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241208s2023 -uk eng |
| 020 |
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|a 9780323854085
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| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a TS1960
|b .L39 2023
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| 090 |
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|a TS1960
|b .L39 2023
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| 245 |
0 |
2 |
|a Lawrie's Meat Science
|c edited by Fidel Toldra
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| 250 |
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|a Ninth edition
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| 264 |
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1 |
|a Kidlington, United Kingdom :
|b Elsevier
|c ©2023
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| 264 |
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4 |
|c ©2023
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| 300 |
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|a xxiii, 865 pages :
|b illustrations ;
|c 23 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (pages 847-854) and index (pages 855-865)
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| 505 |
0 |
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|a 1. Introduction -- 2. Factors influencing the growth of meat animals -- 3. The structure and growth of muscle -- 4. Chemical and biochemical constitution of muscle -- 5. The conversion of muscle to meat -- 6. Meat microbiology and spoilage -- 7. The storage and preservation of meat: I-Thermal technologies -- 8. The storage and preservation of meat: II-Nonthermal technologies -- 9. The storage and preservation of meat. III-Meat processing -- 10. The storage and preservation of meat: Storage and packaging -- 11. The eating quality of meat: III-Flavor -- 12. The eating quality of meat: II-Tenderness -- 13. The eating quality of meat: III-Flavor -- 14. The eating quality of meat: IV-Water holding capacity and juiciness -- 15. The eating quality of meat: V Sensory evaluation of meat --
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| 650 |
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|a Meat
|x Analysis
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| 700 |
1 |
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|a Toldra, Fidel ,
|e editor
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| 999 |
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|a 1000187162
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187163
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187164
|b Red Spot
|c Open Shelf (1 Day)
|e Tembila Campus
|