rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Lawrie's meat science
  title info:
    title: Meat science
  name:
    name part: Lawrie, R. A. (Ralston Andrew)
    role:
      role term: creator
  name:
    name part: Ledward, David.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, FL
    place:
      place term: Cambridge, England
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: c2006
    date issued: 2006
    edition: 7th ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: elektronický zdroj
    form: remote
    extent: 1 online zdroj (xviii, 442 p.) : ill.
  abstract: 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.
  note: R.A. Lawrie in collaboration with D.A. Ledward.
  note: Previous ed.: published as Meat science. Oxford : Pergamon, 1991.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  note: Includes bibliographical references (p. [371]-415) and index.
  subject:
    topic: Meat
  related item:
    title info:
      title: Meat science
    name:
      name part: Lawrie, R. A. (Ralston Andrew).
  related item:
    title info:
      title: Lawrie's meat science
    name:
      name part: Lawrie, R. A. (Ralston Andrew).
    origin info:
      publisher: Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., c2006
      edition: 7th ed.
    identifier: (OCoLC)72777694
  related item:
    title info:
      title: Woodhead Publishing series in food science and technology
  identifier: 9781615831128
  identifier: 9781845691615
  identifier: 9781845691592
  identifier: 9780849387265
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  record info:
    record content source: KNOVL
    record creation date: 091214
    record change date: 20251006170714.0
    record identifier: 79425
    language of cataloging:
      language term: eng