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Language: en
Pages: 88
Pages: 88
Type: BOOK - Published: 2018-10-10 - Publisher: BoD – Books on Demand
Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of
Language: en
Pages: 732
Pages: 732
Type: BOOK - Published: 2017-04-29 - Publisher: Woodhead Publishing
Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry,
Language: en
Pages: 461
Pages: 461
Type: BOOK - Published: 2014-01-23 - Publisher: Woodhead Publishing
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 im
Language: en
Pages: 671
Pages: 671
Type: BOOK - Published: 2006-09-29 - Publisher: Elsevier
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over
Language: en
Pages: 242
Pages: 242
Type: BOOK - Published: 2010 - Publisher: CABI
Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quali