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[null,"1.","Record Nr.",null,"UNINA9910970802303321"]
[null,null,"Titolo",null,"Muscle et viande de ruminant / / Dominique Bauchart, Brigitte Picard, coordinateurs"]
[null,null,"Pubbl/distr/stampa",null,"Versailles, : Editions Qu, 2010"]
[null,null,"ISBN",null,"9782759210091"]
[{"$nulls":4},"275921009X"]
[{"$nulls":4},"9782759208784"]
[{"$nulls":4},"2759208788"]
[null,null,"Descrizione fisica",null,"1 online resource (314 p.)"]
[null,null,"Collana",null,"Collection syntheses, , 1777-4624"]
[null,null,"Soggetti",null,"Meat - Quality - France"]
[{"$nulls":4},"Meat industry and trade - France"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[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,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,null,"Sommario/riassunto","Quelles technologies influencent les qualités sanitaires, toxico-nutritionnelles et organoleptiques des viandes? Comment prévenir les risques d'oxydation et le développement bactérien? Quels sont les facteurs réels de risque de cancer? Quels types de production sont développés en France? Quelles conditions d'élevage améliorent les qualités sensorielles et nutritionnelles des viandes? Autant de questions auxquelles ce livre, fruit du travail de 39 auteurs, se propose de répondre en s'appuyant sur des articles référencés."]