More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet:
Gespeichert in:
| Weitere Verfasser: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer International Publishing
2019
Cham Springer |
| Schlagworte: | |
| Online-Zugang: | BTU01 TUM01 Volltext |
| Beschreibung: | 1 Online-Ressource (XIV, 416 p. 53 illus., 41 illus. in color) |
| ISBN: | 9783030054847 |
| DOI: | 10.1007/978-3-030-05484-7 |
Internformat
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| 245 | 1 | 0 | |a More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet |c edited by José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá |
| 264 | 1 | |a Cham |b Springer International Publishing |c 2019 | |
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| 700 | 1 | |a Lorenzo, José Manuel |4 edt | |
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Datensatz im Suchindex
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| author2 | Lorenzo, José Manuel Munekata, Paulo Eduardo Sichetti Barba, Francisco J. Toldrá, Fidel |
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| author_facet | Lorenzo, José Manuel Munekata, Paulo Eduardo Sichetti Barba, Francisco J. Toldrá, Fidel |
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-030-05484-7 |
| format | Electronic eBook |
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| id | DE-604.BV045948411 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:31:16Z |
| institution | BVB |
| isbn | 9783030054847 |
| language | English |
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| physical | 1 Online-Ressource (XIV, 416 p. 53 illus., 41 illus. in color) |
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| publishDate | 2019 |
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| publisher | Springer International Publishing Springer |
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| spelling | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet edited by José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá Cham Springer International Publishing 2019 Cham Springer 1 Online-Ressource (XIV, 416 p. 53 illus., 41 illus. in color) txt rdacontent c rdamedia cr rdacarrier Food Science Organic Chemistry Food science Chemistry, Organic Lorenzo, José Manuel edt Munekata, Paulo Eduardo Sichetti edt Barba, Francisco J. edt Toldrá, Fidel edt Erscheint auch als Druck-Ausgabe 978-3-030-05483-0 Erscheint auch als Druck-Ausgabe 978-3-030-05485-4 https://doi.org/10.1007/978-3-030-05484-7 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet Food Science Organic Chemistry Food science Chemistry, Organic |
| title | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet |
| title_auth | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet |
| title_exact_search | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet |
| title_full | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet edited by José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá |
| title_fullStr | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet edited by José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá |
| title_full_unstemmed | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet edited by José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá |
| title_short | More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet |
| title_sort | more than beef pork and chicken the production processing and quality traits of other sources of meat for human diet |
| topic | Food Science Organic Chemistry Food science Chemistry, Organic |
| topic_facet | Food Science Organic Chemistry Food science Chemistry, Organic |
| url | https://doi.org/10.1007/978-3-030-05484-7 |
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