
Such an understated quote "You're someone with possibilities only you don't realize it yet", hints at our infinite potential.
In reality I suggest that great ones like Deepak Chopra and Dr B Alan Wallace form an invincible alliance to dispel the prevalent myth of scientific materialism delivering a final, mortal blow to this unsubstantiated falsehood. This would be a great blessing for the world.
I hope you enjoy the 13th Disciple as much as I did and that you too shine the light of truth in your life.

See all 68 customer reviews...

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Home Production of Quality Meats and Sausages, by Stanley Marianski

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

  • Sales Rank: #17055 in Books
  • Brand: Brand: Bookmagic, LLC
  • Published on: 2012-03-21
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x 1.60" w x 6.00" l, 2.06 pounds
  • Binding: Paperback
  • 708 pages
Features
  • ISBN13: 9780982426739
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Review
One doesn't need a huge meat factory to make excellent meat. "Home Production of Quality Meats and Sausages" is a guide for the do-it-yourself individual who wants to make their own sausages and other quality meats to put their own spin on these classics. From making good cures to smoking meat and living up the USDA standards, "Home Production of Quality Meats and Sausages" is a top pick for anyone who likes making their own food.- Midwest Book Review

Here is the 'whole earth catalog' of sausage making and meat curing, appropriate for beginners and experts alike. It's all here -- all the info about the equipment, the methods, the meat, the recipes -- absolutely everything you'll need to become an quality meat processor. This well-organized and well-written book will help you turn your beef, pork, wild game, fish or fowl into great tasting products. The Marianskis definitely know what they're doing, and sharing their expertise with this book is a gift to us all.- Jim Barnes, Editor Independent Publisher Online

Home Production is not for the faint of heart (or vegetarian). At nearly 700 pages, it's a meaty tome. The vast amount of information, though wonderfully laid out and clearly explained, may scare off someone who is looking for something more lightweight. Home Production will probably interest the more serious amateur, a reader looking for "just a recipe" should probably go elsewhere.
  One of the most clearly written and serious cooking science books available to home cooks, Home Production of Quality Meats and Sausages is the ideal reference for the reader interested in self-sufficiency. Armed with the information in Home Production and the willingness to experiment, nearly anyone could become a confident sausage-maker. 
- Claire Rudy Foster, ForeWord Reviews

Home Production of Quality Meats and Sausages, is the definitive, complete reference guide on the subject, sort of a Bible for carnivores. The great thing about this hefty book is that it not only offers recipes, but is designed to educate the reader about meat technology and the actual process of sausage making at home. Intended to "bridge the gap that exists between highly technical textbooks and the requirement of the typical hobbyist, the book's main saving grace is that it doesn't contain a lot of jargon that needs decoding, it also provides many useful illustrations and drawings.- San Francisco Book Review

About the Author
Stanley Marianski is the author of eleven books which include topics on meat smoking, pickling and making alcoholic beverages. Stanley actively participates in many forums and conferences related to meat smoking; he is a regular participant of the Wedliny Domowe National Conference in Poland where purveyors of meat products get the opportunity to showcase their goods. His main objective in writing his books which always contain diagrams is to help the reader "understand the sausage making process" and then "create his own recipes." His passion for creating unique sausage blends have been handed down from generations and he looks forward to continue sharing this passion with sons who also co-authored most of his books.

Most helpful customer reviews

117 of 120 people found the following review helpful.
Best ever book written about sausages and cured meat
By G. Hanna
This is the best.
If you want to buy one book about sausages,this is the one ,believe me you do not need any other.
It made me understand clearly the magic of sausage making,
I can from now on formulate my own sausages because now i know quite well the science behind.
Until now i made the following sausages :-
1-Kosher beef sausage
2-Liver pate sausage
3-Mortadella di bologna
4-Mortadella lyoner
Taste ,texture and aroma are out of this world especially if you allow them to mature for 2 or 3 days in the fridge before you consume them.
Honestly they are better than the ones that i use to buy from the deli.
For me no more buying from the shops.
Page 153 and 154 alone worth the price of this book because they simply provide you with the secret of making better than the shops sausages
Large variety of sausages as an example fresh sausages ,cooked sausages,emulsified sausages,boiled sausages,liver sausages ,head cheeses and meat jelies,fermented sausages and for the first time ever in any book that i read and owned a full chapter on kosher sausages (special sausages)
They show you exceedingly simple,easy methods and techniques to achieve a first class products
Full chapter on how to cure meat , the different methods used and the ingredients to use
Full chapters on how to make hams,bacons and dried meats
Full chapters on poultry,fish and wild game
Full chapters on barbecuing and canning
They are two types of Pastrami in this book ,the cooked (pastrami)and the dried uncooked (pastirma )they are next in my list to make.
Actally i can not say enough about this book ,it is the complete book about sausages and cured meat ever written
I recommend it highly.

78 of 79 people found the following review helpful.
Out of the park! best book on Charcuterie written to date
By jack of all trades
Yes, I've read Ruhlman's "Charcuterie" (poor IMO) and Jane Grigson's "Charcuterie & French Pork Cookery" & Kuta's "great Sausage Recipes and meat curing" However...for Charcuterie, nothing touches this.

This is book is NOT about fresh sausage or Duck Confit(Ruhlman)This book is about:

CHARCUTERIE dried, smoked, cured, brined & jellied!!!

A good section on meat science (I think possibly lifted from Forrest's "Principles of Meat Science"? LOL)it covers all of the areas I mentioned above...for novice or advanced (I make 6 - 12 different types of salamis, loins, butts, hams & bacons every year).

If you are interested specifically in making salamis then their other book "The art of making Fermented Sausages" has more recipes, but the rest of that material is covered in this book as well.

If you want make Charcuterie, this is THE definitive book printed to date. Thanks again guys.

46 of 47 people found the following review helpful.
Amazing
By Andrew D. Graff
Just one look at the cover and one realizes that they didn't put much time or money in the Graphic Design portion of the book. Why? They were too busy giving you a bibles worth of information on a tricky subject that is not well defined in the pantheon of cooking books.

This book suffers from a few grammatical errors here and there, and a couple anomalies in the way they present multiple amounts in a few of the recipes. Why? Because these are sausage makers that have turned book writers because they want to share their enormous wealth of information.

This isn't a beautiful book with glossy pictures and sharp writing. This isn't a book for your coffee table. This is a book to push you to become an expert sausage maker. And it's amazing. I love all kinds of cookbooks - but the kind I love the most are the ones that teach me new methods to make amazing food. And this was the best 15 bucks I've ever spent on a cookbook.

Note: All the recipes that put meat through dangerous conditions (ie. botulism loving conditions) use nitrates. They talk a lot about nitrates and don't give ways to avoid nitrates, so if that's what you're looking for steer clear. But it's understandable - cured and cold smoked sausages used to cause a large percentage of fatal food poisoning cases around the world, but nitrates have made them very safe. But there are plenty of recipes without nitrates and there is such good detail in the techniques that you can use the information to change certain techniques of recipes to avoid nitrates - like say, avoiding smoking sausages in the botulism danger range so that you dont need the nitrates. This will affect the taste though. In other words even if you are aiming for the non-nitrate route this book is SUPER helpful.

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Jumat, 13 Januari 2012

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The Hitchhiker's Guide to Internal Medicine offers a concise yet thorough overview of both clinical and factual knowledge required of medical students as they journey through their internal medical rotations. Included in this book are all the pertinent information for third year medical students and interns on the ward who are working up patients and preparing for the Step 2 and Step 3 exams. Beyond a simple pocketbook containing the minimal knowledge expected for the boards, the Hitchhiker's Guide to Internal Medicine is also a comprehensive source of practical knowledge needed to evaluate common diagnoses. In addition to lessons on clinical anatomy and physiology, comprised here are succinct work-up and treatment plans for numerous presenting complaints. Internal medical topics covered in this book include: cardiology, nephrology, pulmonology, neurology, oncology, infectious diseases, hematology, endocrinology, gastroenterology, dermatology, and rheumatology. Dr. Atif Qasim is a veteran hitchhiker in the field of internal medicine from the University of Pennsylvania School of Medicine. Here he presents his wealth of clinical pearls in a package of necessary knowledge to keep overwhelmed medical students from getting lost as they trek the steepest part of the learning curve in medicine.

  • Sales Rank: #1668977 in Books
  • Brand: Qasim, Atif
  • Published on: 2010-06-29
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.00" h x 1.00" w x 9.90" l, 2.00 pounds
  • Binding: Paperback
  • 512 pages

About the Author

Atif Qasim, MD
Fellow in Cardiology
University of Pennsylvania School of Medicine
Philadelphia, PA

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Rabu, 04 Januari 2012

[Z147.Ebook] Fee Download Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press

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Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.

Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

  • Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand
  • Over 200 articles covering all aspects of meat science
  • Reading lists at the end of each article provide further information into primary literature
  • Various figures and tables illustrating the text and a color plate section in each volume
  • Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management
  • Extensive cross-referencing

  • Sales Rank: #5979292 in Books
  • Published on: 2004-09-17
  • Original language: English
  • Number of items: 1
  • Dimensions: 4.75" h x 9.50" w x 12.50" l, 1.10 pounds
  • Binding: Hardcover
  • 1500 pages

Review

"...a very worthwhile addition to any biological sciences library...would not be out of place in the office of the manager and/or technical director of a meat plant. ...We strongly recommend it to anyone with more than a passing interest in meat, as a primary source." --MEAT SCIENCE, August 2005

"...this is the first major reference work on all aspects of meat sciences. The 225 contributors represent a wide range of companies and academic institutions...The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended. Libraries supporting programs in food science, veterinary science, or agriculture." --CHOICE, March 2005

"This encyclopedia would be desirable in many collections. Obviously it would be useful as a reference for intuitions that deal with meat science, agriculture, culinary arts, food science or nutrition. However, it might also have a place in more general collections, because much of its content will not overlap any other reference books. The articles are written well enough that they could be used by a college student in any field of study." --E-STREAMS, March 2005

"...fills the gap between simplistic introductory material and more specialized works. In over 200 articles, mostly of 3000-4000 words each, the reader receives a solid overview of a topic…there are timely and cutting edge topics including carcass traceability, biopreservation, and automation in the meat industry...There are also some very interesting articles on more topics further afield, including meat animals: origin and domestication, religious slaughter, and vegetarianism...This encyclopedia would be desirable in many collections...The articles are written well enough that they could be used by a college student in any field of study." --E-STREAMS, March 2005

"This encyclopedia, a 3 volume set, covers many topics within the field of meat science. It is intended for use by students, researchers and professionals, working in food science, veterinary science, agriculture engineering and livestock management." --Food Science and Technology Abstracts, 2004

About the Author
Carrick Devine, born in Blenheim, New Zealand, studied at Canterbury University in New Zealnd where he obtained an MSc in Marine Biology and then a PhD at the University of Otago Medical School in 1969, studying physiology/pharmacology of smooth muscle and its innervation. Following a post doctoral period at Presbyterian University of Pennsylvania Medical Center working on smooth muscle, he returned to New Zealand and worked with striated muscle - i.e. meat - at the Meat Industry Research Institute of New Zealand, becoming sector leader. He has been involved in the development of electrical stimulation for meat tenderness, quality assurance procedures to ensure that appropriate levels of tenderness are attained, establishing neurological indices of humaneness of slaughter procedures using microdialysis probes, to harmonise western and halal slaughter methods and developing protocols to reduce preslaughter stress of cattle and sheep. He now works on biosensors at the bioengineering sector of Hortresearch and is presently engaged on a collaborative project with the MIRINZ Centre of Agresearch to measure meat tenderness on-line using near infrared spectroscopy. He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry.

Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.

Carrick Devine, commenced his career with the New Zealand Oceanographic Institute measuring ocean currents and salinity patterns in Antarctica followed by an MSc at Canterbury University on the ecology of a shrimp in a sandy beach. At the University of Otago he gained a PhD on the ultrastructure, physiology and pharmacology of smooth muscle and its innervation followed by a Post Doctoral fellowship at the Presbyterian-University of Pennsylvania Medical Center on smooth muscle.

After joining Meat Industry Research Institute of New Zealand (MIRINZ) in 1973, Dr Devine worked on optimising electrical stimulation to make meat tender - a process in all New Zealand lamb, beef and venison processing plants. Subsequent research showed further tenderisation, not only required the best electrical stimulation parameters, but also holding at optimum temperatures throughout critical parts of processing. Animal pre-slaughter stress often toughens meat so stress reduction procedures were developed. Stress amelioration was shown to also occur by conditioning animals to various stressors.
Neurophysiological studies showed pre-slaughter head only electrical stunning to be humane and thus enabled the harmonisation of halal and western slaughter procedures. Dr Devine later joined Plant and Food Research and with AgResearch, successfully developed near infrared spectroscopy techniques (NIR) to measure meat tenderness on-line.

Dr Devine obtained a DSc based on his research and is a fellow of the Royal Society of New Zealand, and New Zealand Institute of Chemistry and gained an ONZM for work on meat. He is currently an editor of the Encyclopedia of Meat Sciences.

Werner Klinth Jensen: Born in Copenhagen, Denmark. Studied at the Royal Veterinary and Agricultural University in Copenhagen, where he graduated as Veterinary Surgeon in 1959. After spending some time at the Danish Meat Research Institute in Roskilde, he was sent to Danepak Ltd. at Selby, Yorkshire and later at Thetford Norfolk, United Kingdom. Technical Director at Danepak Ltd. 1964-1976. From 1976 at the Danish Meat Research Institute, first as Manager of the Microbiology Laboratory, then as Manager of the Meat Processing Department, then International Relations Manager and finally Information Manager. Retired in 2000; thereafter working as Consultant for the Institute.

Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.

Excerpt. © Reprinted by permission. All rights reserved.
The Encyclopedia covers the core theories, methods and techniques employed by meat scientists and their related applications currently used in research and industry.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Amazing book for meat scientists!
By CarolVet
This books contains all the information needed to basic and advanced knowledgement in meat science issues. Is the must have book for who wants to learn a lot about meat and their biochemical processes.

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Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press PDF
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Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Kindle

[Z147.Ebook] Fee Download Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Doc

[Z147.Ebook] Fee Download Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Doc

[Z147.Ebook] Fee Download Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Doc
[Z147.Ebook] Fee Download Encyclopedia of Meat Sciences (Encyclopedia of Meat Sciences Series) (Vol 1-4)From Academic Press Doc