Meat (PDF)
(Sprache: Englisch)
Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat.
Meat continues to be a major food commodity. Despite the...
Meat continues to be a major food commodity. Despite the...
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Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat.
Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances.
This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.
Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances.
This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.
Autoren-Porträt
Ralston A. Lawrie was one of the world’s leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.
Bibliographische Angaben
- 2013, 608 Seiten, Englisch
- Herausgegeben: D J A Cole, R. A. Lawrie
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1483144690
- ISBN-13: 9781483144696
- Erscheinungsdatum: 22.10.2013
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: PDF
- Größe: 49 MB
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Englisch
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