Lawrie's meat science:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL
CRC Press
c2006
|
| Ausgabe: | 7th ed |
| Schriftenreihe: | Woodhead Publishing series in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Previous ed.: published as Meat science. Oxford : Pergamon, 1991 Includes bibliographical references (p. [371]-415) and index 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 controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, 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. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industryDiscusses the importance of biochemistry in production, storage and processing of meatIncludes significant advances in meat and meat biochemistry |
| Beschreibung: | 1 Online-Ressource (xviii, 442 p.) |
| ISBN: | 9781615831128 1615831126 184569161X 9781845691615 1845691598 9781845691592 0849387264 9780849387265 |
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| 250 | |a 7th ed | ||
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| 500 | |a 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 controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, 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. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industryDiscusses the importance of biochemistry in production, storage and processing of meatIncludes significant advances in meat and meat biochemistry | ||
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Datensatz im Suchindex
| _version_ | 1804152905462185984 |
|---|---|
| any_adam_object | |
| author | Lawrie, R. A., (Ralston Andrew) |
| author_facet | Lawrie, R. A., (Ralston Andrew) |
| author_role | aut |
| author_sort | Lawrie, R. A., (Ralston Andrew) |
| author_variant | r a r a l rara raral |
| building | Verbundindex |
| bvnumber | BV042313415 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)488600342 (DE-599)BVBBV042313415 |
| dewey-full | 641.36 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.36 |
| dewey-search | 641.36 |
| dewey-sort | 3641.36 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 7th ed |
| format | Electronic eBook |
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| id | DE-604.BV042313415 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781615831128 1615831126 184569161X 9781845691615 1845691598 9781845691592 0849387264 9780849387265 |
| language | English |
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| physical | 1 Online-Ressource (xviii, 442 p.) |
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| series2 | Woodhead Publishing series in food science and technology |
| spelling | Lawrie, R. A., (Ralston Andrew) Verfasser aut Lawrie's meat science R.A. Lawrie in collaboration with D.A. Ledward Meat science 7th ed Boca Raton, FL CRC Press c2006 1 Online-Ressource (xviii, 442 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing series in food science and technology Previous ed.: published as Meat science. Oxford : Pergamon, 1991 Includes bibliographical references (p. [371]-415) and index 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 controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, 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. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industryDiscusses the importance of biochemistry in production, storage and processing of meatIncludes significant advances in meat and meat biochemistry Viande Carne bidex Carnes e derivados larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh COOKING / General bisacsh Meat fast Meat Fleischer (DE-588)4017473-6 gnd rswk-swf Fleischqualität (DE-588)4136636-0 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 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 2\p DE-604 Ernährung (DE-588)4015332-0 s 3\p DE-604 Fleischer (DE-588)4017473-6 s 4\p DE-604 Fleischverarbeitung (DE-588)4017497-9 s 5\p DE-604 Fleischqualität (DE-588)4136636-0 s 6\p DE-604 Ledward, David Sonstige oth Lawrie, R. A. Sonstige oth http://www.sciencedirect.com/science/book/9781845691592 Verlag Volltext 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 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 5\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 6\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Lawrie, R. A., (Ralston Andrew) Lawrie's meat science Viande Carne bidex Carnes e derivados larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh COOKING / General bisacsh Meat fast Meat Fleischer (DE-588)4017473-6 gnd Fleischqualität (DE-588)4136636-0 gnd Biochemie (DE-588)4006777-4 gnd Ernährung (DE-588)4015332-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleisch (DE-588)4017469-4 gnd |
| subject_GND | (DE-588)4017473-6 (DE-588)4136636-0 (DE-588)4006777-4 (DE-588)4015332-0 (DE-588)4017497-9 (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_full | Lawrie's meat science R.A. Lawrie in collaboration with D.A. Ledward |
| title_fullStr | Lawrie's meat science R.A. Lawrie in collaboration with D.A. Ledward |
| title_full_unstemmed | Lawrie's meat science R.A. Lawrie in collaboration with D.A. Ledward |
| title_short | Lawrie's meat science |
| title_sort | lawrie s meat science |
| topic | Viande Carne bidex Carnes e derivados larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh COOKING / General bisacsh Meat fast Meat Fleischer (DE-588)4017473-6 gnd Fleischqualität (DE-588)4136636-0 gnd Biochemie (DE-588)4006777-4 gnd Ernährung (DE-588)4015332-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd Fleisch (DE-588)4017469-4 gnd |
| topic_facet | Viande Carne Carnes e derivados TECHNOLOGY & ENGINEERING / Food Science COOKING / General Meat Fleischer Fleischqualität Biochemie Ernährung Fleischverarbeitung Fleisch Fachkunde |
| url | http://www.sciencedirect.com/science/book/9781845691592 |
| work_keys_str_mv | AT lawrieraralstonandrew lawriesmeatscience AT ledwarddavid lawriesmeatscience AT lawriera lawriesmeatscience AT lawrieraralstonandrew meatscience AT ledwarddavid meatscience AT lawriera meatscience |