01331nam0 22003371i 450 VAN006995420090506120000.088-7802-261-620090506d1991 |0itac50 baitaGRCIT|||| |||||AlessandraLicofronea cura di Massimo Fusillo, André Hurst e Guido PaduanoMilano : Guerini1991315 p. ; 20 cmTrad. italiana a fronte di Guido Paduano.001VAN00699562001 Biblioteca letteraria210 MilanoGuerini.10MilanoVANL000284882.01Dramma e poesia drammatica in greco classico, origini-50021LycophronVANV055086471429FusilloMassimoVANV037288HurstAndréVANV055088PaduanoGuidoVANV029430Guerini <editore>VANV108051650LicofroneLycophronVANV055087ITSOL20230616RICABIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALIIT-CE0103VAN07VAN0069954BIBLIOTECA DEL DIPARTIMENTO DI LETTERE E BENI CULTURALI07CONS Xd Lyk 769 07 4305 20090506 Alessandra285358UNICAMPANIA03382nam 2201021z- 450 991055710290332120210501(CKB)5400000000041018(oapen)https://directory.doabooks.org/handle/20.500.12854/69288(oapen)doab69288(EXLCZ)99540000000004101820202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQuality and Safety of Meat ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (154 p.)3-03943-372-5 3-03943-373-3 Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.Biology, life sciencesbicsscResearch & information: generalbicsscaldehyde ratiosaldehydesbattersbeefbest practiceblack soldier flybreast meatbroilerCampylobactercarbon monoxidecatfishcecinachickenclusterCOcull cowsenhanced meatEscherichia coli O157:H7extrinsicfreshnessHermetia illucensintrinsiclamblamb meatListeria monocytogenesM. pectoralis superficialismeat confitmeat qualitymicrostructuremodified atmosphere packagingmoisture-enhanced meatmuscle foodsoiloil contentovinepackagingpoultryqualityquality controlregulationSalmonellasensory analysissensory qualityshelf-lifesodium chloride brineSpirulinaStaphylococcus aureustexturethermal inactivationtraditional meat productsvacuum impregnationvealvolatile compoundsBiology, life sciencesResearch & information: generalPanea Begoñaedt1296128Ripoll GuillermoedtPanea BegoñaothRipoll GuillermoothBOOK9910557102903321Quality and Safety of Meat Products3023787UNINA