{"product_id":"9781845691615","title":"Lawrie's Meat Science","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.\u003cbr\u003e\u003cbr\u003eThe 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.\u003cul\u003e\n\u003cli\u003eA standard reference for the meat industry\u003c\/li\u003e\n\u003cli\u003eDiscusses the importance of biochemistry in production, storage and processing of meat\u003c\/li\u003e\n\u003cli\u003eIncludes significant advances in meat and meat biochemistry\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Elsevier Science","offers":[{"title":"Default Title","offer_id":47171286335728,"sku":"9781845691615","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781845691615_p0.jpg?v=1763746354","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781845691615","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}