Lawrie's meat science
Saved in:
| Other Authors | |
|---|---|
| Format | Electronic 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 | |
| Online Access | Full text |
| ISBN | 9780081006979 0081006977 9780081006948 0081006942 |
| Physical Description | 1 online resource (xvi, 713 pages) : illustrations |
Cover
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn985364173 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 170503t20172017enka ob 001 0 eng d | ||
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| 020 | |a 9780081006979 |q (electronic bk.) | ||
| 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 |