Special issue: meat quality as related to muscle biochemistry:
Saved in:
| Format: | Book |
|---|---|
| Language: | Undetermined |
| Published: |
Oxford [u.a.]
Elsevier Science
1997
|
| Series: | Food chemistry
59,4 |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Einzelaufnahme e. Zs.-Heftes |
| Physical Description: | S. 489 - 614 graph. Darst. |
Staff View
MARC
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| 245 | 1 | 0 | |a Special issue: meat quality as related to muscle biochemistry |c [guest ed.: Figel Toldrá ... Organisation for Economic Co-operation and Development (OECD) ...] |
| 246 | 1 | 3 | |a Meat quality as related to muscle biochemistry |
| 246 | 1 | 3 | |a Mediterranean aspects of meat quality as related to muscle biochemistry |
| 264 | 1 | |a Oxford [u.a.] |b Elsevier Science |c 1997 | |
| 300 | |a S. 489 - 614 |b graph. Darst. | ||
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| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food chemistry |v 59,4 | |
| 500 | |a Einzelaufnahme e. Zs.-Heftes | ||
| 650 | 0 | 7 | |a Fleischqualität |0 (DE-588)4136636-0 |2 gnd |9 rswk-swf |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-007640951 | ||
Record in the Search Index
| _version_ | 1804125880481480704 |
|---|---|
| adam_text | 614 Contents
of
Volume 59
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
459
Content and
isomerie
ratio of lycopene in food and human blood plasma
J.
SCHIERLE,
W.
BRETZEL,
I.
BÚHLER,
N.
FACCIN,
D. HESS,
К.
STEINER &
W.
SCHUEP (Switzerland)
467
Determination of ATP related compounds in fresh and canned tuna fish by HPLC
M. T. VECIANA-NOGUÉS, M.
IZQUIERDO-PULIDO
&
M. C.
VIDAL-CAROU
(Spain)
473
Determination of phylloquinone in oils, margarines and butter by high-performance liquid chromatography with
electrochemical detection
V. PIIRONEN, T. KOIVU,
0.
TAMMISALO
&
P.
MATTILA
(Finland)
481
Bibliography of analytical, nutritional and clinical methods
Number
4
Special Issue: Mediterranean Aspects of Meat Quality as Related
to Muscle Biochemistry
489
Foreword and Highlights
F. TOLDRÁ
(Spain)
&
D. DEMEYER (Belgium)
491
An introduction to the
OECD
programme: meat quality and the quality of animal production
D. DEMEYER (Belgium)
499
Biotechnology for porcine products and its effect on meat products
M. B. SOLOMON, V. G. PURSEL (USA), R. G. CAMPBELL (Australia)
& N.
С
STEELE (USA)
505
Mediterranean vs northern European meat products. Processing technologies and main differences
J.
FLORES
(Italy)
511
Flavour differences between northern and southern European cured hams
P. DIRINCK, F. VAN OPSTAELE
&
F. VANDENDRIESSCHE (Belgium)
523
Dry-cured ham flavour: enzymatic generation and process influence
F.
TOLDRÁ,
M. FLORES
&
Y. SANZ
(Spain)
531
The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory,
instrumental and chemical descriptors
A. M.
SPANIER,
M. FLORES,
К.
W. McMILLIN
&
T. D. BIDNER (USA)
539
The importance
of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of
a European project
K. MOLLY, D. DEMEYER (Belgium), G. JOHANSSON (Sweden),
M. RAEMAEKERS, M. GHISTELINCK
&
I. GEENEN (Belgium)
547
Bacterial starter cultures for meat fermentation
M. HUGAS
&
J. MA. MONFORT (Spain)
555
Survival of several porcine viruses in different Spanish dry-cured meat products
С
MEBUS (USA), M. ARIAS, J. M. PINEDA
&
J. TAPIADOR (Spain)
561
Composition and safety of cured meats in the USA
R. G. CASSENS
(USA)
567
Emerging research approaches benefit to the study of cooked cured ham flavour
A.-S. GUILLARD, J.-L
LE
QUERE &
J.-L VENDEUVRE (France)
573
Reference methods supported by
OECD
and their use in Mediterranean meat products
K.-O. HONIKEL (Germany)
ANALYTICAL, NUTRITIONAL AND CLINICAL METHODS SECTION
583
Determination of trace nitrite by anodic stripping voltammetry
LU
GUANGHAN, JIN HONG
&
SONG
DANDAN
(People s Republic of China)
589
Application of an HPLC assay for the determination of
folate
derivatives in some vegetables, fruits and berries
consumed in Finland
L
VAHTERISTO, K. LEHIKOINEN, V. OLLILAINEN
&
P.
VARO
(Finland)
599
Evaluation and validation of an LC method for the analysis of carotenoids in vegetables and fruit
E. J. M.
KONINGS
&
H. H. S. ROOMANS
(The Netherlands)
605
Bibliography of analytical, nutritional and clinical methods
|
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| ctrlnum | (OCoLC)634787031 (DE-599)BVBBV011371085 |
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| format | Book |
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| genre | (DE-588)1071861417 Konferenzschrift 1996 Segovia gnd-content |
| genre_facet | Konferenzschrift 1996 Segovia |
| id | DE-604.BV011371085 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:08:35Z |
| institution | BVB |
| language | Undetermined |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007640951 |
| oclc_num | 634787031 |
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| owner_facet | DE-M49 DE-BY-TUM |
| physical | S. 489 - 614 graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Elsevier Science |
| record_format | marc |
| series2 | Food chemistry |
| spelling | Special issue: meat quality as related to muscle biochemistry [guest ed.: Figel Toldrá ... Organisation for Economic Co-operation and Development (OECD) ...] Meat quality as related to muscle biochemistry Mediterranean aspects of meat quality as related to muscle biochemistry Oxford [u.a.] Elsevier Science 1997 S. 489 - 614 graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food chemistry 59,4 Einzelaufnahme e. Zs.-Heftes Fleischqualität (DE-588)4136636-0 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1996 Segovia gnd-content Fleischverarbeitung (DE-588)4017497-9 s Fleischqualität (DE-588)4136636-0 s DE-604 Toldrá, Fidel Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007640951&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Special issue: meat quality as related to muscle biochemistry Fleischqualität (DE-588)4136636-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| subject_GND | (DE-588)4136636-0 (DE-588)4017497-9 (DE-588)1071861417 |
| title | Special issue: meat quality as related to muscle biochemistry |
| title_alt | Meat quality as related to muscle biochemistry Mediterranean aspects of meat quality as related to muscle biochemistry |
| title_auth | Special issue: meat quality as related to muscle biochemistry |
| title_exact_search | Special issue: meat quality as related to muscle biochemistry |
| title_full | Special issue: meat quality as related to muscle biochemistry [guest ed.: Figel Toldrá ... Organisation for Economic Co-operation and Development (OECD) ...] |
| title_fullStr | Special issue: meat quality as related to muscle biochemistry [guest ed.: Figel Toldrá ... Organisation for Economic Co-operation and Development (OECD) ...] |
| title_full_unstemmed | Special issue: meat quality as related to muscle biochemistry [guest ed.: Figel Toldrá ... Organisation for Economic Co-operation and Development (OECD) ...] |
| title_short | Special issue: meat quality as related to muscle biochemistry |
| title_sort | special issue meat quality as related to muscle biochemistry |
| topic | Fleischqualität (DE-588)4136636-0 gnd Fleischverarbeitung (DE-588)4017497-9 gnd |
| topic_facet | Fleischqualität Fleischverarbeitung Konferenzschrift 1996 Segovia |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007640951&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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