LEADER 03461oam 2200613I 450 001 9910800067503321 005 20230725021215.0 010 $a0-203-73152-2 010 $a0-429-16605-2 010 $a1-4398-0361-7 024 7 $a10.1201/b10785 035 $a(CKB)2560000000071874 035 $a(EBL)681288 035 $a(OCoLC)714568634 035 $a(SSID)ssj0000537361 035 $a(PQKBManifestationID)11351366 035 $a(PQKBTitleCode)TC0000537361 035 $a(PQKBWorkID)10566457 035 $a(PQKB)10375809 035 $a(MiAaPQ)EBC681288 035 $a(MiAaPQ)EBC4009949 035 $a(Au-PeEL)EBL681288 035 $a(CaPaEBR)ebr10464613 035 $a(CaONFJC)MIL544657 035 $a(Au-PeEL)EBL4009949 035 $a(EXLCZ)992560000000071874 100 $a20180331d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of analysis of edible animal by-products /$fedited by Leo M.L. Nollet, Fidel Toldra 210 1$aBoca Raton, Fla. :$cCRC Press,$d2011. 215 $a1 online resource (465 p.) 300 $aDescription based upon print version of record. 311 $a1-4398-0360-9 327 $aFront Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens 327 $aChapter 14 - Mycotoxins and ToxinsChapter 15 - Detection of Bone in Meat; Chapter 17 - Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18 - Residues of Food Contact Materials; Chapter 19 - Growth Promoters; Chapter 20 - Antibiotics; Chapter 21 - Environmental Contaminants: Pesticides; Chapter 22 - Environmental Contaminants: Heavy Metals; Chapter 23 - Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-Products; Back Cover 330 $aConsidered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible animal by-products-depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Regardless of the final product's destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional and 606 $aFood of animal origin$xAnalysis 606 $aAnimal products$xAnalysis 615 0$aFood of animal origin$xAnalysis. 615 0$aAnimal products$xAnalysis. 676 $a641.3/6 701 $aNollet$b Leo M. L.$f1948-$0308584 701 $aToldra$b Fidel$0430057 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910800067503321 996 $aHandbook of analysis of edible animal by-products$93873895 997 $aUNINA LEADER 01232nam0 22003011i 450 001 UON00468771 005 20231205105155.123 010 $a978-22-00-28857-0 100 $a20160720f2013 |0itac50 ba 101 $afre 102 $aFR 105 $a|||| 1|||| 200 1 $aCourse de sémantique$eintroduction$fFrancis Corblin 210 $aParis$cA. Colin$dc2013 215 $a191 p.$d21 cm 410 1$1001UON00177117$12001 $aCursus. Lettres$1210 $aParis$cColin 606 $aSemantica$3UONC000768$2FI 620 $aFR$dParis$3UONL002984 676 $a401.43$cLinguaggio e comunicazione. Semantica$v21 700 1$aCORBLIN$bFrancis$3UONV031747$0222591 712 $aColin$3UONV249042$4650 801 $aIT$bSOL$c20250131$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00468771 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI IX CORB $eSI 20501 7 951 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$bSI20161004 1J 20160720 996 $aCourse de sémantique$91471799 997 $aUNIOR