Lawrie's meat science,7ed.
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : R A Lawrie; D A Ledward
- ناشر : Cambridge : Woodhead Publishing, cop.
- چاپ و سال / کشور: 2006
- شابک / ISBN : 9781845691592
Description
Factors influencing the growth and development of meat animals; Structure and growth of muscle; Chemical and biochemical constitution of muscle; Conversion of muscle to meat; Spoilage of meat by infecting organisms; Storage and preservation of meat - Temperature control; Storage and preservation of meat - Moisture control; Storage and preservation of meat - Direct microbial; Eating quality of meat; Meat and human nutrition; Prefabricated meat.
Lawrie's meat science 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.
