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 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 sc…
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Produktdetails
Weitere Autoren: Ledward, David
- ISBN: 978-1-84569-161-5
- EAN: 9781845691615
- Produktnummer: 35981850
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 464 S.
- Plattform: EPUB
- Auflage: 7. Auflage
Über den Autor
Ralston A. Lawrie was one of the world's leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.
4 weitere Werke von R. A. Lawrie:
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