Lawrie’s Meat Science, Seventh Edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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9781845691592: Lawrie’s Meat Science, Seventh Edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.

The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.

  • A standard reference for the meat industry
  • Discusses the importance of biochemistry in production, storage and processing of meat
  • Includes significant advances in meat and meat biochemistry

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About the Author:

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.

David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.

Review:

...it is a must read for university undergraduate and post-graduate meat/food science students and for meat and food scientists., Meat Science
A tremendous bibliography (approx. 2,500 references!), and very detailed subject index complete and increase the value of this extraordinary book., Acta Alimentaria
It should be at hand to everyone dealing with meat technology, or research, respectively., Journal of Food and Nutrition Research

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Book Description Paperback. Book Condition: New. Softcover Book, New Condition, Fast Shipping. Ready in Stock. 7th Edition. [Please Read Carefully Before Buying], This Is An International Edition. Printed In Black and White. 464 Pages, Book Cover And ISBN No May Be Different From US Edition. Restricted Sales Disclaimer Wordings Not For Sales In USA And Canada May Be Printed On The Cover Of The Book. Standard Shipping 7-14 Business Days. Expedited Shiping 4-8 Business Days. ***WE DO NOT ENTERTAIN BULK ORDERS.*** The Books May Be Ship From Overseas For Inventory Purpose. Bookseller Inventory # 429244

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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2012. Paperback. Book Condition: New. 7th edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Lawrie s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. Bookseller Inventory # EOD9781845691592

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