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David Ledward

David LedwardDavid A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.

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1.
Functional Properties of Food Macromolecules
Functional Properties of Food Macromolecules
By: S.E. Hill, J.R. Mitchell, David A. Ledward
Publisher: Chapman and Hall
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AED673
Binding:
Hardback
Release:
31 Aug 1998
Language:
English
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2.
High Pressure Processing of Foods
High Pressure Processing of Foods
By: David Ledward, D.E. Johnston, A.P.M. Hasting, R.G Earnshaw
Publisher: Nottingham University Press
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AED41
Binding:
Paperback
Release:
31 Mar 1995
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3.
Meat Processing
Meat Processing
By: Joseph Kerry, David Ledward, J. Kerry
Publisher: Taylor & Francis Inc
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AED774
Binding:
Hardback
Release:
07 Oct 2002
Language:
English
Out of Stock
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4.
Lawrie's meat science, Seventh Edition
Lawrie's meat science, Seventh Edition
By: R. A. Lawrie, David Ledward
Publisher: Taylor & Francis Inc
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AED309
Binding:
Hardback
Release:
01 Oct 2006
Language:
English
Out of Stock
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5.
Lawrie's Meat Science
Lawrie's Meat Science
By: R. A. Lawrie, David Ledward
Publisher: Elsevier Science & Technology
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AED301
Binding:
Digital (delivered electronically)
Release:
25 Sep 2006
Language:
English
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6.
Functional Properties of Food Macromolecules
Functional Properties of Food Macromolecules
By: J. R. Mitchell, David Ledward
Publisher: Kluwer Academic Publishers Group
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AED510
Binding:
Hardback
Release:
/01/1986
Out of Stock
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7.
Lawrie’s Meat Science
Lawrie’s Meat Science
By: R. A. Lawrie, David Ledward
Publisher: Elsevier Science & Technology
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AED47
Binding:
Paperback
Release:
25 Sep 2006
Language:
English
Out of Stock
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8.
Upgrading Waste for Feeds and Food
Upgrading Waste for Feeds and Food
By: R. A. Lawrie, David Ledward, A. J. Taylor
Publisher: Elsevier Science & Technology
No Review Yet
AED190
Binding:
Hardback
Release:
26 Sep 1983
Language:
English
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9.
Lawrie S Meat Science
Lawrie S Meat Science
By: R A Lawrie, David Ledward (University of Reading, UK)
Publisher: Woodhead Publishing
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AED412
Binding:
Digital (delivered electronically)
Release:
01 Jan 2014
Out of Stock
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10.
Meat Processing
Meat Processing
By: Joseph P Kerry, John F Kerry, David Ledward (University of Reading, UK), J Ledward Kerry, D
Publisher: Woodhead Publishing
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AED1,229
Binding:
Digital (delivered electronically)
Release:
01 Jan 2002
Out of Stock
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11.
Improving the Sensory and Nutritional Quality of Fresh Meat
Improving the Sensory and Nutritional Quality of Fresh Meat
By: Joseph P Kerry, J P Kerry, David Ledward (University of Reading, UK)
Publisher: Woodhead Publishing
No Review Yet
AED51
Binding:
Digital (delivered electronically)
Release:
01 Jan 2009
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