Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
Dezember 2006
Verlag
BertramsSeitenzahl
442
Maße (L/B/H)
24.3/17.2/2.6 cm
Gewicht
821 g
Sprache
Englisch
ISBN
978-0-8493-8726-5
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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