Téléchargez le livre : Meat Science
eBook Téléchargement ebook sans DRM
Lecture en ligne (streaming)
57,97 €
Téléchargement immédiat
Dès validation de votre commande
Ajouter à ma liste d'envies
Image Louise Reader présentation

Louise Reader

Lisez ce titre sur l'application Louise Reader.

badge apple Application Louise Reader
badge Android Application Louise Reader
Description
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
Pages
285 pages
Collection
n.c
Parution
2013-10-22
Marque
Pergamon
EAN papier
9780080307893
EAN PDF SANS DRM
9781483279565
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
57,97 €
Ralston A. Lawrie was one of the world's leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.

Suggestions personnalisées