Cargando…
Lawrie's meat science /
Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (t...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead,
1998.
|
| Edición: | 6th ed. |
| Colección: | Woodhead Publishing series in food science and technology
|
| Temas: | |
| Acceso en línea: | Texto completo |