Lawrie's meat science / R.A. Lawrie in collaboration with D.A. 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...
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| Online Access: |
Full Text (via ScienceDirect) |
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| Main Author: | |
| Other Authors: | |
| Other title: | Meat science. |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead Publishing,
[2006]
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| Edition: | Seventh edition. |
| Series: | Woodhead Publishing series in food science and technology.
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| Subjects: |
Internet
Full Text (via ScienceDirect)Online
| Call Number: |
TX373 .L42 2006eb
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| TX373 .L42 2006eb | Available |