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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 |
|---|---|
| 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 |
MARC
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| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr un||||||||| | ||
| 008 | 011127s1998 enka ob 001 0 eng d | ||
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| 019 | |a 49410663 |a 327018305 |a 1058034684 | ||
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| 020 | |a 9781591241171 |q (electronic bk.) | ||
| 020 | |a 1855733951 |q (pbk.) | ||
| 020 | |a 9781855733954 |q (pbk.) | ||
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| 029 | 1 | |a DEBSZ |b 275222241 | |
| 029 | 1 | |a GBVCP |b 830201092 | |
| 029 | 1 | |a NZ1 |b 10240262 | |
| 035 | |a (OCoLC)49708316 |z (OCoLC)49410663 |z (OCoLC)327018305 |z (OCoLC)1058034684 | ||
| 050 | 4 | |a TX373 |b .L39 1998eb | |
| 070 | |a RA601.5 |b .H23 2000 | ||
| 082 | 0 | 4 | |a 641.3/6 |2 22 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Lawrie, R. A. |q (Ralston Andrew) | |
| 240 | 1 | 0 | |a Meat science |
| 245 | 1 | 0 | |a Lawrie's meat science / |c by R.A. Lawrie. |
| 250 | |a 6th ed. | ||
| 260 | |a Cambridge : |b Woodhead, |c 1998. | ||
| 300 | |a 1 online resource (xvii, 336 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing series in food science and technology | |
| 500 | |a Previous ed. published as: Meat science. Oxford : Pergamon, 1991. | ||
| 520 | |a 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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 588 | 0 | |a Print version record. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Meat. | |
| 650 | 0 | |a Meat |x Preservation. | |
| 650 | 2 | |a Meat | |
| 650 | 6 | |a Viande. | |
| 650 | 6 | |a Viande |x Conservation. | |
| 650 | 7 | |a Meat. |2 fast |0 (OCoLC)fst01013210 | |
| 650 | 7 | |a Meat |x Preservation. |2 fast |0 (OCoLC)fst01013235 | |
| 776 | 0 | 8 | |i Print version: |a Lawrie, R.A. (Ralston Andrew). |s Meat science. |t Lawrie's meat science. |b 6th ed. |d Cambridge : Woodhead, 1998 |z 1855733951 |w (OCoLC)40052928 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpLMS00002/toc |z Texto completo |
| 994 | |a 92 |b IZTAP | ||