02513 am 2200493 n 450 991028354440332120231128213150.0979-1-02-401132-52-87775-990-310.4000/books.purh.5598(CKB)2560000000330039(FrMaCLE)OB-purh-5598(oapen)https://directory.doabooks.org/handle/20.500.12854/40764(PPN)241290929(EXLCZ)99256000000033003920180828j|||||||| ||| 0freuu||||||m||||txtrdacontentcrdamediacrrdacarrierAmilec ou La Graine d’hommes /Charles-François Tiphaigne de La RocheMont-Saint-Aignan Presses universitaires de Rouen et du Havre20181 online resource (244 p.)2-87775-524-X Amilec est un songe philosophique difficilement classable, à l'image de son auteur. Publié pour la première fois en 1753, il fait passer son lecteur de la toilette d'une dame au cabinet d'un savant qui étudie la génération des êtres, puis le conduit dans les espaces aériens peuplés de génies chargés de récolter la graine d'hommes, sans oublier un détour par la Lune. De la parodie d'une théorie scientifique à une autre, Amilec entraîne dans un tourbillon satirique d'interrogations sur l'homme et fait cheminer en permanence entre certitudes provisoires et joyeuse inquiétude. L'invention et l'ingéniosité qu'y déploie Charles Tiphaigne en font un roman curieux, à la fois récit merveilleux et fable savante. La présente édition, fruit de longues recherches dans les fonds d'archives et dans les bibliothèques, donne enfin à l'œuvre toute sa signification, en la situant dans les débats du temps et dans le parcours de son auteur. Elle est complétée par la première biographie de Charles Tiphaigne et accompagnée de documents inédits.PhilosophyHistoryphilosophiesciencephilosophiesciencePhilosophyHistoryphilosophiescienceTiphaigne de La Roche Charles-François565855Citton Yves448518Vincent Philippe556122FR-FrMaCLEBOOK9910283544403321Amilec ou La Graine d’hommes3019166UNINA04537nam 2201129z- 450 991055733890332120220111(CKB)5400000000042489(oapen)https://directory.doabooks.org/handle/20.500.12854/76565(oapen)doab76565(EXLCZ)99540000000004248920202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierInnovative Production Strategies for High-Quality, Traditional Pig ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (204 p.)3-0365-1400-7 3-0365-1399-X In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO-Protected Designation of Origin, PGI-Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact.This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.Biology, life sciencesbicsscResearch & information: generalbicsscTechnology, engineering, agriculturebicsscadipose tissueaggressionagonistic behaviorAlentejanoaltitudeamino acidanimal welfarearomaautophagyBísarocarcasscarcass qualitycastrationCinta Senese pigcuring agentsdarknessdifferentiationdorsal subcutaneous fatdry-cured hamentire maleextensive systemfatty acidfatty acidsfatty-acid profilegenetic markerham processingham qualityIberian pigIberian porkimmunocastrationin-depth interviewsintramuscular preadipocyteLiangshan piglightlipogenic enzymeslncIMF4low-protein dietmass spectrometrymeatmeat qualitymixingnatural extractphotoperiodpigpigsplasma hormonesporkpork qualityqualitative analysisquality standardregroupingRibatejanosausagesskin lesionssolid-phase microextractionstressSus scrofaswinetraditional pig productstransportBiology, life sciencesResearch & information: generalTechnology, engineering, agricultureMartelli Giovannaedt1322273Nannoni EleonoraedtMartelli GiovannaothNannoni EleonoraothBOOK9910557338903321Innovative Production Strategies for High-Quality, Traditional Pig Products3034741UNINA