Developments in meat science edited by Ralston Lawrie
Contributor(s): Lawrie, R. A. (Ralston Andrew).
Material type:
BookSeries: The Developments series. Publisher: London Applied Science Publishers c1980-Description: v. <1 > ill. 23 cm.Subject(s): Meat | Meat industry and tradeDDC classification: 664 | Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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| Matheson Library | Matheson Library | 664.9 D489 (Browse shelf) | Available | 010530 | ||||
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.9 D489 (Browse shelf) | Available | 047067 | |
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.9 D489 (Browse shelf) | Available | 070934 | |
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.9 D489 (Browse shelf) | Available | 054651 |
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| 664.9 A244 Advances in meat research. | 664.9 A244 Advances in meat research. | 664.9 A244 Advances in meat research. | 664.9 D489 Developments in meat science | 664.9 D489 Developments in meat science | 664.9 D489 Developments in meat science | 664.9 D489 Developments in meat science |
Contents: Endocrinology of meat production / D.B. Crighton -- The electrical stimulation of carcasses of meat animals / J.R. Bendall -- Hot processing of meat / A. Cuthbertson -- A physico-chemical approach to post-mortem changes in meat-nuclear magnetic resonance / D.G. Gadian -- The enzymology of conditioning / I.F. Penny -- Upgrading of abattoir waste protein / R.H. Young -- Cured lamb / R.H. Locker -- Nitrosamines in meat products / C.L. Walters -- Odours and flavours in meat / Anne L. Ford and Robert J. Park
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