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Lawrie's Meat Science, Seventh Edition
Woodhead Publishing Ltd, Sep 2006, Pages: 464
'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, 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 the last eight years, especially in areas of eating quality of meat and meat biochemistry.
About the editors:
Professors Lawrie and Ledward are two of the world's leading authorities on meat science, between them they have 100 years' experience of research in the field.
Ralston Lawrie is Emeritus Professor of Food Science in the University of Nottingham, and is the founding editor and Editor-in-Chief of the journal Meat Science.
David Ledward is Emeritus Professor of Food Science at University of Reading.
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