LEADER 02893nam  2200793z- 450 
001 9910557332103321
005 20231214132931.0
035   $a(CKB)5400000000042558
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76920
035   $a(EXLCZ)995400000000042558
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aImproving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (112 p.)
311   $a3-0365-2287-5 
311   $a3-0365-2288-3 
330   $aThe e-book and Special Issue ?Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat? is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
606   $aResearch & information: general$2bicssc
606   $aBiology, life sciences$2bicssc
610   $astevioside
610   $aorganic selenium
610   $aHanwoo cattle
610   $afatty acid profile
610   $aoxidative status
610   $asensory attributes
610   $apolyamide-alginate film
610   $ananoparticle
610   $anisin
610   $a?-polylysine
610   $afrankfurter
610   $aplant extract
610   $aactive packaging
610   $abeef
610   $aelectrical stimulation
610   $aglycolytic potential
610   $aquality
610   $atemperature decline
610   $abeef patties
610   $acorn starch
610   $aOsan
610   $atenderness
610   $acooking loss
610   $aback fat
610   $aboar taint
610   $aentire male pig
610   $aGC-MS
610   $alipid oxidation
610   $ameat quality
610   $apork meat
610   $aSPME
610   $aVOC
610   $aBordaleira-de-Entre-Douro-e-Minho
610   $arearing system
610   $apasture
610   $aconcentrate
610   $avolatile compounds
615  7$aResearch & information: general
615  7$aBiology, life sciences
700   $aSichetti Munekata$b Paulo Eduardo$4edt$01322268
702   $aSichetti Munekata$b Paulo Eduardo$4oth
906   $aBOOK
912   $a9910557332103321
996   $aImproving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat$93034732
997   $aUNINA