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[null,"1.","Record Nr.",null,"UNINA9910791757103321"]
[null,null,"Titolo",null,"Handbook of analysis of edible animal by-products / / edited by Leo M.L. Nollet, Fidel Toldra"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton, Fla. : , : CRC Press, , 2011"]
[null,null,"ISBN",null,"0-203-73152-2"]
[{"$nulls":4},"0-429-16605-2"]
[{"$nulls":4},"1-4398-0361-7"]
[null,null,"Descrizione fisica",null,"1 online resource (465 p.)"]
[null,null,"Disciplina",null,"641.3/6"]
[null,null,"Soggetti",null,"Food of animal origin - Analysis"]
[{"$nulls":4},"Animal products - Analysis"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"Front Cover; Contents; Preface; Editors; Contributors; Chapter 2 - Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3 - Analysis of Rendered Fats; Chapter 4 - Analysis of Cholesterol in Edible Animal By-Products; Chapter 5 - Oxidation; Chapter 6 - Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7 - Composition and Calories; Chapter 8 - Essential Amino Acids; Chapter 9 - Fatty Acids; Chapter 10 - Vitamins; Chapter 11 - Minerals and Trace Elements; Chapter 12 - Spoilage Detection; Chapter 13 - Microbial Foodborne Pathogens"]
[{"$nulls":4},"Chapter 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"]
[null,null,null,"Sommario/riassunto","Considered 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 "]
[{"$nulls":4},"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"]