LEADER 00886nam0 2200289 450 001 000011139 005 20180530141439.0 100 $a20080514g19329999km-y0itay50------ba 101 0 $ager 102 $aDE 105 $ay-------001yy 200 1 $aHandbuch der Klimatologie$fvon Julius von Hann 205 $a4., umgearbeite und vermehrte Aufl.$fvon Karl Konch 210 $aStuttgart$cJ. Engelhorn$d1932- 215 $av.$d24 cm 225 2 $aBibliothek geographischer Handbucher 327 0 $a1.: Allgemeine Klimalehre 410 0$12001$aBibliothek geographischer Handbucher 610 1 $aMeteorologia 676 $a551.62$v19 700 1$aHann,$bJulius$069296 702 1$aKonch,$bKarl 801 0$aIT$bUNIPARTHENOPE$c20080514$gRICA$2UNIMARC 912 $a000011139 951 $a551.62/101[1]$b3502$cPIST 996 $aHandbuch der Klimatologie$9366407 997 $aUNIPARTHENOPE LEADER 04381nam 22004935 450 001 9910337927903321 005 20251113212454.0 010 $a3-030-05484-5 024 7 $a10.1007/978-3-030-05484-7 035 $a(CKB)4100000007592213 035 $a(MiAaPQ)EBC5660305 035 $a(DE-He213)978-3-030-05484-7 035 $a(PPN)233802231 035 $a(EXLCZ)994100000007592213 100 $a20190131d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMore than Beef, Pork and Chicken ? The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet /$fedited by José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (421 pages) 311 08$a3-030-05483-7 327 $a1. Meat in the human diet: a biosocial perspective -- 2. Meat quality, brands and consumer trends -- 3. Horsemeat: increasing quality and nutritional value -- 4. Camel carcass and meat quality characteristics -- 5. Carcass characteristics and meat quality of bison, buffalo, and yak -- 6. Carcass characteristics and meat quality of sheep and goat -- 7. Carcass traits and meat quality of rabbit, hare, guinea pig and capybara -- 8. Wild boar - Production, meat quality traits and derived products -- 9. Carcass characteristics and meat quality of deer -- 10. Carcass characteristics, meat quality and nutritional profile of pheasant, quail and Guinea fowl -- 11. Goose, Duck and Garganey -- 12. Meat production from wild kangaroo: the species, industry, carcass characteristics and meat quality traits -- 13. Exotic meats: An alternative food source. 330 $aThis comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken ? The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing. . 606 $aFood science 606 $aChemistry, Organic 606 $aFood Science 606 $aOrganic Chemistry 615 0$aFood science. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aOrganic Chemistry. 676 $a338.176 702 $aLorenzo$b Jose? M.$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aMunekata$b Paulo E. S.$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aBarba$b Francisco J$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aToldra?$b Fidel$4edt$4http://id.loc.gov/vocabulary/relators/edt 906 $aBOOK 912 $a9910337927903321 996 $aMore than Beef, Pork and Chicken$91570904 997 $aUNINA