Lawrie's Meat Science, Sixth Edition

Type

Book

Authors

R. A. Lawrie

ISBN 10

1855733951

ISBN 13

9781855733954

Tags

Cookbooks, Food & Wine, Industrial, Manufacturing & Operational Systems, Food Science, Science & Mathematics

Description

This highly regarded book remains 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, 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. This new edition incorporates significant advances in meat science during the past ten years. - from Amzon

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