| Description |
1 online resource (xviii, 442 pages) : illustrations. |
| Series |
Woodhead Publishing series in food science and technology.
|
| Notes |
Previous edition: published as Meat science. Oxford : Pergamon, 1991. |
|
Includes bibliographical references (pages 371-415) and index. |
| Access |
Access restricted to Toronto Metropolitan University students, faculty and staff. |
| File Type |
Text in PDF file format. |
| Notes |
System requirements: Adobe Acrobat Reader. |
|
Print version record. |
| Summary |
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, Lawrie's meat science, written by Lawrie in collaboration with Ledward, 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, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industryDiscusses the importance of biochemistry in production, storage and processing of meatIncludes significant advances in meat and meat biochemistry. |
| Notes |
Knovel Library ACADEMIC - Food Science |
| Subject |
Meat.
|
| Alternate Author |
Ledward, David.
|
|
Lawrie, R. A. (Ralston Andrew).
Meat science.
|
| Variant Title |
Meat science |
| ISBN |
9781615831128 |
|
1615831126 |
|
184569161X |
|
9781845691615 |
|
1845691598 |
|
9781845691592 |
|
0849387264 |
|
9780849387265 |
| Call Number |
TX373 .L42 2006eb |
|
