rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Lawrie's meat science
  title info:
    title: Meat science
  name:
    name part: Lawrie, R. A. (Ralston Andrew)
    role:
      role term: creator
  name:
    name part: Ledward, David.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: flu
    date issued: 2006
    copyright date: 2006
    edition: Seventh edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xviii, 442 pages) : illustrations
  abstract: "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."
  note: R.A. Lawrie in collaboration with D.A. Ledward.
  note: Previous edition: published as Meat science. Oxford : Pergamon, 1991.
  note: Includes bibliographical references (pages 371-415) and index.
  subject:
    topic: Meat
  subject:
    topic: Meat
  subject:
    topic: Viande
  subject:
    topic: Carne
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: COOKING
    topic: General
  subject:
    topic: Meat
  subject:
    topic: Carnes e derivados
  subject:
    topic: General Science
  classification: TX373 .L42 2006eb
  classification: 641.36
  related item:
    title info:
      title: Meat science
    name:
      name part: Lawrie, R. A. (Ralston Andrew).
  related item:
    title info:
      title: Lawrie's meat science
    name:
      name part: Lawrie, R.A. (Ralston Andrew).
    origin info:
      publisher: Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., ©2006
      edition: 7th ed.
    identifier: (OCoLC)72777694
  related item:
    title info:
      title: Woodhead Publishing series in food science and technology
  identifier: 9781615831128
  identifier: 1615831126
  identifier: 184569161X
  identifier: 9781845691615
  identifier: 1845691598
  identifier: 9781845691592
  identifier: 0849387264
  identifier: 9780849387265
  identifier: Knovel Corporation
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: KNOVL
    record creation date: 091214
    record change date: 20260326163525.3
    record identifier: in00005739078
    language of cataloging:
      language term: eng