Lawrie's meat science, Seventh Edition
(Woodhead Publishing in Food Science, Technology and Nutrition)
By R. A. Lawrie, David Ledward
publisher: CRC
Number Of Pages: 442
Publication Date: 2006-12-05
ISBN-10 / ASIN: 0849387264
ISBN-13 / EAN: 9780849387265
Binding: Paperback
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 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.
Summary: One of the Best
Rating: 4
This book is a "must have" for any one who is interested in the meat industry. It provides much of the needed scientific background in one concise volume. I definately recommned it as a book to have on your shelf as a reference. I especially appreciate the fact that it covers some of the basic biochemical principles of muscle growth and postmortem muscle biology as well as some more applied food science concepts. For those who are interested in teaching an undergraduate class, it is probably a little too advanced, but is perfect for a graduate class. http://nourishment.5d6d。com/viewthread.php?tid=42&extra= {免費下載地址 請將。改為.} http://www.ylikhb.com/plugin.php?identifier=download&module=download&acti=softview&softid=25281