Meat science, (The Commonwealth and international library. Food science and technology)
Author(s)
Lawrie, R. A
Lawrie, R. A
Factors Influencing The Growth And Development Of Meat Animals. The Structure And Growth Of Muscle. Chemical And Biochemical Constitution Of Muscle. Conversion Of Muscle To Meat. The Spoilage Of Meat By Infection Organisms. The Storage And Preservation Of Meat. Temperature Control. The Storage And Preservation Of Meat. Moisture Control. The Storage And Preservation Of Meat. Directe Microbial Inhibition. The Eating Quality Of Meat. Meat And Human Nutrition.
| Name in long format: | Meat science, (The Commonwealth and international library. Food science and technology) |
|---|---|
| ISBN-10: | 0080171338 |
| ISBN-13: | 9780080171333 |
| Book pages: | 419 |
| Book language: | en |
| Edition: | 2nd |
| Binding: | Hardcover |
| Publisher: | Pergamon Press |
