دانلود کتاب Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)

Name: Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
Availability: InStock
Author: R. A. Lawrie
ISBN: 9780849387265, 9781845691592, 0849387264, 18456915

by R. A. Lawrie

عنوان فارسی: علم گوشت LAWRIE است، چاپ هفتم (Woodhead انتشار در علوم و صنایع غذایی، فناوری و تغذیه)
ناشر: CRC Press
سال: 2006
ویرایش: 7
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 461-461
شابک: 9780849387265, 9781845691592, 0849387264, 18456915
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 3.00 مگابایت

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جزییات کتاب

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.

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