Browse Items (7 total)

The roles of veterinarians in society range from clinician to researcher, food inspector to enlisted military officer. Critical to the educational training of all of these veterinarians is the fundamental understanding of basic anatomy, both gross…

This book provides an overview of the current debates about the nature and extent of our moral obligations to animals. Which, if any, uses of animals are morally wrong, which are morally permissible (i.e., not wrong) and why? What, if any, moral…

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for…

This book breaks new ground by situating animals and their diseases at the very heart of modern medicine. In demonstrating their historical significance as subjects and shapers of medicine, it offers important insights into past animal lives, and…

Animal Metropolis brings a Canadian perspective to the growing field of animal history, ranging across species and cities, from the beavers who engineered Stanley Park to the carthorses who shaped the city of Montreal. Some essays consider animals as…

In this book, Jan Deckers addresses the most crucial question that people must deliberate in relation to how we should treat other animals: whether we should eat animal products. Many people object to the consumption of animal products from the…

Clinical and practical skills are an essential part of the competences required of veterinary graduates (European Association of Establishments for Veterinary
Education (EAEVE) 2014, Royal College of Veterinary Surgeons (RCVS) 2014 American…