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Lawrie's meat science.
Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat ani...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Woodhead Publishing,
2022.
|
| Edición: | Ninth edition / |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Lawrie's meat science. |
| 246 | 3 | 0 | |a Meat science |
| 250 | |a Ninth edition / |b edited by Fidel Toldra. | ||
| 264 | 1 | |a Oxford : |b Woodhead Publishing, |c 2022. | |
| 300 | |a 1 online resource (1 volume) : |b illustrations (black and white, and colour). | ||
| 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 in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Meat. | |
| 650 | 6 | |a Viande. |0 (CaQQLa)201-0004100 | |
| 650 | 7 | |a Meat |2 fast |0 (OCoLC)fst01013210 | |
| 700 | 1 | |a Toldr�a, Fidel, |e editor. |1 https://isni.org/isni/000000010995559X | |
| 700 | 1 | |a Lawrie, R. A. |q (Ralston Andrew). |t Lawrie's meat science. | |
| 776 | 0 | 8 | |i Print version: |t Lawrie's meat science. |b Ninth edition. |d Oxford : Woodhead Publishing, 2022 |z 9780323854085 |w (OCoLC)1338666424 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780323854085 |z Texto completo |