Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
R. A. Lawrie, David Ledward
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, the seventh edition provides a clear guide that 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 that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry.
الفئات:
عام:
2006
الإصدار:
7
الناشر:
CRC Press
اللغة:
english
الصفحات:
461
ISBN 10:
1845691598
ISBN 13:
9781845691592
ملف:
PDF, 3.32 MB
IPFS:
,
english, 2006
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حول الملفات
المزيد من نتائج البحث
مميزات أخري 
أكثر المصطلحات والعبارات المستخدمة
قوائم الكتب ذات الصلة
