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.
Subjects:
Meat.
elektronické knihy
electronic books
ISBN: 9781615831128
9781845691615
9781845691592
9780849387265
Physical Description: 1 online zdroj (xviii, 442 p.) : ill.

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Table of contents

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100 1 |a Lawrie, R. A.  |q (Ralston Andrew) 
245 1 0 |a Lawrie's meat science  |h [elektronický zdroj] /  |c R.A. Lawrie in collaboration with D.A. Ledward. 
246 3 |a Meat science 
250 |a 7th ed. 
260 |a Boca Raton, FL :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c c2006. 
300 |a 1 online zdroj (xviii, 442 p.) :  |b ill. 
490 1 |a Woodhead Publishing series in food science and technology 
500 |a Previous ed.: published as Meat science. Oxford : Pergamon, 1991. 
504 |a Includes bibliographical references (p. [371]-415) and index. 
520 |a 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. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Meat. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Ledward, David. 
700 1 |a Lawrie, R. A.  |q (Ralston Andrew).  |t Meat science. 
776 0 8 |i Print version:  |a Lawrie, R. A. (Ralston Andrew).  |t Lawrie's meat science.  |b 7th ed.  |d Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., c2006  |z 1845691598  |w (OCoLC)72777694 
830 0 |a Woodhead Publishing series in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpLMSE0004/lawries_meat_science_7th_edition  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79425  |d 79425 

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