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
- 1 Want to read
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
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 derivadosShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
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
|
aaaa
Libraries near you:
WorldCat
|
Book Details
First Sentence
"Meat is defined as the flesh of animals used as food."
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
| January 29, 2022 | Edited by ImportBot | import existing book |
| September 16, 2021 | Edited by ImportBot | import existing book |
| July 28, 2014 | Created by ImportBot | import new book |