Lawrie's meat science /

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (t...

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Bibliographic Details

Main Author:	Lawrie, R. A. (Ralston Andrew)
Corporate Author:	Knovel (Firm)
Format:	eBook
Language:	English
Published:	Cambridge : Woodhead, 1998.
Edition:	6th ed.
Series:	Woodhead Publishing series in food science and technology.
Subjects:	Meat. Meat > Preservation. Electronic books.
Online Access:	Connect to the full text of this electronic book