LEADER 02465nam 2200529 450 001 9910789784103321 005 20230607230928.0 010 $a1-283-20277-8 010 $a9786613202772 010 $a1-4411-1386-X 035 $a(CKB)2670000000106977 035 $a(EBL)742988 035 $a(OCoLC)745866686 035 $a(SSID)ssj0001011041 035 $a(PQKBManifestationID)12499201 035 $a(PQKBTitleCode)TC0001011041 035 $a(PQKBWorkID)11023825 035 $a(PQKB)10235566 035 $a(MiAaPQ)EBC742988 035 $a(Au-PeEL)EBL742988 035 $a(CaPaEBR)ebr11039521 035 $a(CaONFJC)MIL320277 035 $a(EXLCZ)992670000000106977 100 $a20150415h20012001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMaiden and mother $eprayers, hymns, songs and devotions to honour the Blessed Virgin Mary throughout the year /$fselected and arranged by M. M. Miles 210 1$aLondon, [England] :$cBurns & Oates,$d2001. 210 4$dİ2001 215 $a1 online resource (224 p.) 300 $aIncludes indexes. 311 $a0-86012-305-7 327 $aCONTENTS; INTRODUCTION; The Immaculate Conception of the Blessed Virgin Mary; Our Lady of Guadalupe; The Nativity; The Holy Family; The Solemnity of Mary., the Mother of God; The Presentation of the Lord; Our Lady of Lourdes; Our Lady's Saturdays; Ash Wednesday; The Annunciation; Good Friday; Easter; May - Our Lady's Month; The Visitation; The Immaculate Heart of Mary; Our Lady of Perpetual Help; Our Lady of Mount Carmel; The Assumption of the Blessed Virgin Mary; The Queenship of Mary; The Birthday of Our Lady; Our Lady of Sorrows; Our Lady of Ransom; Our Lady's Saturdays 327 $aOur Lady of the RosaryOur Lady of Walsingham; The Presentation of Our Lady; Index of First Lines; Index of Sources; Acknowledgements 330 $aThis collection of hymns, prayers, songs and poems in honour of the Virgin Mary are drawn from all centuries, from liturgical and non-liturgical sources. The material is arranged in sections following the Church's year, and brief historical introductions cover each of the feasts of Mary. 676 $a242.7/4 700 $aMiles$b M. M.$0488098 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910789784103321 996 $aMaiden and mother$93739768 997 $aUNINA LEADER 03923oam 2200637I 450 001 9910800095503321 005 20230802004403.0 010 $a0-429-15146-2 010 $a1-280-12196-3 010 $a9786613525826 010 $a1-4398-3684-1 024 7 $a10.1201/b11479 035 $a(CKB)2550000000079743 035 $a(EBL)846037 035 $a(OCoLC)774276687 035 $a(SSID)ssj0000581381 035 $a(PQKBManifestationID)11372483 035 $a(PQKBTitleCode)TC0000581381 035 $a(PQKBWorkID)10531936 035 $a(PQKB)10745659 035 $a(MiAaPQ)EBC846037 035 $a(Au-PeEL)EBL846037 035 $a(CaPaEBR)ebr10528147 035 $a(CaONFJC)MIL352582 035 $a(EXLCZ)992550000000079743 100 $a20180331d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of meat and meat processing /$fedited by Y.H. Hui ; associate editors, J.L. Aalhus. [et al.] 205 $a2nd ed. 210 1$aBoca Raton, Fla. :$cCRC Press,$d2012. 215 $a1 online resource (979 p.) 300 $aRev. ed. of: Meat science and applications / edited by Y.H. Hui. [et al.]. 2001. 311 $a1-4665-2217-8 311 $a1-4398-3683-3 320 $aIncludes bibliographical references. 327 $apt. 1. Meat industries -- pt. 2. Meat science -- pt. 3. Quality and other attributes -- pt. 4. Primary processing -- pt. 5. Secondary processing : principles and applications -- pt. 6. Secondary processing : products manufacturing -- pt. 7. Meat safety and workers safety. 330 $aPreface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation--$cProvided by publisher. 606 $aMeat 606 $aMeat industry and trade 615 0$aMeat. 615 0$aMeat industry and trade. 676 $a664/.92 686 $aTEC012000$2bisacsh 701 $aHui$b Y. H$g(Yiu H.)$0858835 701 $aAalhus$b J. L$01587909 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910800095503321 996 $aHandbook of meat and meat processing$93876686 997 $aUNINA LEADER 02649nam 2200637 450 001 9910812339403321 005 20200930080032.0 010 $a0-271-08526-6 010 $a0-271-08524-X 024 7 $a10.1515/9780271085265 035 $a(CKB)4100000010234538 035 $a(OCoLC)1144948368 035 $a(MdBmJHUP)muse84173 035 $a(MiAaPQ)EBC6224804 035 $a(DE-B1597)583844 035 $a(DE-B1597)9780271085265 035 $a(EXLCZ)994100000010234538 100 $a20200930d2019 uy 0 101 0 $aeng 135 $aur|||||||nn|n 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 15$a"The Spanish Element in Our Nationality" $eSpain and America at the World's Fairs and Centennial Celebrations, 1876-1915 /$fM. Elizabeth Boone 210 1$aUniversity Park, Pennsylvania :$cThe Pennsylvania State University Press,$d[2019] 210 4$dİ2019 215 $a1 online resource (xvi, 239 pages :)$cillustrations ; 311 $a0-271-08331-X 320 $aIncludes bibliographical references (pages 205-222) and index. 327 $aInventing America at the 1876 Philadelphia Centennial -- Defining (and defending) Spain in Barcelona and Paris, 1888 and 1889 -- Marginalizing Spain (and embracing Cuba) at the 1893 Columbian Exposition -- Reasserting Spain in America at the 1910 centennial exhibitions -- Using Spain to ignore Mexicans at the 1915 California fairs. 330 $a"Uses Spanish participation at a series of international exhibitions to explore the transnational histories of Spain, the United States, Europe, and America in order to understand how and why the Spanishness of U.S. national identity has been subverted, marginalized, and largely forgotten"--$cProvided by publisher. 606 $aExhibitions$xHistory 606 $aArt, Spanish$y19th century$vExhibitions 606 $aArt, Spanish$y20th century$vExhibitions 607 $aUnited States$xCivilization$xSpanish influences 610 $aAmerica. 610 $aLatin America. 610 $aMexican-Americans. 610 $aSpain. 610 $aWorld's Fairs. 610 $aexpositions. 610 $anational identity. 610 $athe United States. 610 $atransnational studies. 615 0$aExhibitions$xHistory. 615 0$aArt, Spanish 615 0$aArt, Spanish 676 $a907.4 700 $aBoone$b Mary Elizabeth$01620083 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910812339403321 996 $a"The Spanish Element in Our Nationality"$93952675 997 $aUNINA