Ciencia de la carne

ISBN-10: 8420008567
ISBN-13: 9788420008561
Category: Meat
Pages: 367
Language: Spanish
Published: 1998
Author: R. A. Lawrie

Description

Factores que influyen en el crecimiento y desarrollo de los animales productores de carne. Estructura y crecimiento del musculo. Constitucion quimica y bioquimica del musculo. Conversion del musculo en carne. Alteracion microbiana de la carne. Almacenamiento y conservacion de la carne: Control de la temperatura. Almacenamiento y conservacion de la carne: Control de la humedad. Almacenamiento y conservacion de la carne: Inhibicion microbiana directa. Calidad comestible de la carne. Carne y nutricion humana. Carne mimetica.

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Other editions

Ciencia de la carne
- 1977
- 456 pages
- Paperback
- -

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