Title: Lawrie's meat science
Subjects: Fleischqualita t., Erna hrung, Tekstur, Deterioration, Storage, Texture, Konservering, M©ırhed, Preservation, Biochemie, Postmortem forandringer, Muskler, Muscles, Meat production, K©ıdhygiejne, Aroma, smag, Structure, Lagring, Flavour, Meat, L©Œrebog, Postmortem changes, Fleischverarbeitung, Meat hygiene, Tenderness, Meat animals, K©ıd, Fleisch, K©ıdproduktion, Kvalitet, Struktur, Textbook, Forringelse, ford©Œrvelse, Growth, K©ıdproducerende dyr, Quality, V©Œkst, Meat industry and trade, Viande, Carne, TECHNOLOGY & ENGINEERING, Food Science, COOKING, General, Carnes e derivados