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Lawrie's meat science /
"Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead Publishing,
[2006]
|
| Edición: | Seventh edition. |
| Colección: | Woodhead Publishing series in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | SCIDIR_ocn488600342 | ||
| 003 | OCoLC | ||
| 005 | 20231117032841.0 | ||
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| 008 | 091214t20062006flua ob 001 0 eng d | ||
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| 020 | |a 9781615831128 |q (electronic bk.) | ||
| 020 | |a 1615831126 |q (electronic bk.) | ||
| 020 | |a 184569161X |q (electronic bk.) | ||
| 020 | |a 9781845691615 |q (electronic bk.) | ||
| 020 | |a 1845691598 |q (electronic bk.) | ||
| 020 | |a 9781845691592 |q (electronic bk.) | ||
| 020 | |z 0849387264 | ||
| 020 | |z 9780849387265 | ||
| 035 | |a (OCoLC)488600342 |z (OCoLC)77539153 |z (OCoLC)123978934 |z (OCoLC)730404354 |z (OCoLC)779923430 |z (OCoLC)1087426572 |z (OCoLC)1110416606 | ||
| 050 | 4 | |a TX373 |b .L42 2006eb | |
| 070 | |a TX373 |b .L3 2006 | ||
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.36 |2 22 |
| 100 | 1 | |a Lawrie, R. A. |q (Ralston Andrew) | |
| 245 | 1 | 0 | |a Lawrie's meat science / |c R.A. Lawrie in collaboration with D.A. Ledward. |
| 246 | 3 | |a Meat science | |
| 250 | |a Seventh edition. | ||
| 264 | 1 | |a Boca Raton, FL : |b CRC Press ; |a Cambridge, England : |b Woodhead Publishing, |c [2006] | |
| 264 | 4 | |c �2006 | |
| 300 | |a 1 online resource (xviii, 442 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 | 1 | |a Woodhead Publishing series in food science and technology | |
| 500 | |a Previous edition: published as Meat science. Oxford : Pergamon, 1991. | ||
| 504 | |a Includes bibliographical references (pages 371-415) and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a "Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industryDiscusses the importance of biochemistry in production, storage and processing of meatIncludes significant advances in meat and meat biochemistry." | ||
| 650 | 0 | |a Meat. | |
| 650 | 2 | |a Meat |0 (DNLM)D008460 | |
| 650 | 6 | |a Viande. |0 (CaQQLa)201-0004100 | |
| 650 | 7 | |a Carne. |2 bidex | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Meat |2 fast |0 (OCoLC)fst01013210 | |
| 650 | 7 | |a Carnes e derivados. |2 larpcal | |
| 653 | |a General Science | ||
| 700 | 1 | |a Ledward, David. | |
| 700 | 1 | |a Lawrie, R. A. |q (Ralston Andrew). |t Meat science. | |
| 776 | 0 | 8 | |i Print version: |a Lawrie, R.A. (Ralston Andrew). |t Lawrie's meat science. |b 7th ed. |d Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., �2006 |z 1845691598 |w (OCoLC)72777694 |
| 830 | 0 | |a Woodhead Publishing series in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845691592 |z Texto completo |