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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 |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead,
1998.
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| Edición: | 6th ed. |
| Colección: | Woodhead Publishing series in food science and technology
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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 (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat. |
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| Notas: | Previous ed. published as: Meat science. Oxford : Pergamon, 1991. |
| Descripción Física: | 1 online resource (xvii, 336 pages) : illustrations. |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 1591241170 9781591241171 1855733951 9781855733954 |