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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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead,
1998.
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| Edition: | 6th ed. |
| Series: | Woodhead Publishing series in food science and technology.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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 (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat. |
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| Item Description: | Previous edition published as: Meat science. Oxford : Pergamon, 1991. Electronic resource. |
| Physical Description: | 1 online resource (xvii, 336 pages) : illustrations. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1591241170 9781591241171 1855733951 9781855733954 |