Lawrie's meat science

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (t...

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Bibliographic Details
Main Author: Lawrie, R. A.
Format: eBook
Language: English
Published: Cambridge : Woodhead, 1998.
Edition: 6th ed.
Series: Woodhead Publishing series in food science and technology
Subjects:
Meat.
Meat > Preservation.
elektronické knihy
electronic books
ISBN: 1591241170
9781591241171
1855733951
9781855733954
Physical Description: 1 online resource (xvii, 336 pages) : illustrations.

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Summary: Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.
Item Description: Previous ed. published as: Meat science. Oxford : Pergamon, 1991.
Bibliography: Includes bibliographical references and index.
ISBN: 1591241170
9781591241171
1855733951
9781855733954
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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