登入選單

返回Google圖書搜尋

Meat Science, Fifth Edition

Ralston Andrew Lawrie

出版	Taylor & Francis, 1991
主題	Cooking / GeneralTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Food Types
ISBN	00804082579780080408255
URL	http://books.google.com.hk/books?id=6OyC74PSHdcC&hl=&source=gbs_api

註釋

A textbook for students of food science and technology and nutrition, or people in those fields just beginning to deal with meat. Among the topics are the growth of muscle by animals and its conversion to meat by people, spoilage, storage and preservation, quality, and nutrition. The fifth edition (first in 1966, latest in 1985) discusses new information from biochemistry and biophysics, new sources of meat, and increasing muscle growth without the use of hormones. Annotation copyrighted by Book News, Inc., Portland, OR