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(Ebook) Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition) by R. A. Lawrie, David Ledward ISBN 9780849387265, 9781845691592, 0849387264, 1845691598

  • SKU: EBN-2198200
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5.0

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Instant download (eBook) Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition) after payment.
Authors:R. A. Lawrie, David Ledward
Pages:461 pages.
Year:2006
Editon:7
Publisher:CRC Press
Language:english
File Size:3.32 MB
Format:pdf
ISBNS:9780849387265, 9781845691592, 0849387264, 1845691598
Categories: Ebooks

Product desciption

(Ebook) Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition) by R. A. Lawrie, David Ledward ISBN 9780849387265, 9781845691592, 0849387264, 1845691598

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, the seventh edition provides a clear guide that 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 that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry.
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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