An edition of Lawrie's meat science
(2006)
Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
7 edition
by D. A. Ledward
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Previews available in: English
Subjects
Fleischqualita t., Erna hrung, Tekstur, Deterioration, Storage, Texture, Konservering, M©ırhed, Preservation, Biochemie, Postmortem forandringer, Muskler, Muscles, Meat production, K©ıdhygiejne, Aroma, smag, Structure, Lagring, Flavour, Meat, L©Œrebog, Postmortem changes, Fleischverarbeitung, Meat hygiene, Tenderness, Meat animals, K©ıd, Fleisch, K©ıdproduktion, Kvalitet, Struktur, Textbook, Forringelse, ford©Œrvelse, Growth, K©ıdproducerende dyr, Quality, V©Œkst, Meat industry and trade, Viande, Carne, TECHNOLOGY & ENGINEERING, Food Science, COOKING, General, Carnes e derivados| Edition | Availability |
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Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
December 5, 2006, CRC
Paperback
in English
- 7 edition
0849387264 9780849387265
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Book Details
First Sentence
"Meat is defined as the flesh of animals used as food."
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History
- Created April 29, 2008
- 9 revisions
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| January 29, 2022 | Edited by ImportBot | import existing book |
| September 16, 2021 | Edited by ImportBot | import existing book |
| July 28, 2014 | Edited by ImportBot | import new book |
| April 6, 2014 | Edited by ImportBot | Added IA ID. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |