Lawrie's Meat Science
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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.
Format:Paperback
Language:English
ISBN:1845691598
ISBN13:9781845691592
Release Date:October 2006
Publisher:Woodhead Publishing
Length:464 Pages
Weight:1.75 lbs.
Dimensions:0.8" x 6.8" x 9.5"
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