Meat biotechnology
Meat and meat products constitute some of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as we...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Livre numérique |
| Dil: | Anglais |
| Baskı/Yayın Bilgisi: |
New York, NY :
Springer New York
2008.
Cham : Springer Nature |
| Konular: | |
| Online Erişim: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Not: |
L'impression du document génère xiii-499 p. Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Meat Biotechnology, Texte imprimé, 9780387793818 |
| LEADER | 04345nam a22003857a 4500 | ||
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| 001 | 945747 | ||
| 008 | 120315q2000 xxe ||| |||| 00| 0 eng d | ||
| 009 | PPN159246148 | ||
| 020 | |a 9780387793825 (en ligne) | ||
| 041 | 0 | |a eng | |
| 082 | |a 664.9 | ||
| 082 | |a 576.163 | ||
| 100 | 1 | |a Toldrá, Fidel, |d 1958- | |
| 245 | 1 | 0 | |a Meat biotechnology |c Fidel Toldrá, editor. |
| 260 | |a New York, NY : |b Springer New York. | ||
| 260 | |a Cham : |b Springer Nature, |c 2008. | ||
| 500 | |a L'impression du document génère xiii-499 p. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 504 | |a Notes bibliogr. Index | ||
| 505 | 1 | |a Animal Biotechnology for the Enhancement of Meat Quality Transgenic Farm Animals Genetic Control of Meat Quality Traits DNA-Based Traceability of Meat Biotechnology of Starter Cultures for Meat Fermentation Molecular Methods for Identification of Microorganisms in Traditional Meat Products Characteristics and Applications of Microbial Starters in Meat Fermentations Genetics of Lactic Acid Bacteria Genetics of Yeasts Characteristics and Applications of Molds Biotechnology for Better Quality and Nutritional Properties of Meat Products Biotechnology of Flavor Generation in Fermented Meats Latest Developments in Probiotics Bioactive Compounds in Meat Biotechnology for Safer Meat and Meat Products Biocontrol of Pathogens in the Meat Chain At-Line Methods for Controlling Microbial Growth and Spoilage in Meat Processing Abattoirs The Detection of Genetically Modified Organisms: An Overview Biosensors for Detecting Pathogenic Bacteria in the Meat Industry Immunology-Based Techniques for the Detection of Veterinary Drug Residues in Foods Antimicrobial Activity of Bacteriocins and Their Applications Bioprotective Cultures Smart Packaging Technologies and Their Application in Conventional Meat Packaging Systems Meat Safety and Regulatory Aspects in the European Union | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Meat and meat products constitute some of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics | ||
| 650 | |a Viande |x Microbiologie | ||
| 650 | |a Viande |x Génie génétique | ||
| 650 | |a Viande |x Qualité | ||
| 700 | 1 | |a Toldrá, Fidel, |d 1958- |4 edt | |
| 776 | 0 | |t Meat Biotechnology |b Texte imprimé |z 9780387793818 | |
| 856 | 4 | |q PDF |u https://doi.org/10.1007/978-0-387-79382-5 |z Accès sur la plateforme de l'éditeur | |
| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-W6L2HPQG-0 |z Accès sur la plateforme Istex | |
| 856 | 4 | |5 452349901:747852804 |u https://ezproxy.univ-orleans.fr/login?url=https://doi.org/10.1007/978-0-387-79382-5 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:750870389 |u https://ezproxy.insa-cvl.fr/login?qurl=https://doi.org/10.1007/978-0-387-79382-5 |z Accès INSA CVL | |
| 997 | |0 945747 |1 Livre numérique |a Ressource numérique |b INSA |b ENSA |c 0/Bibliothèque numérique/ |c 1/Bibliothèque numérique/Autre ressource numérique/ | ||