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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 |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead Publishing,
[2006]
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| Edición: | Seventh edition. |
| Colección: | Woodhead Publishing series in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | "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." |
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| Notas: | Previous edition: published as Meat science. Oxford : Pergamon, 1991. |
| Descripción Física: | 1 online resource (xviii, 442 pages) : illustrations |
| Bibliografía: | Includes bibliographical references (pages 371-415) and index. |
| ISBN: | 9781615831128 1615831126 184569161X 9781845691615 1845691598 9781845691592 |