An edition of Lawrie's meat science (2006)
Lawrie's meat science, Seventh Edition (Woodhead Publishing in Food Science, Technology and Nutrition)
By D. A. Ledward
Publish Date
December 5, 2006
Publisher
CRC
Language
eng
Pages
442
Description:
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 derivados