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Lawrie’s meat science Woodhead Publishing Series in Food Science Technology and Nutrition 7th Edition by Lawrie, David Ledward 978-1845691615

SKU: BELL-2228962

$ 31.00 ~~$ 45.00~~ (-31%)

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Lawrie’s meat science Woodhead Publishing Series in Food Science Technology and Nutrition 7th Edition by Lawrie, David Ledward 978-1845691615 instant download after payment.

Publisher: Woodhead Publishing

File Extension: PDF

File size: 4.99 MB

Pages: 461

Author: R. A. Lawrie

ISBN: 9781845691615

Language: English

Year: 2014

Product desciption

Lawrie’s meat science Woodhead Publishing Series in Food Science Technology and Nutrition 7th Edition by Lawrie, David Ledward 978-1845691615 by R. A. Lawrie 9781845691615 instant download after payment.

Lawrie’s meat science Woodhead Publishing Series in Food Science Technology and Nutrition 7th Edition by Lawrie, David Ledward - Ebook PDF Instant Download/Delivery: 978-1845691615

Full download Lawrie’s meat science Woodhead Publishing Series in Food Science Technology and Nutrition 7th Edition after payment

Product details:

ISBN 13: 978-1845691615

Author: 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, 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 industry
- Discusses the importance of biochemistry in production, storage and processing of meat
- Includes significant advances in meat and meat biochemistry