Quality and Safety of Meat Products |
Autore | Panea Begoña |
Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
Descrizione fisica | 1 electronic resource (154 p.) |
Soggetto topico |
Research & information: general
Biology, life sciences |
Soggetto non controllato |
Escherichia coli O157:H7
quality beef veal thermal inactivation muscle foods modified atmosphere packaging CO shelf-life best practice regulation broiler chicken breast meat sensory analysis Spirulina black soldier fly Hermetia illucens M. pectoralis superficialis lamb meat freshness volatile compounds aldehydes aldehyde ratios quality control catfish batters texture oil content Listeria monocytogenes Campylobacter Salmonella Staphylococcus aureus vacuum impregnation sodium chloride brine cull cows meat quality microstructure moisture-enhanced meat cluster intrinsic extrinsic oil meat confit lamb cecina ovine sensory quality traditional meat products poultry carbon monoxide packaging enhanced meat |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910557102903321 |
Panea Begoña
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
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Lo trovi qui: Univ. Federico II | ||
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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets |
Autore | Durazzo Alessandra |
Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
Descrizione fisica | 1 electronic resource (216 p.) |
Soggetto non controllato |
Klebsiella
landraces conventional hams olive oil quality Food Composition Databases Cyprus traditional meat products sustainable development goals Schinziophyton rautanenii lupanine cheese Olea europaea L. environmental and socio-demographic factors agave sap environmental sustainability mountain chemometrics harvesting time metabolomics olive oil micronutrients typical/local foods Italian garlic carbohydrates innovative gastronomy fatty acid composition loyalty sustainability PCA processing system varieties traditional hams cultivar consumer culture theory post millennials dietary fibre macronutrients anticancer activity conventional sausages traditional food metallomics traditional foods antimicrobial altitude fructans germplasm local foods traditional recipes PIRG edible plants Pseudomonas pork bioactive components nutritional composition traditional dietary patterns climate resilience environmental conditions geographical origin saponins FTIR-ATR livelihood needs biodiversity sustainable diets fatty acids soluble sugars alkaloids Provolone del Monaco bioassay traditional sausages health tetraploid wheat antimicrobial activity agro-ecology biodiversity traditional Italian recipes sensorial evaluation food ecosystem goods and services Mediterranean plants adaptability Southern Africa actinomycetes fractions consumer preferences |
ISBN | 3-03921-384-9 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Altri titoli varianti | Close Linkage between Nutrition and Environment through Biodiversity and Sustainability |
Record Nr. | UNINA-9910367751803321 |
Durazzo Alessandra
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MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
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Lo trovi qui: Univ. Federico II | ||
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