Lawrie's meat science

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Bibliographic Details
Other Authors: Toldrá, Fidel, (Editor)
Format: eBook
Language: English
Published: Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, 2017.
Edition: Eighth edition.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Meat.
elektronické knihy
electronic books
ISBN: 9780081006979
0081006977
9780081006948
0081006942
Physical Description: 1 online resource (xvi, 713 pages) : illustrations

Cover

Table of contents

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020 |a 0081006977  |q (electronic bk.) 
020 |z 9780081006948  |q (print) 
020 |z 0081006942  |q (print) 
035 |a (OCoLC)985364173  |z (OCoLC)985664296  |z (OCoLC)985914174  |z (OCoLC)986212251  |z (OCoLC)986299546  |z (OCoLC)986612089  |z (OCoLC)986931006  |z (OCoLC)1066433846  |z (OCoLC)1084246882  |z (OCoLC)1105184610  |z (OCoLC)1105570018  |z (OCoLC)1235846159  |z (OCoLC)1294687029 
245 0 0 |a Lawrie's meat science /  |c edited by Fidel Toldrá. 
246 3 |a Meat science 
250 |a Eighth edition. 
264 1 |a Duxford, United Kingdom :  |b Woodhead Publishing is an imprint of Elsevier,  |c 2017. 
264 4 |c ©2017 
300 |a 1 online resource (xvi, 713 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, technology and nutrition 
504 |a Includes bibliographical references and index. 
505 0 |a Introduction / Jeffrey W. Savell -- Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee -- The structure and growth of muscle / Peter P. Purslow -- Chemical and biochemical constitution of muscle / Clemente López-Bote -- The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard -- Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès -- The storage and preservation of meat: I-thermal technologies / Youling L. Xiong -- The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng -- The storage and preservation of meat: III-meat processing / Fidel Toldrá -- Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin -- The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman -- The eating quality of meat: II-tenderness / David L. Hopkins -- The eating quality of meat: III-flavor / Mónica Flores -- The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner -- The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller -- Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot -- Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas -- Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis -- Meat authenticity and traceability / Luca Fontanesi -- Meat composition and nutritional value / Jeffrey D. Wood -- Meat and health / Kerri B. Gehring -- Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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 Toldrá, Fidel,  |e editor. 
776 0 8 |i Print version:  |a Lawrie, R.A. (Ralston Andrew).  |t Lawrie's meat science.  |b Eighth edition.  |d Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, [2017]  |z 9780081006948  |w (DLC) 2017936519  |w (OCoLC)960845171 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpLMSE0011/lawries-meat-science?kpromoter=marc  |y Full text 

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