Lawrie's Meat Science |
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| As told to:
| Ledward, D. A. |
| ISBN: | 978-0-8493-8726-5 |
| Publication Date: | Dec 2006 |
| Publisher: | CRC Press LLC
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| Book Format: | Hardback |
| List Price: | USD $116.95 |
Book Description:
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Lawrie's Meat Sciencehas 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...
More DescriptionLawrie's Meat Sciencehas 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.