Lawries Meat Science by R A Lawrie
Lawrie's 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. The seventh edition includes details of significant advances in meat science which have taken place in recent years.
"…it is a must read for university undergraduate and post-graduate meat/food science students and for meat and food scientists" --Meat Science "A tremendous bibliography (approx. 2,500 references!), and very detailed subject index complete and increase the value of this extraordinary book." --Acta Alimentaria "It should be at hand to everyone dealing with meat technology, or research, respectively." --Journal of Food and Nutrition Research
Ralston A. Lawrie was one of the world’s leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science. David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.
| SKU | Unavailable |
| ISBN 13 | 9781845691592 |
| ISBN 10 | 1845691598 |
| Title | Lawries Meat Science |
| Author | R A Lawrie |
| Series | Woodhead Publishing Series In Food Science Technology And Nutrition |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Elsevier Science & Technology |
| Year published | 2006-09-25 |
| Number of pages | 464 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |