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Cuando se asan otras carnes para las fiestas [[electronic resource]]
| Cuando se asan otras carnes para las fiestas [[electronic resource]] |
| Pubbl/distr/stampa | [Washington, D.C.] : , : U.S. Dept. of Agriculture, Food Safety and Inspection Service, , [2006] |
| Descrizione fisica | 1 electronic text : HTML file |
| Soggetto topico |
Holiday cooking - Safety measures
Roasting (Cooking) - Safety measures Meat hygiene |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Altri titoli varianti | Hojas informativas acerca de la preparación adecuada de carne, aves, y productos de huevo |
| Record Nr. | UNINA-9910695320603321 |
| [Washington, D.C.] : , : U.S. Dept. of Agriculture, Food Safety and Inspection Service, , [2006] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Enfoque sobre la carne molida de res [[electronic resource]]
| Enfoque sobre la carne molida de res [[electronic resource]] |
| Pubbl/distr/stampa | Washington, D.C. : , : Servicio de Inocuidad e Inspección de los Alimentos, Departamento de Agricultura de los Estados Unidos, , [2002] |
| Descrizione fisica | 1 electronic text : HTML file |
| Soggetto topico |
Beef - Safety measures
Cooking (Beef) - Safety measures Meat hygiene |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910695321503321 |
| Washington, D.C. : , : Servicio de Inocuidad e Inspección de los Alimentos, Departamento de Agricultura de los Estados Unidos, , [2002] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Gracey's meat hygiene [[electronic resource] /] / edited by David S. Collins and Robert J. Huey
| Gracey's meat hygiene [[electronic resource] /] / edited by David S. Collins and Robert J. Huey |
| Edizione | [11th ed.] |
| Pubbl/distr/stampa | Chichester, : John Wiley & Sons Inc., 2015 |
| Descrizione fisica | xvi, 329p. ; : ill |
| Disciplina | 363.19/29 |
| Altri autori (Persone) |
CollinsDavid S
HueyRobert J GraceyJ. F |
| Soggetto topico |
Meat
Meat hygiene |
| ISBN | 9781118650028 : (ebk : EbookCentral) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910132323003321 |
| Chichester, : John Wiley & Sons Inc., 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Inocuidad de la carne de cerdo-- desde el criadero hasta la mesa del consumidor [[electronic resource]]
| Inocuidad de la carne de cerdo-- desde el criadero hasta la mesa del consumidor [[electronic resource]] |
| Pubbl/distr/stampa | Washington, D.C. : , : Servicio de Inocuidad e Inspección de los Alimentos, Departamento de Agricultura de los Estado Unidos, , [2003] |
| Descrizione fisica | 1 electronic text : HTML file |
| Soggetto topico |
Pork - Safety measures
Cooking (Pork) - Safety measures Meat hygiene |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910695320903321 |
| Washington, D.C. : , : Servicio de Inocuidad e Inspección de los Alimentos, Departamento de Agricultura de los Estado Unidos, , [2003] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Organic meat production and processing [[electronic resource] /] / edited by Steven C. Ricke ... [et al.]
| Organic meat production and processing [[electronic resource] /] / edited by Steven C. Ricke ... [et al.] |
| Pubbl/distr/stampa | Hoboken, NJ, : John Wiley and Sons, 2012 |
| Descrizione fisica | 1 online resource (466 p.) |
| Disciplina | 363.19/29 |
| Altri autori (Persone) | RickeSteven C. <1957-> |
| Collana | Institute of food technologist series |
| Soggetto topico |
Meat industry and trade
Meat industry and trade - United States Natural foods industry Meat hygiene Natural foods Processed foods Animal industry Packing-houses Animal biotechnology |
| ISBN |
1-280-58670-2
9786613616531 1-118-22917-7 1-118-22908-8 1-118-22922-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Organic Meat Production and Processing; Contents; List of Contributors; 1 Historical and Current Perspectives on Organic Meat Production; 1.1 What is organic - definition; 1.2 History and development of the modern organic food industry; 1.3 Organic food labels; 1.4 Organic meat and objectives of this book; Acknowledgment; References; SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES; 2 Organic Meat Operations in the United States; 2.1 Introduction; 2.2 The market for organic meat in the United States; 2.3 Production and supply of organic meat in the United States
2.4 Future of the US organic meat industryReferences; 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States; 3.1 Introduction; 3.2 The national organic program; 3.3 Future directions and conclusions; References; 4 Organic Meat Production in Europe: Market and Regulation; 4.1 Introduction; 4.2 The regulatory framework; 4.3 Organic animal production: salient features of the new EU regulation; 4.4 Characteristics of the organic meat industry; 4.5 Consumer issues; 4.6 Conclusions; References; 5 Organic Meat Marketing; 5.1 Introduction 5.2 Consumers' purchasing drivers and deterrents5.3 Economics and price premium; 5.4 An analysis across organic buyer types and sociodemographic dimensions; 5.5 Conclusions; Acknowledgment; References; SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS; 6 Health and Welfare of Organic Livestock and Its Challenges; 6.1 Introduction; 6.2 Characteristics of organic livestock farming; 6.3 Implications of living conditions on animal health and welfare; 6.4 Heterogeneity of living conditions between organic farms 6.5 Status of animal health and welfare in organic farming6.6 Different perspectives; 6.7 Inconsistencies and cognitive dissonances; 6.8 Challenges; 6.9 New approach; References; 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing; 7.1 Organic meat and environmental impacts; 7.2 The life cycle assessment method; 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus; 7.4 Case study-national scan-level carbon footprint for US swine production; 7.5 Conclusions References8 Genetics of Poultry Meat Production in Organic Systems; 8.1 Introduction; 8.2 The growth; 8.3 Adaptation to outdoor facilities; 8.4 Concentration and/or quality of nutrients fed to the organically grown chicken; 8.5 The parent stock should be organically kept - perhaps?; 8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens?; 8.7 Dual purpose or specialised breeds; 8.8 Conclusion; References; 9 Organic Meat By-Products for Affiliated Food Industries; 9.1 Introduction; 9.2 Meat by-products; 9.3 Marketing organic by-products 9.4 Current regulations regarding the pet-food industry |
| Record Nr. | UNINA-9910141339903321 |
| Hoboken, NJ, : John Wiley and Sons, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Organic meat production and processing / / edited by Steven C. Ricke ... [et al.]
| Organic meat production and processing / / edited by Steven C. Ricke ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, NJ, : John Wiley and Sons, 2012 |
| Descrizione fisica | 1 online resource (466 p.) |
| Disciplina | 363.19/29 |
| Altri autori (Persone) | RickeSteven C. <1957-> |
| Collana | Institute of food technologist series |
| Soggetto topico |
Meat industry and trade
Meat industry and trade - United States Natural foods industry Meat hygiene Natural foods Processed foods Animal industry Packing-houses Animal biotechnology |
| ISBN |
1-280-58670-2
9786613616531 1-118-22917-7 1-118-22908-8 1-118-22922-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Organic Meat Production and Processing; Contents; List of Contributors; 1 Historical and Current Perspectives on Organic Meat Production; 1.1 What is organic - definition; 1.2 History and development of the modern organic food industry; 1.3 Organic food labels; 1.4 Organic meat and objectives of this book; Acknowledgment; References; SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES; 2 Organic Meat Operations in the United States; 2.1 Introduction; 2.2 The market for organic meat in the United States; 2.3 Production and supply of organic meat in the United States
2.4 Future of the US organic meat industryReferences; 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States; 3.1 Introduction; 3.2 The national organic program; 3.3 Future directions and conclusions; References; 4 Organic Meat Production in Europe: Market and Regulation; 4.1 Introduction; 4.2 The regulatory framework; 4.3 Organic animal production: salient features of the new EU regulation; 4.4 Characteristics of the organic meat industry; 4.5 Consumer issues; 4.6 Conclusions; References; 5 Organic Meat Marketing; 5.1 Introduction 5.2 Consumers' purchasing drivers and deterrents5.3 Economics and price premium; 5.4 An analysis across organic buyer types and sociodemographic dimensions; 5.5 Conclusions; Acknowledgment; References; SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS; 6 Health and Welfare of Organic Livestock and Its Challenges; 6.1 Introduction; 6.2 Characteristics of organic livestock farming; 6.3 Implications of living conditions on animal health and welfare; 6.4 Heterogeneity of living conditions between organic farms 6.5 Status of animal health and welfare in organic farming6.6 Different perspectives; 6.7 Inconsistencies and cognitive dissonances; 6.8 Challenges; 6.9 New approach; References; 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing; 7.1 Organic meat and environmental impacts; 7.2 The life cycle assessment method; 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus; 7.4 Case study-national scan-level carbon footprint for US swine production; 7.5 Conclusions References8 Genetics of Poultry Meat Production in Organic Systems; 8.1 Introduction; 8.2 The growth; 8.3 Adaptation to outdoor facilities; 8.4 Concentration and/or quality of nutrients fed to the organically grown chicken; 8.5 The parent stock should be organically kept - perhaps?; 8.6 Where to buy genetic material, or is it necessary to breed for organically grown chickens?; 8.7 Dual purpose or specialised breeds; 8.8 Conclusion; References; 9 Organic Meat By-Products for Affiliated Food Industries; 9.1 Introduction; 9.2 Meat by-products; 9.3 Marketing organic by-products 9.4 Current regulations regarding the pet-food industry |
| Record Nr. | UNINA-9910816489503321 |
| Hoboken, NJ, : John Wiley and Sons, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
