R. A. Lawrie 
Meat Science [PDF ebook] 

Apoio

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.

€56.67
Métodos de Pagamento
Compre este e-book e ganhe mais 1 GRÁTIS!
Língua Inglês ● Formato PDF ● ISBN 9781483279565 ● Editora Elsevier Science ● Publicado 2013 ● Carregável 3 vezes ● Moeda EUR ● ID 5736065 ● Proteção contra cópia Adobe DRM
Requer um leitor de ebook capaz de DRM

Mais ebooks do mesmo autor(es) / Editor

8.760 Ebooks nesta categoria