Lawrie's Meat Science
| Author/creator | Lawrie, R. A. Author |
| Format | Electronic |
| Edition | 7th ed. |
| Publication Info | Sawston : Woodhead Publishing Limited LaVergne : Ingram Publisher Services [Distributor] |
| Description | 464 p. 09.000 x 06.000 in. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007 |
| Subjects |
| Series | Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. |
| Summary | Annotation <div><p><i>Lawrie’s meat science</i>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,<i>Lawrie’s meat science</i>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.<br /><br />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.</p></div> |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781845691592 |
| ISBN | 1845691598 (Trade Paper) Active Record |
| Standard identifier# | 9781845691592 |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |