Developments in meat science 
edited by Ralston Lawrie 
 - London  Applied Science Publishers  c1980- 
 - v. <1 >  ill.  23 cm. 
 - The Developments series .
<br/><br/>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 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat<br/>Meat industry and trade
<br/><br/><label>Dewey Class. No.: </label>664  / .9