LEADER 01204nam0 22002891i 450 001 UON00478525 005 20231205105238.516 010 $a90-04-09421-0 100 $a20170621d1992 |0itac50 ba 101 $alat$aLAT 102 $aNL 105 $a|||| ||||| 200 1 $aDe occulta philosophia libri tres$fCornelius Agrippa$gedited by V. Perrone Compagni 210 $aLeiden [etc.]$cE. J. Brill$d1992 215 $a[VII], 657 p.$cill.$d25 cm. - Segue appendice. 410 1$1001UON00066820$12001 $aStudies in the history of christian thought$fEdited by Heiko A. Oberman$v48 606 $aOCCULTISMO$3UONC025931$2FI 620 $aNL$dLeiden$3UONL003056 700 1$aAGRIPPA VON NETTESHEIM$bHeinrich Cornelius$3UONV183409$0489574 702 1$aPerrone Compagni$bVittoria$3UONV138276 712 $aBrill$3UONV245886$4650 801 $aIT$bSOL$c20250502$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00478525 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI FS 05718 $eSI FP 7221 5 996 $aDe occulta philosophia libri tres$91473062 997 $aUNIOR LEADER 03382nam 2201021z- 450 001 9910557102903321 005 20210501 035 $a(CKB)5400000000041018 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69288 035 $a(oapen)doab69288 035 $a(EXLCZ)995400000000041018 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aQuality and Safety of Meat Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (154 p.) 311 08$a3-03943-372-5 311 08$a3-03943-373-3 330 $aFood safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement. 606 $aBiology, life sciences$2bicssc 606 $aResearch & information: general$2bicssc 610 $aaldehyde ratios 610 $aaldehydes 610 $abatters 610 $abeef 610 $abest practice 610 $ablack soldier fly 610 $abreast meat 610 $abroiler 610 $aCampylobacter 610 $acarbon monoxide 610 $acatfish 610 $acecina 610 $achicken 610 $acluster 610 $aCO 610 $acull cows 610 $aenhanced meat 610 $aEscherichia coli O157:H7 610 $aextrinsic 610 $afreshness 610 $aHermetia illucens 610 $aintrinsic 610 $alamb 610 $alamb meat 610 $aListeria monocytogenes 610 $aM. pectoralis superficialis 610 $ameat confit 610 $ameat quality 610 $amicrostructure 610 $amodified atmosphere packaging 610 $amoisture-enhanced meat 610 $amuscle foods 610 $aoil 610 $aoil content 610 $aovine 610 $apackaging 610 $apoultry 610 $aquality 610 $aquality control 610 $aregulation 610 $aSalmonella 610 $asensory analysis 610 $asensory quality 610 $ashelf-life 610 $asodium chloride brine 610 $aSpirulina 610 $aStaphylococcus aureus 610 $atexture 610 $athermal inactivation 610 $atraditional meat products 610 $avacuum impregnation 610 $aveal 610 $avolatile compounds 615 7$aBiology, life sciences 615 7$aResearch & information: general 700 $aPanea$b Begoņa$4edt$01296128 702 $aRipoll$b Guillermo$4edt 702 $aPanea$b Begoņa$4oth 702 $aRipoll$b Guillermo$4oth 906 $aBOOK 912 $a9910557102903321 996 $aQuality and Safety of Meat Products$93023787 997 $aUNINA