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...

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Bibliographic Details

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