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Thread: Lawrie's meat science, Seventh Edition

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    Default Lawrie's meat science, Seventh Edition

    Lawrie's Meat Science, Seventh Edition
    Lawrie R.A., Ledward D.



    Pages:
    442
    Publisher: --
    Edition:
    7th., 2006
    Language:
    English
    ISBN:
    978-0849387264

    Description


    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 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 the last eight years, especially in areas of eating quality of meat and meat biochemistry.
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    Default Re: Lawrie's meat science, Seventh Edition

    Lawrie's Meat Science
    7th. Edition, 2006
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    Default Re: Lawrie's meat science, Seventh Edition

    Lawrie's Meat Science
    7th. edition, 2006





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