rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: La
    title: wrie's Meat Science
  name:
    name part: Toldra, Fidel
    role:
      role term: editor
  type of resource: text
  origin info:
    place:
      place term: -uk
    date issued: 2023
    edition: Ninth edition
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xxiii, 865 pages : illustrations ; 23 cm.
  table of contents: 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 --
  note: edited by Fidel Toldra
  note: Includes bibliographical references (pages 847-854) and index (pages 855-865)
  subject:
    topic: Meat
    topic: Analysis
  classification: TS1960 .L39 2023
  identifier: 9780323854085
  record info:
    record content source: UniSZA
    record creation date: 241208
    record change date: 20251104.0
    record identifier: 0000102790