LEADER 02971oam 2200613 450 001 9910137617803321 005 20221206095545.0 010 $a9782351592656$b(ebook) 010 $z9782351590744$b(paperback) 024 7 $a10.4000/books.ifpo.465 035 $a(CKB)3170000000060982 035 $a(SSID)ssj0000710618 035 $a(PQKBManifestationID)12332778 035 $a(PQKBTitleCode)TC0000710618 035 $a(PQKBWorkID)10689257 035 $a(PQKB)10140266 035 $a(FrMaCLE)OB-ifpo-465 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/60654 035 $a(PPN)182829952 035 $a(EXLCZ)993170000000060982 100 $a20160829d2008 uy 0 101 0 $afre 135 $auubu#---uuuuu 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aTemps et espaces en Palestine $eflux et résistances identitaires = Of times and spaces in Palestine : the flows and resistances of identity /$fRoger Heacock 210 $cPresses de l?Ifpo$d2008 210 31$aFrance :$cInstitut français du Proche Orient,$d2008 215 $a1 online resource (329 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$aPrint version: 9782351590744 330 $aThis volume, containing chapters in French (some translated from Arabic) and others in English, is a collective work, diverse and dynamic, analysing symbolic, discursive, archival, oral and archaeological data regarding the Palestinian social formation through time and space. Its authors, who include internationally recognized specialists as well as young scholars from the occupied territories, have in common their critique of established paradigms, based on a reading of data in the light of contemporary theoretical breakthroughs. The contributions were edited by Roger Heacock, professor of history at Birzeit University, author of Towards a New Tricontinental? Shifting Perspectives and Realities in the International System(Birzeit, Ibrahim Abu-Lughod Institute), of the series ?Internationalist in Palestine? and of ? Ma zilna huna : we are still there? (Confluences-Méditerranée) . 606 $aRegions & Countries - Asia & the Middle East$2HILCC 606 $aHistory & Archaeology$2HILCC 606 $aMiddle East$2HILCC 607 $aPalestine$xEthnic identity 607 $aPalestine$xHistory 607 $aPala?stinenser$2swd 610 $aidentité politique 610 $arésistances identitaires 610 $awaqf 610 $aidentité palestinienne 610 $arévolte 615 7$aRegions & Countries - Asia & the Middle East 615 7$aHistory & Archaeology 615 7$aMiddle East 700 $aRoger Heacock (dir.)$4auth$01355064 702 $aHeacock$b Roger 801 0$bPQKB 801 2$bUkMaJRU 912 $a9910137617803321 996 $aTemps et espaces en Palestine$93359106 997 $aUNINA LEADER 05909nam 2200853Ia 450 001 9910816489503321 005 20240514073526.0 010 $a1-280-58670-2 010 $a9786613616531 010 $a1-118-22917-7 010 $a1-118-22908-8 010 $a1-118-22922-3 035 $a(CKB)2670000000152873 035 $a(EBL)821886 035 $a(OCoLC)779140518 035 $a(SSID)ssj0000624322 035 $a(PQKBManifestationID)11926414 035 $a(PQKBTitleCode)TC0000624322 035 $a(PQKBWorkID)10665602 035 $a(PQKB)11030361 035 $a(MiAaPQ)EBC821886 035 $a(Au-PeEL)EBL821886 035 $a(CaPaEBR)ebr10538622 035 $a(CaONFJC)MIL361653 035 $a(EXLCZ)992670000000152873 100 $a20111018d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOrganic meat production and processing /$fedited by Steven C. Ricke ... [et al.] 205 $a1st ed. 210 $aHoboken, NJ $cJohn Wiley and Sons$d2012 215 $a1 online resource (466 p.) 225 0 $aInstitute of food technologist series 300 $aDescription based upon print version of record. 311 $a0-8138-2126-6 320 $aIncludes bibliographical references and index. 327 $aOrganic Meat Production and Processing; Contents; List of Contributors; 1 Historical and Current Perspectives on Organic Meat Production; 1.1 What is organic - definition; 1.2 History and development of the modern organic food industry; 1.3 Organic food labels; 1.4 Organic meat and objectives of this book; Acknowledgment; References; SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES; 2 Organic Meat Operations in the United States; 2.1 Introduction; 2.2 The market for organic meat in the United States; 2.3 Production and supply of organic meat in the United States 327 $a2.4 Future of the US organic meat industryReferences; 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States; 3.1 Introduction; 3.2 The national organic program; 3.3 Future directions and conclusions; References; 4 Organic Meat Production in Europe: Market and Regulation; 4.1 Introduction; 4.2 The regulatory framework; 4.3 Organic animal production: salient features of the new EU regulation; 4.4 Characteristics of the organic meat industry; 4.5 Consumer issues; 4.6 Conclusions; References; 5 Organic Meat Marketing; 5.1 Introduction 327 $a5.2 Consumers' purchasing drivers and deterrents5.3 Economics and price premium; 5.4 An analysis across organic buyer types and sociodemographic dimensions; 5.5 Conclusions; Acknowledgment; References; SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS; 6 Health and Welfare of Organic Livestock and Its Challenges; 6.1 Introduction; 6.2 Characteristics of organic livestock farming; 6.3 Implications of living conditions on animal health and welfare; 6.4 Heterogeneity of living conditions between organic farms 327 $a6.5 Status of animal health and welfare in organic farming6.6 Different perspectives; 6.7 Inconsistencies and cognitive dissonances; 6.8 Challenges; 6.9 New approach; References; 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing; 7.1 Organic meat and environmental impacts; 7.2 The life cycle assessment method; 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus; 7.4 Case study-national scan-level carbon footprint for US swine production; 7.5 Conclusions 327 $aReferences8 Genetics of Poultry Meat Production in Organic Systems; 8.1 Introduction; 8.2 The growth; 8.3 Adaptation to outdoor facilities; 8.4 Concentration and/or quality of nutrients fed to the organically grown chicken; 8.5 The parent stock should be organically kept - perhaps?; 8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens?; 8.7 Dual purpose or specialised breeds; 8.8 Conclusion; References; 9 Organic Meat By-Products for Affiliated Food Industries; 9.1 Introduction; 9.2 Meat by-products; 9.3 Marketing organic by-products 327 $a9.4 Current regulations regarding the pet-food industry 330 $aOrganic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other org 410 0$aInstitute of Food Technologists Series 606 $aMeat industry and trade 606 $aMeat industry and trade$zUnited States 606 $aNatural foods industry 606 $aMeat hygiene 606 $aNatural foods 606 $aProcessed foods 606 $aAnimal industry 606 $aPacking-houses 606 $aAnimal biotechnology 615 0$aMeat industry and trade. 615 0$aMeat industry and trade 615 0$aNatural foods industry. 615 0$aMeat hygiene. 615 0$aNatural foods. 615 0$aProcessed foods. 615 0$aAnimal industry. 615 0$aPacking-houses. 615 0$aAnimal biotechnology. 676 $a363.19/29 701 $aRicke$b Steven C.$f1957-$01432884 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910816489503321 996 $aOrganic meat production and processing$94077390 997 $aUNINA