LEADER 01202nam--2200397---450- 001 990000702030203316 005 20050512093253.0 035 $a0070203 035 $aUSA010070203 035 $a(ALEPH)000070203USA01 035 $a0070203 100 $a20011022d1997----km-y0itay0103----ba 101 $aita 102 $aIT 105 $a||||||||001yy 200 1 $a<> arte della guerra nella Bibbia$fT.R. Hobbs$gedizione italiana a cura di Flavio Della Vecchia$g[traduzione di Licia Minniti] 210 $aCasale Monferrato$cPIEMME$d1997 215 $a206 p.$d24 cm 312 $aA time for war 454 $12001$aA time for war$936663 461 1$1001-------$12001 606 0 $aGuerra$xConcezione biblica 676 $a261.873 700 1$aHOBBS,$bT.R.$0549102 702 1$aDALLA VECCHIA,$bFlavio 801 0$aIT$bsalbc$gISBD 912 $a990000702030203316 951 $aII 2 1755(XIV 778)$b135222 LM$cXIV 959 $aBK 969 $aUMA 979 $aPATTY$b90$c20011022$lUSA01$h1924 979 $c20020403$lUSA01$h1719 979 $aPATRY$b90$c20040406$lUSA01$h1648 979 $aCOPAT7$b90$c20050512$lUSA01$h0932 996 $aA time for war$936663 997 $aUNISA LEADER 04582nam 2201369z- 450 001 9910404085803321 005 20210211 010 $a3-03928-691-9 035 $a(CKB)4100000011302280 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/44404 035 $a(oapen)doab44404 035 $a(EXLCZ)994100000011302280 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (236 p.) 311 08$a3-03928-690-0 330 $aWithin 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. 606 $aBiology, life sciences$2bicssc 610 $abeef performances 610 $abeef quality 610 $abeef tenderness 610 $abiological marker 610 $abiomarker 610 $aboar taint 610 $abovine 610 $abovine proteomics 610 $abreed 610 $abreeders 610 $abroilers 610 $acalpain 610 $acarcass 610 $acarcass and meat qualities 610 $acarcass characteristics 610 $acastration 610 $achuck sale section 610 $acolor attributes 610 $acomplexus muscle 610 $aconsumer 610 $acows 610 $acull cow 610 $adecision trees 610 $adry-cured belly 610 $aextracellular matrix 610 $afarm survey 610 $afarm-to-fork 610 $afattening period 610 $afetus 610 $afinishing practices 610 $aFolin-Ciocalteu 610 $agrass-fed 610 $agrowth period 610 $ah2afx 610 $aimmunohistology 610 $ainfraspinatus muscle 610 $aintramuscular fat 610 $aLC-MS/MS 610 $alongissimus muscle 610 $amachine learning 610 $amale and female turkeys 610 $amalondialdehyde 610 $ameat 610 $ameat quality 610 $ameat rheological properties 610 $ameat science 610 $ameat sensory properties 610 $amodeling 610 $amonitoring 610 $amuscle biochemistry 610 $amuscle proteins 610 $anatural antioxidant 610 $anear-infrared spectroscopy 610 $anutritional 610 $anutritional quality 610 $aOMICs tools 610 $aon-line 610 $aone-dimensional electrophoresis 610 $apancetta 610 $apasture 610 $aphenol 610 $aphenotypic model 610 $apig 610 $apre-weaning period 610 $aprediction 610 $apredictive model 610 $aprocessed meat 610 $aproduction systems 610 $aquality 610 $arearing managements 610 $arearing practices 610 $arearing surveys 610 $arhomboideus muscle 610 $asample preparation 610 $asensorial and technological quality 610 $asensory acceptability 610 $asensory and technological quality 610 $aserratus ventralis muscle 610 $ashear force 610 $askeletal muscle 610 $aspectroscopy 610 $astatistical tools for meat quality prediction 610 $asuckling cattle 610 $atenderness 610 $atrade-off 610 $ayoung bulls 615 7$aBiology, life sciences 700 $aPicard$b Brigitte$4auth$01237250 702 $aGagaoua$b Mohammed$4auth 906 $aBOOK 912 $a9910404085803321 996 $aCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement$93011704 997 $aUNINA