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...

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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 Publishing, [2006]
Edition: Seventh edition.
Series: Woodhead Publishing series in food science and technology.
Subjects:
Meat.
elektronické knihy
electronic books
ISBN: 9781615831128
1615831126
184569161X
9781845691615
1845691598
9781845691592
0849387264
9780849387265
Physical Description: 1 online resource (xviii, 442 pages) : illustrations

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Table of contents

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020 |a 9781615831128  |q (electronic bk.) 
020 |a 1615831126  |q (electronic bk.) 
020 |a 184569161X  |q (electronic bk.) 
020 |a 9781845691615  |q (electronic bk.) 
020 |a 1845691598  |q (electronic bk.) 
020 |a 9781845691592  |q (electronic bk.) 
020 |z 0849387264 
020 |z 9780849387265 
035 |a (OCoLC)488600342  |z (OCoLC)77539153  |z (OCoLC)123978934  |z (OCoLC)730404354  |z (OCoLC)779923430  |z (OCoLC)1087426572  |z (OCoLC)1110416606 
100 1 |a Lawrie, R. A.  |q (Ralston Andrew)  |1 https://id.oclc.org/worldcat/entity/E39PCjxdhdHQYJFvwpYhVDwDMP 
245 1 0 |a Lawrie's meat science /  |c R.A. Lawrie in collaboration with D.A. Ledward. 
246 3 |a Meat science 
250 |a Seventh edition. 
264 1 |a Boca Raton, FL :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Publishing,  |c [2006] 
264 4 |c ©2006 
300 |a 1 online resource (xviii, 442 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 1 |a Woodhead Publishing series in food science and technology 
500 |a Previous edition: published as Meat science. Oxford : Pergamon, 1991. 
504 |a Includes bibliographical references (pages 371-415) and index. 
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 "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  |b Knovel (All titles) 
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., ©2006  |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=https://app.knovel.com/hotlink/toc/id:kpLMSE0004/lawries-meat-science?kpromoter=marc  |y Full text 

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