Lawrie's meat science

• 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.
• Subjects: Meat.; elektronické knihy; electronic books
• ISBN: 9781615831128; 9781845691615; 9781845691592; 9780849387265
• Physical Description: 1 online zdroj (xviii, 442 p.) : ill.
• Item Description: Previous ed.: published as Meat science. Oxford : Pergamon, 1991.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity

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.