LEADER 00896nam0-22003131i-450- 001 990001096640403321 035 $a000109664 035 $aFED01000109664 035 $a(Aleph)000109664FED01 035 $a000109664 100 $a20000920d1971----km-y0itay50------ba 101 0 $aeng 200 1 $aTheory of Linear Operators in Hilbert Space$fN.I. Akhiezer, I.M. Glazman 210 $aNew York$cFrederick Ungar$d1971 300 $aD.F. 610 0 $aAnalisi funzionale 610 0 $aAlgebre astratte 676 $a517.00//517.36 700 1$aAkhiezer,$bNaum I.$044240 702 1$aGlazman,$bIzrail Markovich 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001096640403321 952 $aS.14A-024$b16959$fFI1 952 $aS.14A-025$b16958$fFI1 959 $aFI1 996 $aTheory of Linear Operators in Hilbert Space$9335436 997 $aUNINA DB $aING01 LEADER 04537nam 2201129z- 450 001 9910557338903321 005 20220111 035 $a(CKB)5400000000042489 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76565 035 $a(oapen)doab76565 035 $a(EXLCZ)995400000000042489 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aInnovative Production Strategies for High-Quality, Traditional Pig Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (204 p.) 311 08$a3-0365-1400-7 311 08$a3-0365-1399-X 330 $aIn 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. 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $aadipose tissue 610 $aaggression 610 $aagonistic behavior 610 $aAlentejano 610 $aaltitude 610 $aamino acid 610 $aanimal welfare 610 $aaroma 610 $aautophagy 610 $aBi?saro 610 $acarcass 610 $acarcass quality 610 $acastration 610 $aCinta Senese pig 610 $acuring agents 610 $adarkness 610 $adifferentiation 610 $adorsal subcutaneous fat 610 $adry-cured ham 610 $aentire male 610 $aextensive system 610 $afatty acid 610 $afatty acids 610 $afatty-acid profile 610 $agenetic marker 610 $aham processing 610 $aham quality 610 $aIberian pig 610 $aIberian pork 610 $aimmunocastration 610 $ain-depth interviews 610 $aintramuscular preadipocyte 610 $aLiangshan pig 610 $alight 610 $alipogenic enzymes 610 $alncIMF4 610 $alow-protein diet 610 $amass spectrometry 610 $ameat 610 $ameat quality 610 $amixing 610 $anatural extract 610 $aphotoperiod 610 $apig 610 $apigs 610 $aplasma hormones 610 $apork 610 $apork quality 610 $aqualitative analysis 610 $aquality standard 610 $aregrouping 610 $aRibatejano 610 $asausages 610 $askin lesions 610 $asolid-phase microextraction 610 $astress 610 $aSus scrofa 610 $aswine 610 $atraditional pig products 610 $atransport 615 7$aBiology, life sciences 615 7$aResearch & information: general 615 7$aTechnology, engineering, agriculture 700 $aMartelli$b Giovanna$4edt$01322273 702 $aNannoni$b Eleonora$4edt 702 $aMartelli$b Giovanna$4oth 702 $aNannoni$b Eleonora$4oth 906 $aBOOK 912 $a9910557338903321 996 $aInnovative Production Strategies for High-Quality, Traditional Pig Products$93034741 997 $aUNINA