Lawrie's meat science /:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Duxford, United Kingdom :
Woodhead Publishing is an imprint of Elsevier,
2017.
|
| Ausgabe: | Eighth edition. |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition.
|
| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Beschreibung: | 1 online resource (xvi, 713 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780081006979 0081006977 |
Internformat
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| 246 | 3 | |a Meat science | |
| 250 | |a Eighth edition. | ||
| 264 | 1 | |a Duxford, United Kingdom : |b Woodhead Publishing is an imprint of Elsevier, |c 2017. | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource (xvi, 713 pages) : |b illustrations | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction / Jeffrey W. Savell -- Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee -- The structure and growth of muscle / Peter P. Purslow -- Chemical and biochemical constitution of muscle / Clemente López-Bote -- The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard -- Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès -- The storage and preservation of meat: I-thermal technologies / Youling L. Xiong -- The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng -- The storage and preservation of meat: III-meat processing / Fidel Toldrá -- Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin -- The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman -- The eating quality of meat: II-tenderness / David L. Hopkins -- The eating quality of meat: III-flavor / Mónica Flores -- The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner -- The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller -- Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot -- Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas -- Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis -- Meat authenticity and traceability / Luca Fontanesi -- Meat composition and nutritional value / Jeffrey D. Wood -- Meat and health / Kerri B. Gehring -- Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá. | |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Meat. |0 http://id.loc.gov/authorities/subjects/sh85082715 | |
| 650 | 2 | |a Meat |0 https://id.nlm.nih.gov/mesh/D008460 | |
| 650 | 6 | |a Viande. | |
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| 650 | 7 | |a Meat |2 fast | |
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| author_facet | Toldrá, Fidel |
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| callnumber-raw | TX371 |
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| contents | Introduction / Jeffrey W. Savell -- Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee -- The structure and growth of muscle / Peter P. Purslow -- Chemical and biochemical constitution of muscle / Clemente López-Bote -- The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard -- Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès -- The storage and preservation of meat: I-thermal technologies / Youling L. Xiong -- The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng -- The storage and preservation of meat: III-meat processing / Fidel Toldrá -- Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin -- The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman -- The eating quality of meat: II-tenderness / David L. Hopkins -- The eating quality of meat: III-flavor / Mónica Flores -- The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner -- The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller -- Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot -- Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas -- Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis -- Meat authenticity and traceability / Luca Fontanesi -- Meat composition and nutritional value / Jeffrey D. Wood -- Meat and health / Kerri B. Gehring -- Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá. |
| ctrlnum | (OCoLC)985364173 |
| dewey-full | 641.3/6 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3/6 |
| dewey-search | 641.3/6 |
| dewey-sort | 3641.3 16 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Eighth edition. |
| format | Electronic eBook |
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| genre | Electronic book. |
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| id | ZDB-4-EBA-ocn985364173 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:27:49Z |
| institution | BVB |
| isbn | 9780081006979 0081006977 |
| language | English |
| lccn | 2017936519 |
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| publisher | Woodhead Publishing is an imprint of Elsevier, |
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| series | Woodhead Publishing in food science, technology, and nutrition. |
| series2 | Woodhead Publishing series in food science, technology and nutrition |
| spelling | Lawrie's meat science / edited by Fidel Toldrá. Meat science Eighth edition. Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, 2017. ©2017 1 online resource (xvi, 713 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Woodhead Publishing series in food science, technology and nutrition Includes bibliographical references and index. Introduction / Jeffrey W. Savell -- Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee -- The structure and growth of muscle / Peter P. Purslow -- Chemical and biochemical constitution of muscle / Clemente López-Bote -- The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard -- Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès -- The storage and preservation of meat: I-thermal technologies / Youling L. Xiong -- The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng -- The storage and preservation of meat: III-meat processing / Fidel Toldrá -- Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin -- The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman -- The eating quality of meat: II-tenderness / David L. Hopkins -- The eating quality of meat: III-flavor / Mónica Flores -- The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner -- The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller -- Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot -- Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas -- Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis -- Meat authenticity and traceability / Luca Fontanesi -- Meat composition and nutritional value / Jeffrey D. Wood -- Meat and health / Kerri B. Gehring -- Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá. Print version record. Meat. http://id.loc.gov/authorities/subjects/sh85082715 Meat https://id.nlm.nih.gov/mesh/D008460 Viande. COOKING General. bisacsh Meat fast Electronic book. Toldrá, Fidel, editor. http://id.loc.gov/authorities/names/no2002102173 Print version: Lawrie, R.A. (Ralston Andrew). Lawrie's meat science. Eighth edition. Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, [2017] 9780081006948 (DLC) 2017936519 (OCoLC)960845171 Woodhead Publishing in food science, technology, and nutrition. http://id.loc.gov/authorities/names/no2006063295 FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9780081006948 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1169375 Volltext |
| spellingShingle | Lawrie's meat science / Woodhead Publishing in food science, technology, and nutrition. Introduction / Jeffrey W. Savell -- Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee -- The structure and growth of muscle / Peter P. Purslow -- Chemical and biochemical constitution of muscle / Clemente López-Bote -- The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard -- Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès -- The storage and preservation of meat: I-thermal technologies / Youling L. Xiong -- The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng -- The storage and preservation of meat: III-meat processing / Fidel Toldrá -- Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin -- The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman -- The eating quality of meat: II-tenderness / David L. Hopkins -- The eating quality of meat: III-flavor / Mónica Flores -- The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner -- The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller -- Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot -- Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas -- Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis -- Meat authenticity and traceability / Luca Fontanesi -- Meat composition and nutritional value / Jeffrey D. Wood -- Meat and health / Kerri B. Gehring -- Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá. Meat. http://id.loc.gov/authorities/subjects/sh85082715 Meat https://id.nlm.nih.gov/mesh/D008460 Viande. COOKING General. bisacsh Meat fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85082715 https://id.nlm.nih.gov/mesh/D008460 |
| 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 / edited by Fidel Toldrá. |
| title_fullStr | Lawrie's meat science / edited by Fidel Toldrá. |
| title_full_unstemmed | Lawrie's meat science / edited by Fidel Toldrá. |
| title_short | Lawrie's meat science / |
| title_sort | lawrie s meat science |
| topic | Meat. http://id.loc.gov/authorities/subjects/sh85082715 Meat https://id.nlm.nih.gov/mesh/D008460 Viande. COOKING General. bisacsh Meat fast |
| topic_facet | Meat. Meat Viande. COOKING General. Electronic book. |
| url | https://www.sciencedirect.com/science/book/9780081006948 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1169375 |
| work_keys_str_mv | AT toldrafidel lawriesmeatscience AT toldrafidel meatscience |