Author: Great Britain. Ministry of Agriculture, Fisheries and FoodPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 104
Book Description
Food Additives and Contaminants Committee Report on the Review of the Preservations in Food Regulations #1962
Author: Great Britain. Ministry of Agriculture, Fisheries and FoodPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 104
Book Description
Report on the Review of the Preservatives in Food Regulations, 1962
Author: Great Britain. Food Additives and Contaminants CommitteePublisher:
ISBN:
Category : Law
Languages : en
Pages : 96
Book Description
National Library of Medicine Current Catalog
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages :
Book Description
First multi-year cumulation covers six years: 1965-70.
Parliamentary Papers
Author: Great Britain. Parliament. House of CommonsPublisher:
ISBN:
Category : Bills, Legislative
Languages : en
Pages : 1374
Book Description
Advances in Applied Microbiology
Author: Publisher: Academic Press
ISBN: 0080564410
Category : Science
Languages : en
Pages : 233
Book Description
Advances in Applied Microbiology
Lawrie's Meat Science, Sixth Edition
Author: Ralston Andrew LawriePublisher: Woodhead Publishing
ISBN: 9781855733954
Category : Business & Economics
Languages : en
Pages : 356
Book Description
Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.
Meat Science
Author: R. A. LawriePublisher: Elsevier
ISBN: 1483279561
Category : Technology & Engineering
Languages : en
Pages : 288
Book Description
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
Sessional Papers
Author: Great Britain. Parliament. House of CommonsPublisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 1388
Book Description
Lawrie's Meat Science
Author: R. A. LawriePublisher: Woodhead Publishing
ISBN: 184569161X
Category : Technology & Engineering
Languages : en
Pages : 461
Book Description
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Author: