Lawrie's meat science /
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 contro...
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Format: | eBook |
Language: | English |
Published: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead Pub.,
[2006]
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Edition: | 7th ed. |
Series: | Woodhead Publishing series in food science and technology.
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Online Access: | Connect to the full text of this electronic book |
Internet
Connect to the full text of this electronic bookAvailable Online
Call Number: |
TX373 .L42 2006eb |
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Call Number | Status | Get It |
TX373 .L42 2006eb | Available |