01294nam0 22003131i 450 UON0035068320231205104340.7184-7039-294-820100105d1986 |0itac50 baspaES|||| 1||||ˆEl ‰Señorito mimadoLa Señorita malcriadaTomas de Iriarteedición, introducción y notas de Russel P. SeboldMadridCastaliac1986551 p.19 cm.001UON001731032001 Clásicos Castalia210 MadridCastalia001UON003506842001 ˆLa ‰Señorita malcriadaTomas de Iriarteedición, introducción y notas de Russel P. SeboldESMadridUONL000218861Poesia spagnola21IRIARTETomas deUONV185635131920SeboldRussell P.UONV168627CastaliaUONV266274650ITSOL20250516RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00350683SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI SPA 4 C.C IRI SI LO 37536 7 La Señorita malcriada1355664Señorito mimado102335UNIOR04611nam 2201381z- 450 9910404085803321202102113-03928-691-9(CKB)4100000011302280(oapen)https://directory.doabooks.org/handle/20.500.12854/44404(oapen)doab44404(oapen)44404(EXLCZ)99410000001130228020202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierCurrent Advances in Meat Nutritional, Sensory and Physical Quality ImprovementMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (236 p.)3-03928-690-0 Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.Biology, life sciencesbicsscbeef performancesbeef qualitybeef tendernessbiological markerbiomarkerboar taintbovinebovine proteomicsbreedbreedersbroilerscalpaincarcasscarcass and meat qualitiescarcass characteristicscastrationchuck sale sectioncolor attributescomplexus muscleconsumercowscull cowdecision treesdry-cured bellyextracellular matrixfarm surveyfarm-to-forkfattening periodfetusfinishing practicesFolin-Ciocalteugrass-fedgrowth periodh2afximmunohistologyinfraspinatus muscleintramuscular fatLC-MS/MSlongissimus musclemachine learningmale and female turkeysmalondialdehydemeatmeat qualitymeat rheological propertiesmeat sciencemeat sensory propertiesmodelingmonitoringmuscle biochemistrymuscle proteinsnatural antioxidantnear-infrared spectroscopynutritionalnutritional qualityOMICs toolson-lineone-dimensional electrophoresispancettapasturephenolphenotypic modelpigpre-weaning periodpredictionpredictive modelprocessed meatproduction systemsqualityrearing managementsrearing practicesrearing surveysrhomboideus musclesample preparationsensorial and technological qualitysensory acceptabilitysensory and technological qualityserratus ventralis muscleshear forceskeletal musclespectroscopystatistical tools for meat quality predictionsuckling cattletendernesstrade-offyoung bullsBiology, life sciencesPicard Brigitteauth1237250Gagaoua MohammedauthBOOK9910404085803321Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement3011704UNINA