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Books Results
Source: The Open Library
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1Lawrie's meat science
By D. A. Ledward
“Lawrie's meat science” Metadata:
- Title: Lawrie's meat science
- Author: D. A. Ledward
- Language: English
- Number of Pages: Median: 442
- Publisher: CRC
- Publish Date: 2006
“Lawrie's meat science” Subjects and Themes:
- 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
Edition Identifiers:
- The Open Library ID: OL8261376M
- All ISBNs: 9780849387265 - 0849387264
First Setence:
"Meat is defined as the flesh of animals used as food."
Access and General Info:
- First Year Published: 2006
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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