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|a UAMI
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| 245 |
0 |
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|a Lawrie's meat science /
|c edited by Fidel Toldrá.
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3 |
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|a Meat science
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| 250 |
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|a Eighth edition.
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| 264 |
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1 |
|a Duxford, United Kingdom :
|b Woodhead Publishing is an imprint of Elsevier,
|c 2017.
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| 264 |
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|c ©2017
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| 300 |
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|a 1 online resource (xvi, 713 pages) :
|b illustrations
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Woodhead Publishing series in food science, technology and nutrition
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a Introduction / Jeffrey W. Savell -- Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee -- The structure and growth of muscle / Peter P. Purslow -- Chemical and biochemical constitution of muscle / Clemente López-Bote -- The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard -- Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès -- The storage and preservation of meat: I-thermal technologies / Youling L. Xiong -- The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng -- The storage and preservation of meat: III-meat processing / Fidel Toldrá -- Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin -- The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman -- The eating quality of meat: II-tenderness / David L. Hopkins -- The eating quality of meat: III-flavor / Mónica Flores -- The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner -- The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller -- Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot -- Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas -- Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis -- Meat authenticity and traceability / Luca Fontanesi -- Meat composition and nutritional value / Jeffrey D. Wood -- Meat and health / Kerri B. Gehring -- Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá.
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0 |
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|a Print version record.
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| 590 |
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|a Knovel
|b ACADEMIC - Food Science
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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|a Meat.
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| 650 |
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2 |
|a Meat
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| 650 |
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|a Viande.
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| 650 |
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|a COOKING
|x General.
|2 bisacsh
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| 650 |
|
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|a Meat
|2 fast
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| 700 |
1 |
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|a Toldrá, Fidel,
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|a Lawrie, R.A. (Ralston Andrew).
|t Lawrie's meat science.
|b Eighth edition.
|d Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, [2017]
|z 9780081006948
|w (DLC) 2017936519
|w (OCoLC)960845171
|
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|
0 |
|a Woodhead Publishing in food science, technology, and nutrition.
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|u https://appknovel.uam.elogim.com/kn/resources/kpLMSE0011/toc
|z Texto completo
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|a YBP Library Services
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