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Lawrie's Meat Science, Sixth Edition
Martyn Brown
出版
Taylor & Francis
, 1998-07-01
主題
Technology & Engineering / Food Science / General
ISBN
1855733951
9781855733954
URL
http://books.google.com.hk/books?id=x27wzAEACAAJ&hl=&source=gbs_api
註釋
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.