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Lawrie's Meat Science, Seventh Edition

Mais informações
Autor:
David Ledward (veja mais livros deste autor)
R. A. Lawrie (veja mais livros deste autor)
Editora:
Woodhead Publishing Limited(veja mais livros desta editora)

Por: R$ 370,00 Em 2x de: R$ 185,00 No boleto: R$ 351,50

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Data Lançamento:
05/02/2015
Prazo de entrega de 70 dias
Consulte aqui o valor do frete e prazo de entrega do produto
Opção de parcelamento via cartão de crédito
  • 1x de R$ 370,00 sem juros
  • 2x de R$ 185,00 sem juros
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Sinopse

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 meatanimals, through the conversion of muscle to meat, to the point of consumption.<br><br>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 meatand meat biochemistry.<ul><li>A standard reference for the meat industry</li><li>Discusses the importance of biochemistry in production, storage and processing of meat</li><li>Includes significant advances in meat and meat biochemistry</li></ul>

Ficha técnica

Código de barras:
9781845691592
Dimensões:
25.00cm x 19.00cm x 1.00cm
Marca:
Woodhead Publishing Limited
Idioma:
Inglês
ISBN13:
9781845691592
Número de páginas:
464
Peso:
2.00 kg
Ano de publicação:
2015
Encadernação:
Brochura