Meat Science
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| Google books | books.google.com |
|---|---|
| Originally published | 1966 |
| Authors | R. A. Lawrie |
| Genres | Cookbook |
| Date of Reg. | |
| Date of Upd. | |
| ID | 2928266 |
About Meat Science
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. . . .