MARC record from Internet Archive

LEADER: 05245cam 2200925Ii 4500
001 ocn488600342
003 OCoLC
005 20220121194132.0
008 091214t20062006flua ob 001 0 eng d
006 m o d
007 cr cn|||||||||
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019 $a77539153$a123978934$a730404354$a779923430$a1087426572$a1110416606
020 $a9781615831128$q(electronic bk.)
020 $a1615831126$q(electronic bk.)
020 $a184569161X$q(electronic bk.)
020 $a9781845691615$q(electronic bk.)
020 $a1845691598$q(electronic bk.)
020 $a9781845691592$q(electronic bk.)
020 $z0849387264
020 $z9780849387265
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082 04 $a641.36$222
100 1 $aLawrie, R. A.$q(Ralston Andrew)
245 10 $aLawrie's meat science /$cR.A. Lawrie in collaboration with D.A. Ledward.
246 3 $aMeat science
250 $aSeventh edition.
264 1 $aBoca Raton, FL :$bCRC Press ;$aCambridge, England :$bWoodhead Publishing,$c[2006]
264 4 $c©2006
300 $a1 online resource (xviii, 442 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aWoodhead Publishing series in food science and technology
500 $aPrevious edition: published as Meat science. Oxford : Pergamon, 1991.
504 $aIncludes bibliographical references (pages 371-415) and index.
588 0 $aPrint version record.
520 $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."
650 0 $aMeat.
650 6 $aViande.
650 7 $aCarne.$2bidex
650 7 $aTECHNOLOGY & ENGINEERING$xFood Science.$2bisacsh
650 7 $aCOOKING$xGeneral.$2bisacsh
650 7 $aMeat.$2fast$0(OCoLC)fst01013210
650 7 $aCarnes e derivados.$2larpcal
653 $aGeneral Science
655 4 $aElectronic books.
700 1 $aLedward, David.
700 1 $aLawrie, R. A.$q(Ralston Andrew).$tMeat science.
776 08 $iPrint version:$aLawrie, R.A. (Ralston Andrew).$tLawrie's meat science.$b7th ed.$dBoca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., ©2006$z1845691598$w(OCoLC)72777694
830 0 $aWoodhead Publishing series in food science and technology.
856 40 $3CRCnetBASE$uhttp://www.crcnetbase.com/isbn/9780849387265
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856 40 $3ScienceDirect$uhttps://www.sciencedirect.com/science/book/9781845691592
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