Lawrie's meat science:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.
2006
Boca Raton, Fla. [u.a.] CRC Press |
| Ausgabe: | 7. ed. |
| Schriftenreihe: | Woodhead Publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Beschreibung: | Literaturverz. S. [371] - 415 |
| Beschreibung: | XVIII, 442 S. Ill., graph. Darst. |
| ISBN: | 9781845691592 1845691598 9781845691615 184569161X 9780849387265 0849387264 |
Internformat
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| 100 | 1 | |a Lawrie, Ralston A. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Lawrie's meat science |c by R. A. Lawrie in collaboration with D. A. Ledward |
| 246 | 1 | 3 | |a Meat science |
| 250 | |a 7. ed. | ||
| 264 | 1 | |a Cambridge |b Woodhead Publ. |c 2006 | |
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press | |
| 300 | |a XVIII, 442 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science, technology and nutrition | |
| 500 | |a Literaturverz. S. [371] - 415 | ||
| 650 | 4 | |a Aroma, smag | |
| 650 | 4 | |a Deterioration | |
| 650 | 4 | |a Flavour | |
| 650 | 4 | |a Forringelse, fordærvelse | |
| 650 | 4 | |a Growth | |
| 650 | 4 | |a Konservering | |
| 650 | 4 | |a Kvalitet | |
| 650 | 4 | |a Kød | |
| 650 | 4 | |a Kødhygiejne | |
| 650 | 4 | |a Kødproducerende dyr | |
| 650 | 4 | |a Kødproduktion | |
| 650 | 4 | |a Lagring | |
| 650 | 4 | |a Lærebog | |
| 650 | 4 | |a Meat | |
| 650 | 4 | |a Meat animals | |
| 650 | 4 | |a Meat hygiene | |
| 650 | 4 | |a Meat production | |
| 650 | 4 | |a Muscles | |
| 650 | 4 | |a Muskler | |
| 650 | 4 | |a Mørhed | |
| 650 | 4 | |a Postmortem changes | |
| 650 | 4 | |a Postmortem forandringer | |
| 650 | 4 | |a Preservation | |
| 650 | 4 | |a Quality | |
| 650 | 4 | |a Storage | |
| 650 | 4 | |a Structure | |
| 650 | 4 | |a Struktur | |
| 650 | 4 | |a Tekstur | |
| 650 | 4 | |a Tenderness | |
| 650 | 4 | |a Textbook | |
| 650 | 4 | |a Texture | |
| 650 | 4 | |a Vækst | |
| 650 | 0 | 7 | |a Ernährung |0 (DE-588)4015332-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Fleischverarbeitung |0 (DE-588)4017497-9 |2 gnd |9 rswk-swf |
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| 650 | 0 | 7 | |a Fleischer |0 (DE-588)4017473-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Fleischqualität |0 (DE-588)4136636-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Fleisch |0 (DE-588)4017469-4 |2 gnd |9 rswk-swf |
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| 689 | 2 | 1 | |a Ernährung |0 (DE-588)4015332-0 |D s |
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| 689 | 3 | 0 | |a Fleischqualität |0 (DE-588)4136636-0 |D s |
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| 689 | 4 | 0 | |a Fleischer |0 (DE-588)4017473-6 |D s |
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| 700 | 1 | |a Ledward, David |e Sonstige |4 oth | |
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| 883 | 1 | |8 2\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804136293793267712 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Lawrie, Ralston A. |
| author_facet | Lawrie, Ralston A. |
| author_role | aut |
| author_sort | Lawrie, Ralston A. |
| author_variant | r a l ra ral |
| building | Verbundindex |
| bvnumber | BV022283900 |
| classification_tum | CHE 527f OEK 100f LEB 230f |
| ctrlnum | (OCoLC)476668210 (DE-599)BVBBV022283900 |
| discipline | Chemie Lebensmitteltechnologie Ökotrophologie |
| discipline_str_mv | Chemie Lebensmitteltechnologie Ökotrophologie |
| edition | 7. ed. |
| format | Book |
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| genre | 1\p (DE-588)4153488-8 Fachkunde gnd-content |
| genre_facet | Fachkunde |
| id | DE-604.BV022283900 |
| illustrated | Illustrated |
| index_date | 2024-07-02T16:50:15Z |
| indexdate | 2024-07-09T20:54:06Z |
| institution | BVB |
| isbn | 9781845691592 1845691598 9781845691615 184569161X 9780849387265 0849387264 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015494161 |
| oclc_num | 476668210 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XVIII, 442 S. Ill., graph. Darst. |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Woodhead Publ. CRC Press |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology and nutrition |
| spelling | Lawrie, Ralston A. Verfasser aut Lawrie's meat science by R. A. Lawrie in collaboration with D. A. Ledward Meat science 7. ed. Cambridge Woodhead Publ. 2006 Boca Raton, Fla. [u.a.] CRC Press XVIII, 442 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science, technology and nutrition Literaturverz. S. [371] - 415 Aroma, smag Deterioration Flavour Forringelse, fordærvelse Growth Konservering Kvalitet Kød Kødhygiejne Kødproducerende dyr Kødproduktion Lagring Lærebog Meat Meat animals Meat hygiene Meat production Muscles Muskler Mørhed Postmortem changes Postmortem forandringer Preservation Quality Storage Structure Struktur Tekstur Tenderness Textbook Texture Vækst Ernährung (DE-588)4015332-0 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Fleischer (DE-588)4017473-6 gnd rswk-swf Fleischqualität (DE-588)4136636-0 gnd rswk-swf Fleisch (DE-588)4017469-4 gnd rswk-swf 1\p (DE-588)4153488-8 Fachkunde gnd-content Fleisch (DE-588)4017469-4 s Biochemie (DE-588)4006777-4 s DE-604 Fleischverarbeitung (DE-588)4017497-9 s Ernährung (DE-588)4015332-0 s Fleischqualität (DE-588)4136636-0 s Fleischer (DE-588)4017473-6 s 2\p DE-604 Ledward, David Sonstige oth 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Lawrie, Ralston A. Lawrie's meat science Aroma, smag Deterioration Flavour Forringelse, fordærvelse Growth Konservering Kvalitet Kød Kødhygiejne Kødproducerende dyr Kødproduktion Lagring Lærebog Meat Meat animals Meat hygiene Meat production Muscles Muskler Mørhed Postmortem changes Postmortem forandringer Preservation Quality Storage Structure Struktur Tekstur Tenderness Textbook Texture Vækst Ernährung (DE-588)4015332-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Biochemie (DE-588)4006777-4 gnd Fleischer (DE-588)4017473-6 gnd Fleischqualität (DE-588)4136636-0 gnd Fleisch (DE-588)4017469-4 gnd |
| subject_GND | (DE-588)4015332-0 (DE-588)4017497-9 (DE-588)4006777-4 (DE-588)4017473-6 (DE-588)4136636-0 (DE-588)4017469-4 (DE-588)4153488-8 |
| title | Lawrie's meat science |
| title_alt | Meat science |
| title_auth | Lawrie's meat science |
| title_exact_search | Lawrie's meat science |
| title_exact_search_txtP | Lawrie's meat science |
| title_full | Lawrie's meat science by R. A. Lawrie in collaboration with D. A. Ledward |
| title_fullStr | Lawrie's meat science by R. A. Lawrie in collaboration with D. A. Ledward |
| title_full_unstemmed | Lawrie's meat science by R. A. Lawrie in collaboration with D. A. Ledward |
| title_short | Lawrie's meat science |
| title_sort | lawrie s meat science |
| topic | Aroma, smag Deterioration Flavour Forringelse, fordærvelse Growth Konservering Kvalitet Kød Kødhygiejne Kødproducerende dyr Kødproduktion Lagring Lærebog Meat Meat animals Meat hygiene Meat production Muscles Muskler Mørhed Postmortem changes Postmortem forandringer Preservation Quality Storage Structure Struktur Tekstur Tenderness Textbook Texture Vækst Ernährung (DE-588)4015332-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Biochemie (DE-588)4006777-4 gnd Fleischer (DE-588)4017473-6 gnd Fleischqualität (DE-588)4136636-0 gnd Fleisch (DE-588)4017469-4 gnd |
| topic_facet | Aroma, smag Deterioration Flavour Forringelse, fordærvelse Growth Konservering Kvalitet Kød Kødhygiejne Kødproducerende dyr Kødproduktion Lagring Lærebog Meat Meat animals Meat hygiene Meat production Muscles Muskler Mørhed Postmortem changes Postmortem forandringer Preservation Quality Storage Structure Struktur Tekstur Tenderness Textbook Texture Vækst Ernährung Fleischverarbeitung Biochemie Fleischer Fleischqualität Fleisch Fachkunde |
| work_keys_str_mv | AT lawrieralstona lawriesmeatscience AT ledwarddavid lawriesmeatscience AT lawrieralstona meatscience AT ledwarddavid meatscience |