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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Table of contents

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020 |a 1591241170  |q (electronic bk.) 
020 |a 9781591241171  |q (electronic bk.) 
020 |a 1855733951  |q (pbk.) 
020 |a 9781855733954  |q (pbk.) 
035 |a (OCoLC)49708316  |z (OCoLC)49410663  |z (OCoLC)327018305  |z (OCoLC)1058034684 
100 1 |a Lawrie, R. A.  |q (Ralston Andrew)  |1 https://id.oclc.org/worldcat/entity/E39PCjxdhdHQYJFvwpYhVDwDMP 
240 1 0 |a Meat science 
245 1 0 |a Lawrie's meat science /  |c by R.A. Lawrie. 
250 |a 6th ed. 
260 |a Cambridge :  |b Woodhead,  |c 1998. 
300 |a 1 online resource (xvii, 336 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 0 |a Woodhead Publishing series in food science and technology 
500 |a Previous ed. published as: Meat science. Oxford : Pergamon, 1991. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Meat. 
650 0 |a Meat  |x Preservation. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Lawrie, R.A. (Ralston Andrew).  |s Meat science.  |t Lawrie's meat science.  |b 6th ed.  |d Cambridge : Woodhead, 1998  |z 1855733951  |w (OCoLC)40052928 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpLMS00002/lawries-meat-science?kpromoter=marc  |y Full text 

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