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 contro...

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Bibliographic Details
Main Author: Lawrie, R. A.
Other Authors: Ledward, David.
Format: eBook
Language: English
Published: Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead Pub., c2006.
Edition: 7th ed.
Series: Woodhead Publishing series in food science and technology.
ISBN: 9781615831128
Physical Description: 1 online zdroj (xviii, 442 p.) : ill.


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