Meat Science
5th Edition
Published in December 1991
Book
Hardback
293 pages
978-0-08-040824-8 (ISBN)
Description
A textbook for students of food science and technology and nutrition, or people in those fields just beginning to deal with meat. Among the topics are the growth of muscle by animals and its conversion to meat by people, spoilage, storage and preservation, quality, and nutrition. The fifth edition
More details
Edition
5th Revised edition
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Edition type
Revised edition
Dimensions
Height: 254 mm
Width: 197 mm
Weight
835 gr
ISBN-13
978-0-08-040824-8 (9780080408248)
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Schweitzer Classification
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