LEADER 04478nam 2200577Ia 450 001 9910140598303321 005 20170810192442.0 010 $a1-282-68621-6 010 $a9786612686214 010 $a0-470-50445-5 010 $a0-470-50444-7 035 $a(CKB)2670000000014644 035 $a(EBL)514296 035 $a(OCoLC)609862420 035 $a(SSID)ssj0000397344 035 $a(PQKBManifestationID)11267080 035 $a(PQKBTitleCode)TC0000397344 035 $a(PQKBWorkID)10355313 035 $a(PQKB)11601576 035 $a(MiAaPQ)EBC514296 035 $a(EXLCZ)992670000000014644 100 $a20090420d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of poultry science and technology$hVolume 1$iPrimary processing$b[electronic resource] /$feditor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarco?n-Rojo ... [et al.] 210 $aHoboken, N.J. $cWiley$dc2010 215 $a1 online resource (806 p.) 300 $aIncludes index. 311 $a0-470-18552-X 327 $aHANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I POULTRY: BIOLOGY TO PREMORTEM STATUS; 1 Poultry Biology, Classification, and Trade Descriptions; 2 Competitive Exclusion Treatment in Poultry Management; 3 Premortem Handling; 4 Transportation to the Slaughterhouse; PART II SLAUGHTERING AND CUTTING; 5 Slaughterhouse Building and Facility Requirements; 6 Slaughtering Equipment and Operations; 7 Poultry Carcass Evaluation and Cutting; 8 Official Control of Slaughterhouses and Processing Plants; 9 Poultry Packaging; 10 Kosher Laws in Food Processing 327 $a11 Food Production from the Halal PerspectivePART III PRESERVATION: REFRIGERATION AND FREEZING; 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature; 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat; 14 Low-Temperature Storage of Poultry; 15 Engineering Principles of Freezing; 16 Quality of Frozen Poultry; 17 Quality of Refrigerated Poultry; 18 Refrigeration Equipment and Operations; 19 Freezing Equipment and Operations; 20 Refrigeration and Freezing in Central Facilities and Retail Stores 327 $a21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories)PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION; 22 Heating, Drying, and Chemicals; 23 Irradiation; PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES; 24 Quality Characteristics of Poultry Products; 25 Chemical Composition and Nutritional Content of Raw Poultry Meat; 26 Poultry Meat Tenderness; 27 Pale, Soft, and Exudative Poultry Meat; PART VI EGGS; 28 Nutritional and Health Attributes of Eggs; 29 Functional Properties of Egg Components in Food Systems 327 $aPART VII SANITATION AND SAFETY30 Chemical Residues: Pesticides and Drugs (?-Agonists and Antibiotics); 31 Factors Affecting Microbial Growth in Fresh Poultry; 32 Basic Principles of the HACCP System in the Poultry Industry; 33 HACCP in Poultry Slaughterhouses; 34 Online Inspection; 35 Poultry-Related Foodborne Disease; 36 Poultry-Related Foodborne Diseases in Central and South; 37 Overview of Poultry Processing and Workers' Safety; 38 Poultry-Processing Industry and eTool; Index; Contents of Volume 2: Secondary Processing 330 $aA comprehensive reference for the poultry industry-Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable 606 $aPoultry$xProcessing 606 $aPoultry plants 608 $aElectronic books. 615 0$aPoultry$xProcessing. 615 0$aPoultry plants. 676 $a664.93 701 $aGuerrero-Legarreta$b Isabel$0874026 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910140598303321 996 $aHandbook of poultry science and technology$91978100 997 $aUNINA LEADER 02050nam 2200529 450 001 9910787593203321 005 20230803030607.0 010 $a1-78084-168-X 035 $a(CKB)2670000000391299 035 $a(EBL)1179660 035 $a(OCoLC)851970669 035 $a(SSID)ssj0001599939 035 $a(PQKBManifestationID)16306723 035 $a(PQKBTitleCode)TC0001599939 035 $a(PQKBWorkID)14892847 035 $a(PQKB)10009020 035 $a(MiAaPQ)EBC1179660 035 $a(Au-PeEL)EBL1179660 035 $a(OCoLC)828119265 035 $a(EXLCZ)992670000000391299 100 $a20220517d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOsteoporosis /$feditors, Jean-Yves Reginster and Olivier Bruye?re 205 $a1st ed. 210 1$aLondon, England :$cFuture Medicine Ltd.,$d[2013] 210 4$dİ2013 215 $a1 online resource (88 p.) 300 $aDescription based upon print version of record. 311 $a1-78084-170-1 327 $aTitle page; Copyright page; Contents; Foreword. Osteoporosis; 1. Pathogenesis of osteoporosis; 2. Diagnosis of osteoporosis; 3. Nonmedical treatment of osteoporosis; 4. Pharmacological treatment of osteoporosis; 5. Preventing postmenopausal osteoporosis; Index 330 $aOsteoporosis is considered to be a major health issue in all developed countries, but recent years have seen improvements in understanding and management of the disorder. This work, authored by a team of international experts, explores the pathogenesis and diagnosis of disease, available treatments (pharmacological and non-medical) together with options for prevention. 606 $aOsteoporosis 615 0$aOsteoporosis. 676 $a616.716 702 $aReginster$b Jean-Yves 702 $aBruye?re$b Olivier 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910787593203321 996 $aOsteoporosis$91014999 997 $aUNINA