Advanced technologies for meat processing:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
Taylor & Francis
2006
|
| Schriftenreihe: | Food science and technology
158 |
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 483 S. Ill., graph. Darst., Tab. |
| ISBN: | 1574445871 9781574445879 |
Internformat
MARC
| LEADER | 00000nam a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV021517672 | ||
| 003 | DE-604 | ||
| 005 | 20060511 | ||
| 007 | t | ||
| 008 | 060320s2006 xxuad|| |||| 00||| eng d | ||
| 010 | |a 2005024763 | ||
| 020 | |a 1574445871 |c alk. paper |9 1-57444-587-1 | ||
| 020 | |a 9781574445879 |9 978-1-57444-587-9 | ||
| 035 | |a (OCoLC)61448135 | ||
| 035 | |a (DE-599)BVBBV021517672 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 044 | |a xxu |c US | ||
| 049 | |a DE-M49 | ||
| 050 | 0 | |a TS1960 | |
| 082 | 0 | |a 664/.9 |2 22 | |
| 084 | |a LEB 230f |2 stub | ||
| 245 | 1 | 0 | |a Advanced technologies for meat processing |c ed. by Leo M. L. Nollet ... |
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b Taylor & Francis |c 2006 | |
| 300 | |a 483 S. |b Ill., graph. Darst., Tab. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology |v 158 | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Viande | |
| 650 | 4 | |a Viande - Industrie | |
| 650 | 4 | |a Meat | |
| 650 | 4 | |a Meat industry and trade | |
| 650 | 0 | 7 | |a Fleischverarbeitung |0 (DE-588)4017497-9 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Fleischverarbeitung |0 (DE-588)4017497-9 |D s |
| 689 | 0 | |C b |5 DE-604 | |
| 700 | 1 | |a Nollet, Leo M. L. |e Sonstige |4 oth | |
| 830 | 0 | |a Food science and technology |v 158 |w (DE-604)BV000012997 |9 158 | |
| 856 | 4 | |u http://www.loc.gov/catdir/toc/ecip0518/2005024763.html |3 Table of contents | |
| 856 | 4 | 2 | |m OEBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014734204&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-014734204 | ||
Datensatz im Suchindex
| _version_ | 1804135257283231744 |
|---|---|
| adam_text | CONTENTS CHAPTER 1 BIOENGINEERING OF FARM ANIMALS: MEAT QUALITY AND
SAFETY 1 MORSE B. SOLOMON, JANET S. EASTRIDGE, AND ERNEST W. PAROCZAY
CHAPTER 2 GENE TECHNOLOGY FOR MEAT QUALITY 21 JOHN L. WILLIAMS CHAPTER 3
AUTOMATION FOR THE MODERN SLAUGHTERHOUSE 43 GRAHAM PURNELL AND MARK
LOEFFEN CHAPTER 4 HOT-BONING OF MEAT: A NEW PERSPECTIVE 73 DECLAN J.
TROY CHAPTER 5 NEW SPECTROSCOPIC TECHNIQUES FOR ONLINE MONITORING OF
MEAT QUALITY 87 KJELL IVAR HILDRUM, JENS PETTER WOLD, VEGARD H. SEGTNAN,
JEAN-PIERRE RENOU, AND ERIC DUFOUR CHAPTER 6 REAL-TIME PER FOR THE
DETECTION OF PATHOGENS IN MEAT.. 131 PETRA WOLFFS AND PETERRILDSTROEM
CHAPTER 7 MEAT DECONTAMINATION BY IRRADIATION 155 D. U. AHN, E. J. LEE,
AND A. MENDONCA CHAPTER 8 APPLICATION OF HIGH HYDROSTATIC PRESSURE TO
MEAT AND MEAT PROCESSING 193 ATSUSHI SUZUKI, KEN KIM. HIROYUKI TANJI,
TADAYUKI NISHIUMI, AND YOSHIHIDE IKEUCHI CHAPTER 9 HYDRODYNAMIC PRESSURE
PROCESSING TO IMPROVE MEAT QUALITY AND SAFETY .......... 219 MORSE B.
SOLOMON, MARTHA N. LIU, JITU R. PATEL, BRIAN C. BOWKER, AND MANAN SHARMA
CHAPTER 10 FUNCTIONAL PROPERTIES OF BIOACTIVE PEPTIDES DERIVED FROM MEAT
PROTEINS 245 KEIZO ARIHARA CHAPTER 11 NEW APPROACHES FOR THE DEVELOPMENT
OF FUNCTIONAL MEAT PRODUCTS 275 FRANCISCO JIMENEZ-COLMENERO, MILAGRO
REIG, AND FIDEL TOLDRD CHAPTER 12 PROCESSING OF NITRITE-FREE CUREDMEATS
309 RONALD B. PEGG AND FEREIDOON SHAHIDI CHAPTER 13 BIOCHEMICAL
PROTEOLYSIS BASIS FOR IMPROVEDPROCESSING OF DRY-CURED MEATS 329 FIDEL
TOLDRD CHAPTER 14 VACUUM SALTING TREATMENTFOR THE ACCELERATED PROCESSING
OF DRY-CURED HAM 353 LOSE M. BARAT, RAUL GRAU, PEDRO FITO, AND ARNPARO
CHIRALT CHAPTER 15 THE USE OF BACTERIOCINSAGAINST MEAT-BORNE PATHOGENS
371 TERESA AYMERICH, MARGARITA GARRIGA, ANNA JOFRE, BETEN MARTIN, AND
JOSEPH M. MONFORT CHAPTER 16 LATEST DEVELOPMENTS IN MEAT BACTERIAL
STARTERS 401 REGINE TALON AND SABINE LEROY CBAPTER 17 MODIFIED
ATMOSPHERE PACKAGING 419 LOSEPH G. SEBRANEK AND TERRY A. HOUSER CHAPTER
18 PERSPECTIVES FOR THE ACTIVE PACKAGING OF MEAT PRODUCTS 449 YERONIQUE
COMA INDEX 473
|
| adam_txt |
CONTENTS CHAPTER 1 BIOENGINEERING OF FARM ANIMALS: MEAT QUALITY AND
SAFETY 1 MORSE B. SOLOMON, JANET S. EASTRIDGE, AND ERNEST W. PAROCZAY
CHAPTER 2 GENE TECHNOLOGY FOR MEAT QUALITY 21 JOHN L. WILLIAMS CHAPTER 3
AUTOMATION FOR THE MODERN SLAUGHTERHOUSE 43 GRAHAM PURNELL AND MARK
LOEFFEN CHAPTER 4 HOT-BONING OF MEAT: A NEW PERSPECTIVE 73 DECLAN J.
TROY CHAPTER 5 NEW SPECTROSCOPIC TECHNIQUES FOR ONLINE MONITORING OF
MEAT QUALITY 87 KJELL IVAR HILDRUM, JENS PETTER WOLD, VEGARD H. SEGTNAN,
JEAN-PIERRE RENOU, AND ERIC DUFOUR CHAPTER 6 REAL-TIME PER FOR THE
DETECTION OF PATHOGENS IN MEAT. 131 PETRA WOLFFS AND PETERRILDSTROEM
CHAPTER 7 MEAT DECONTAMINATION BY IRRADIATION 155 D. U. AHN, E. J. LEE,
AND A. MENDONCA CHAPTER 8 APPLICATION OF HIGH HYDROSTATIC PRESSURE TO
MEAT AND MEAT PROCESSING 193 ATSUSHI SUZUKI, KEN KIM. HIROYUKI TANJI,
TADAYUKI NISHIUMI, AND YOSHIHIDE IKEUCHI CHAPTER 9 HYDRODYNAMIC PRESSURE
PROCESSING TO IMPROVE MEAT QUALITY AND SAFETY . 219 MORSE B.
SOLOMON, MARTHA N. LIU, JITU R. PATEL, BRIAN C. BOWKER, AND MANAN SHARMA
CHAPTER 10 FUNCTIONAL PROPERTIES OF BIOACTIVE PEPTIDES DERIVED FROM MEAT
PROTEINS 245 KEIZO ARIHARA CHAPTER 11 NEW APPROACHES FOR THE DEVELOPMENT
OF FUNCTIONAL MEAT PRODUCTS 275 FRANCISCO JIMENEZ-COLMENERO, MILAGRO
REIG, AND FIDEL TOLDRD CHAPTER 12 PROCESSING OF NITRITE-FREE CUREDMEATS
309 RONALD B. PEGG AND FEREIDOON SHAHIDI CHAPTER 13 BIOCHEMICAL
PROTEOLYSIS BASIS FOR IMPROVEDPROCESSING OF DRY-CURED MEATS 329 FIDEL
TOLDRD CHAPTER 14 VACUUM SALTING TREATMENTFOR THE ACCELERATED PROCESSING
OF DRY-CURED HAM 353 LOSE M. BARAT, RAUL GRAU, PEDRO FITO, AND ARNPARO
CHIRALT CHAPTER 15 THE USE OF BACTERIOCINSAGAINST MEAT-BORNE PATHOGENS
371 TERESA AYMERICH, MARGARITA GARRIGA, ANNA JOFRE, BETEN MARTIN, AND
JOSEPH M. MONFORT CHAPTER 16 LATEST DEVELOPMENTS IN MEAT BACTERIAL
STARTERS 401 REGINE TALON AND SABINE LEROY CBAPTER 17 MODIFIED
ATMOSPHERE PACKAGING 419 LOSEPH G. SEBRANEK AND TERRY A. HOUSER CHAPTER
18 PERSPECTIVES FOR THE ACTIVE PACKAGING OF MEAT PRODUCTS 449 YERONIQUE
COMA INDEX 473 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| building | Verbundindex |
| bvnumber | BV021517672 |
| callnumber-first | T - Technology |
| callnumber-label | TS1960 |
| callnumber-raw | TS1960 |
| callnumber-search | TS1960 |
| callnumber-sort | TS 41960 |
| callnumber-subject | TS - Manufactures |
| classification_tum | LEB 230f |
| ctrlnum | (OCoLC)61448135 (DE-599)BVBBV021517672 |
| dewey-full | 664/.9 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.9 |
| dewey-search | 664/.9 |
| dewey-sort | 3664 19 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01801nam a2200481zcb4500</leader><controlfield tag="001">BV021517672</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20060511 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">060320s2006 xxuad|| |||| 00||| eng d</controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a">2005024763</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1574445871</subfield><subfield code="c">alk. paper</subfield><subfield code="9">1-57444-587-1</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781574445879</subfield><subfield code="9">978-1-57444-587-9</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)61448135</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV021517672</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">xxu</subfield><subfield code="c">US</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TS1960</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.9</subfield><subfield code="2">22</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 230f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Advanced technologies for meat processing</subfield><subfield code="c">ed. by Leo M. L. Nollet ...</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boca Raton, Fla. [u.a.]</subfield><subfield code="b">Taylor & Francis</subfield><subfield code="c">2006</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">483 S.</subfield><subfield code="b">Ill., graph. Darst., Tab.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food science and technology</subfield><subfield code="v">158</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Viande</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Viande - Industrie</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Meat industry and trade</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Fleischverarbeitung</subfield><subfield code="0">(DE-588)4017497-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Fleischverarbeitung</subfield><subfield code="0">(DE-588)4017497-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nollet, Leo M. L.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food science and technology</subfield><subfield code="v">158</subfield><subfield code="w">(DE-604)BV000012997</subfield><subfield code="9">158</subfield></datafield><datafield tag="856" ind1="4" ind2=" "><subfield code="u">http://www.loc.gov/catdir/toc/ecip0518/2005024763.html</subfield><subfield code="3">Table of contents</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">OEBV Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014734204&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-014734204</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV021517672 |
| illustrated | Illustrated |
| index_date | 2024-07-02T14:21:24Z |
| indexdate | 2024-07-09T20:37:38Z |
| institution | BVB |
| isbn | 1574445871 9781574445879 |
| language | English |
| lccn | 2005024763 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014734204 |
| oclc_num | 61448135 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | 483 S. Ill., graph. Darst., Tab. |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Taylor & Francis |
| record_format | marc |
| series | Food science and technology |
| series2 | Food science and technology |
| spelling | Advanced technologies for meat processing ed. by Leo M. L. Nollet ... Boca Raton, Fla. [u.a.] Taylor & Francis 2006 483 S. Ill., graph. Darst., Tab. txt rdacontent n rdamedia nc rdacarrier Food science and technology 158 Includes bibliographical references and index Viande Viande - Industrie Meat Meat industry and trade Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Fleischverarbeitung (DE-588)4017497-9 s b DE-604 Nollet, Leo M. L. Sonstige oth Food science and technology 158 (DE-604)BV000012997 158 http://www.loc.gov/catdir/toc/ecip0518/2005024763.html Table of contents OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014734204&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Advanced technologies for meat processing Food science and technology Viande Viande - Industrie Meat Meat industry and trade Fleischverarbeitung (DE-588)4017497-9 gnd |
| subject_GND | (DE-588)4017497-9 (DE-588)4143413-4 |
| title | Advanced technologies for meat processing |
| title_auth | Advanced technologies for meat processing |
| title_exact_search | Advanced technologies for meat processing |
| title_exact_search_txtP | Advanced technologies for meat processing |
| title_full | Advanced technologies for meat processing ed. by Leo M. L. Nollet ... |
| title_fullStr | Advanced technologies for meat processing ed. by Leo M. L. Nollet ... |
| title_full_unstemmed | Advanced technologies for meat processing ed. by Leo M. L. Nollet ... |
| title_short | Advanced technologies for meat processing |
| title_sort | advanced technologies for meat processing |
| topic | Viande Viande - Industrie Meat Meat industry and trade Fleischverarbeitung (DE-588)4017497-9 gnd |
| topic_facet | Viande Viande - Industrie Meat Meat industry and trade Fleischverarbeitung Aufsatzsammlung |
| url | http://www.loc.gov/catdir/toc/ecip0518/2005024763.html http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014734204&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000012997 |
| work_keys_str_mv | AT nolletleoml advancedtechnologiesformeatprocessing |