La science de la viande par Lawrie.

Lawrie's meat science.

Type de monographie : Ouvrage

Résumé

This book is part of "Woodhead Publishing series in food science and technology". The new edition incorporates significant advances in meat science during the past ten years. These include: the increasingly precise understanding of the structure of muscle; the computerised prediction of microbial spoilage patterns and the nature of proteolysis during postmortem conditioning (ageing); and the identification of the aberrations in DNA which lead to the production of exudative pork. Extract from the table of contents: factors influencing the growth and development of meat animals; structure and growth of muscle; chemical and biochemical constitution of muscle; conversion of muscle to meat; spoilage of meat by infecting organisms; storage and preservation of meat (temperature and moisture control; direct microbial inhibition); eating quality of meat; meat and human nutrition; prefabricated meat.

Détails

Titre original : Lawrie's meat science.
Identifiant de la fiche : 1999-0643
Langues : Anglais
Sujet : Généralités
Édition : Woodhead Publishing - Royaume-uni/Royaume-uni
Date d'édition : 1998
ISBN : 1855733951
Source : Source : ed. 6; 353 p. (17.2 x 24.4); fig.; tabl.; index; GBP 35.00.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation