Lawrie's meat science /

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 contro...

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Bibliographic Details
Main Author:	Lawrie, R. A. (Ralston Andrew)
Corporate Author:	Knovel (Firm)
Other Authors:	Ledward, David
Format:	eBook
Language:	English
Published:	Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead Pub., [2006]
Edition:	7th ed.
Series:	Woodhead Publishing series in food science and technology.
Subjects:	Meat. Viande. Carne. TECHNOLOGY & ENGINEERING > Food Science. COOKING > General. Carnes e derivados. Electronic books.
Online Access:	Connect to the full text of this electronic book