Lawrie’s Meat Science

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Lawrie’s Meat Science by R. A. Lawrie, David Ledward, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: R. A. Lawrie, David Ledward ISBN: 9781845691615
Publisher: Elsevier Science Publication: January 23, 2014
Imprint: Woodhead Publishing Language: English
Author: R. A. Lawrie, David Ledward
ISBN: 9781845691615
Publisher: Elsevier Science
Publication: January 23, 2014
Imprint: Woodhead Publishing
Language: English

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 industry
  • Discusses the importance of biochemistry in production, storage and processing of meat
  • Includes significant advances in meat and meat biochemistry
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Essentials of Oil and Gas Utilities by R. A. Lawrie, David Ledward
Cover of the book Enhancing Learning and Teaching Through Student Feedback in Social Sciences by R. A. Lawrie, David Ledward
Cover of the book Sustained Energy for Enhanced Human Functions and Activity by R. A. Lawrie, David Ledward
Cover of the book Annual Reports on NMR Spectroscopy by R. A. Lawrie, David Ledward
Cover of the book Turboexpanders and Process Applications by R. A. Lawrie, David Ledward
Cover of the book Pharmaceutics by R. A. Lawrie, David Ledward
Cover of the book The Laboratory Mouse by R. A. Lawrie, David Ledward
Cover of the book Materials Forming and Machining by R. A. Lawrie, David Ledward
Cover of the book Flight Dynamics and System Identification for Modern Feedback Control by R. A. Lawrie, David Ledward
Cover of the book The Measurement of Health and Health Status by R. A. Lawrie, David Ledward
Cover of the book Mustard Lung by R. A. Lawrie, David Ledward
Cover of the book Solid State Physics by R. A. Lawrie, David Ledward
Cover of the book Cholinergic Ligand Interactions by R. A. Lawrie, David Ledward
Cover of the book Plasma Medical Science by R. A. Lawrie, David Ledward
Cover of the book Energy Efficiency by R. A. Lawrie, David Ledward
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy