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...
Saved in:
| Main Author | |
|---|---|
| Other Authors | |
| 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 | |
| Online Access | Full text |
| ISBN | 9781615831128 9781845691615 9781845691592 9780849387265 |
| Physical Description | 1 online zdroj (xviii, 442 p.) : ill. |
Cover
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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. | |
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| 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 |
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