LEADER 01264nam a2200325 i 4500 001 991001358229707536 005 20020502191246.0 008 991108s1998 it ||| | ita 020 $a8846405838$c29000 035 $ab11501285-39ule_inst 035 $aPRUMB59525$9ExL 040 $aDUSS - Diploma Universitario in Servizio Sociale$bita 082 0 $a333.72 100 1 $aBiorcio, Roberto$0143888 245 10$aNuovi attori per un pianeta verde :$bla questione ambientale nelle opinioni dei cittadini in 19 paesi /$cR. Biorcio ... [et al.] ; a cura di Giovanna Guidorossi 260 $aMilano :$bF. Angeli,$c1998 300 $a191 p. ;$c22 cm. 490 0 $aProgramma di indagine sociale internazionale ;$v4 500 $aSegue: Appendice. 500 $aIn cop.: Eurisko. 650 4$aAmbiente naturale$xProtezione 650 4$aInquinamento$xControllo 700 1 $aGuidorossi, Giovanna 710 2 $aEurisko 907 $a.b11501285$b01-03-17$c01-07-02 912 $a991001358229707536 945 $aLE024 SOC/D SR V 17$g1$i2024000017880$lle021$nex DUSS$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i11694610$z01-07-02 996 $aNuovi attori per un pianeta verde$9813255 997 $aUNISALENTO 998 $ale021$b01-01-99$cm$da $e-$fita$git $h0$i1 LEADER 04197nam 22006013u 450 001 9911007083803321 005 20250506105756.0 010 $a9781615831128 010 $a1615831126 010 $a9781845691615 010 $a184569161X 035 $a(CKB)1000000000467945 035 $a(EBL)1666712 035 $a(SSID)ssj0000189957 035 $a(PQKBManifestationID)11189201 035 $a(PQKBTitleCode)TC0000189957 035 $a(PQKBWorkID)10166223 035 $a(PQKB)11677642 035 $a(MiAaPQ)EBC1666712 035 $a(EXLCZ)991000000000467945 100 $a20140414d2014|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aLawrie's Meat Science 205 $a7th ed. 210 $aBurlington $cElsevier Science$d2014 215 $a1 online resource (461 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 08$a9781845691592 311 08$a1845691598 327 $aCover; Lawrie's meat science; Copyright; Dedication; Contents; Preface to seventh edition; Preface to first edition; Acknowledgements; Chapter 1 Introduction; 1.1 Meat and muscle; 1.2 The origin of meat animals; 1.3 Current trends and developments; Chapter 2 Factors influencing the growth and development of meat animals; 2.1 General; 2.2 Genetic aspects; 2.3 Environmental physiology; 2.4 Nutritional aspects; 2.5 Exogenous manipulation; Chapter 3 The structure and growth of muscle; 3.1 The proportion of muscular tissue in sheep, cattle and pigs; 3.2 Structure; 3.3 The growth of normal muscle 327 $a3.4 Abnormal growth and development in muscleChapter 4 Chemical and biochemical constitution of muscle; 4.1 General chemical aspects; 4.2 Biochemical aspects; 4.3 Factors reflected in specialized muscle function and constitution; Chapter 5 The conversion of muscle to meat; 5.1 Preslaughter handling; 5.2 Death of the animal; 5.3 General consequences of circulatory failure; 5.4 Conditioning (ageing); Chapter 6 The spoilage of meat by infecting organisms; 6.1 Infection; 6.2 Symptoms of spoilage; 6.3 Factors affecting the growth of meat-spoilage micro-organisms; 6.4 Prophylaxis 327 $aChapter 7 The storage and preservation of meat: I Temperature control7.1 Refrigeration; 7.2 Thermal processing; Chapter 8 The storage and preservation of meat: II Moisture control; 8.1 Dehydration; 8.2 Freeze dehydration; 8.3 Curing; Chapter 9 The storage and preservation of meat: III Direct microbial inhibition; 9.1 Ionizing radiation; 9.2 Antibiotics; 9.3 Chemical preservatives; Chapter 10 The eating quality of meat; 10.1 Colour; 10.2 Water-holding capacity and juiciness; 10.3 Texture and tenderness; 10.4 Odour and taste; Chapter 11 Meat and human nutrition; 11.1 Essential nutrients 327 $a11.2 Toxins and residues11.3 Meat-eating and health; Chapter 12 Prefabricated meat; 12.1 Manipulation of conventional meat; 12.2 Non-meat sources; 12.3 Upgrading abattoir waste; Bibliography; Index 330 $aLawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh e 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aBusiness & Economics$2HILCC 606 $aIndustries$2HILCC 615 7$aBusiness & Economics 615 7$aIndustries 700 $aLawrie$b R. A$095094 701 $aLedward$b David$0299969 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911007083803321 996 $aLawrie's meat science$9731070 997 $aUNINA