Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
R. A. Lawrie, David Ledward
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, the seventh edition provides a clear guide that 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 that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry.
Thể loại:
Năm:
2006
In lần thứ:
7
Nhà xuát bản:
CRC Press
Ngôn ngữ:
english
Trang:
461
ISBN 10:
1845691598
ISBN 13:
9781845691592
File:
PDF, 3.32 MB
IPFS:
,
english, 2006
Amazon 
Barnes & Noble 
Bookshop.org
Bạn có muốn thêm cừa hàng sách? Xin liên lạc theo support@z-lib.do
Chuyển đổi tập tin
Các kết quả tìm kiếm tiếp theo
Các lợi ích khác 
Từ khóa thường sử dụng nhất
Các mục liên quan
