Lawrie's meat science:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Duxford
Woodhead Publishing Ltd.
[c2017]
|
| Ausgabe: | eigth edition |
| Schriftenreihe: | Woodhead Publishing series in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | FFW01 |
| 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 (730 Seiten) |
| ISBN: | 9780081006498 9780081006979 |
Internformat
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| 500 | |a Includes bibliographical references (p. [371]-415) and index | ||
| 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_ | 1804179416291475456 |
|---|---|
| any_adam_object | |
| author | Lawrie, R. A. |
| author_facet | Lawrie, R. A. |
| author_role | aut |
| author_sort | Lawrie, R. A. |
| author_variant | r a l ra ral |
| building | Verbundindex |
| bvnumber | BV045490876 |
| collection | ZDB-33-ESD ZDB-30-PQE ebook |
| ctrlnum | (OCoLC)1089705684 (DE-599)BVBBV045490876 |
| 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 | eigth edition |
| format | Electronic eBook |
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| id | DE-604.BV045490876 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:19:31Z |
| institution | BVB |
| isbn | 9780081006498 9780081006979 |
| language | English |
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| spelling | Lawrie, R. A. Verfasser aut Lawrie's meat science R.A. Lawrie, edited by Fidel Toldrá Meat science eigth edition Duxford Woodhead Publishing Ltd. [c2017] 1 Online-Ressource (730 Seiten) 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 Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischer (DE-588)4017473-6 gnd rswk-swf Biochemie (DE-588)4006777-4 gnd rswk-swf Fleischqualität (DE-588)4136636-0 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Fleisch (DE-588)4017469-4 gnd rswk-swf Pneumatische Förderanlage (DE-588)4174938-8 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 Pneumatische Förderanlage (DE-588)4174938-8 s DE-604 Toldrá, Fidel 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 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. Lawrie's meat science Viande Carne bidex Carnes e derivados larpcal TECHNOLOGY & ENGINEERING / Food Science bisacsh COOKING / General bisacsh Meat fast Meat Fleischverarbeitung (DE-588)4017497-9 gnd Fleischer (DE-588)4017473-6 gnd Biochemie (DE-588)4006777-4 gnd Fleischqualität (DE-588)4136636-0 gnd Ernährung (DE-588)4015332-0 gnd Fleisch (DE-588)4017469-4 gnd Pneumatische Förderanlage (DE-588)4174938-8 gnd |
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| 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, edited by Fidel Toldrá |
| title_fullStr | Lawrie's meat science R.A. Lawrie, edited by Fidel Toldrá |
| title_full_unstemmed | Lawrie's meat science R.A. Lawrie, edited by Fidel Toldrá |
| 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 Fleischverarbeitung (DE-588)4017497-9 gnd Fleischer (DE-588)4017473-6 gnd Biochemie (DE-588)4006777-4 gnd Fleischqualität (DE-588)4136636-0 gnd Ernährung (DE-588)4015332-0 gnd Fleisch (DE-588)4017469-4 gnd Pneumatische Förderanlage (DE-588)4174938-8 gnd |
| topic_facet | Viande Carne Carnes e derivados TECHNOLOGY & ENGINEERING / Food Science COOKING / General Meat Fleischverarbeitung Fleischer Biochemie Fleischqualität Ernährung Fleisch Pneumatische Förderanlage Fachkunde |
| work_keys_str_mv | AT lawriera lawriesmeatscience AT toldrafidel lawriesmeatscience AT lawriera meatscience AT toldrafidel meatscience |