|
|
Registro Completo |
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
27/02/2018 |
Data da última atualização: |
14/06/2018 |
Autoria: |
HEDRICK, H. B.; ABERLE, E. D.; FORREST, J. C.; JUDGE, M. D.; MERKEL, R. A. |
Título: |
Principles of meat science. |
Edição: |
3rd ed. |
Ano de publicação: |
1994 |
Fonte/Imprenta: |
Iowa: Kendall/Hunt Publishing, 1994. |
Páginas: |
354 p. |
ISBN: |
0-8403-8470-X |
Idioma: |
Inglês |
Conteúdo: |
Meat as Food; What is Meat?; Muscle as Meat; What is Meat Science?; Meat Consumption and the Economy of a Nation; The Meat Processing Industry in the United
States; Science and Meat; Muscle and Associated Tissues; Structure and Composition of Animal Tissues; Muscle tissue; Epithelial tissues; Nervous tissue; Connective tissue; Muscle orgenization ; Chemical composition of the animal body; Chemical composition of skeletal muscle; Carcass composition; Growth and deveopment of carcass tissues; Principles and concepts of growth and development; Development and growth of striates muscle; Growth and development of adipose tissue; Growth and development of bone; Changes in body form and composition; Factors that influence carcass composition; The mechanism of muscle; Contraction of skeletal muscle; Nerves and the nature of stimuli; Contraction of skeletal muscle; Relaxation of skeletal muscle; Sources of energy for muscle contraction And function; Conversion of muscle to meat and development of meat quality; Homeostasis; Immobilization and exanguination; Chemical and physical changes in postmortem muscle; Factors affecting postmortem changes and meat quality; Properties of fresh meat; Meat quality; Water-holding capacity; Chemical basis of water-holding capacity coloar; Structure, firmnesee and texture; Principles of meat processing; History of meat processing; Basic processing procedures; Microbiology and deterioration of meat; Microbiological principles; Microbial contamination of meat animal; Carcasses and products; Chemical contamination; Deterioration of meat; Storage and preservation of meat Refrigerated storage; Thermal processing; Dehydration; Irradiation; Preservation by chemical ingredients Preservation by packaging; Retail meat merchandising; Distribution systems; Retail store types; Fresh meat displays; Frozen meat displays; Processed meat displays; Meat for food service; Types of food service; Meat acquisition; Meat cookery; Meat service; Palatability and cookery of meat; Palatability characteristics; Factors associated with meat palatability; Cookery; Serving cooked meat; Nutritive Value of Meat; Proteins; Lipids and Calories; Carbohydrates; Minerals; Vitamins; Variety and Processed Meats; Nutrient retention during heating; Nutrition labeling; Meat inspection and food safety; History; Application and enforcement of inspection laws; Requirements o granting inspections service; Elements of inspection; Religious inspection and certification; Seafood inspection; Meat grading and evaluation; Types of grading and evaluation; Functions of grades; Federal quality grades; Carcass cutability and federal yield grades; Services offered by the usda grading service; Electronic assessment and sorting of carcasses and fresh meat; By-products of the meat industry; Edible meat by-products; Inedible meat by-products; Hides, skins, and pelts;
Tallows and greases; Animal feeds and fertilizers; Clue; Pharmaceuticals; Per capita meat consumption in selected countries; Charactreristics of muscle fibers in domestic meat animals and birds; Elemental composition.;Meat as a food; Muscle and associated tissues; Structure and composition of muscle and associated tissues; Growth and development of carcass tissues; The mechanism of muscle contraction; Meat science; Conversion of muscle to meat and development of meat quality; Properties of fresh meat; Principles of meat processing; Microbiology, deterioration and contamination of meat; Storage and preservation of meat; Retail meat merchandising; Meat for food service; Palatability and cookery of meat; Nutritive value of meat; Meat inspection; Meat grading and evaluation; By-products of the meat industry. MenosMeat as Food; What is Meat?; Muscle as Meat; What is Meat Science?; Meat Consumption and the Economy of a Nation; The Meat Processing Industry in the United
States; Science and Meat; Muscle and Associated Tissues; Structure and Composition of Animal Tissues; Muscle tissue; Epithelial tissues; Nervous tissue; Connective tissue; Muscle orgenization ; Chemical composition of the animal body; Chemical composition of skeletal muscle; Carcass composition; Growth and deveopment of carcass tissues; Principles and concepts of growth and development; Development and growth of striates muscle; Growth and development of adipose tissue; Growth and development of bone; Changes in body form and composition; Factors that influence carcass composition; The mechanism of muscle; Contraction of skeletal muscle; Nerves and the nature of stimuli; Contraction of skeletal muscle; Relaxation of skeletal muscle; Sources of energy for muscle contraction And function; Conversion of muscle to meat and development of meat quality; Homeostasis; Immobilization and exanguination; Chemical and physical changes in postmortem muscle; Factors affecting postmortem changes and meat quality; Properties of fresh meat; Meat quality; Water-holding capacity; Chemical basis of water-holding capacity coloar; Structure, firmnesee and texture; Principles of meat processing; History of meat processing; Basic processing procedures; Microbiology and deterioration of meat; Microbiological principles; Microbial contaminatio... Mostrar Tudo |
Palavras-Chave: |
Composição. |
Thesagro: |
Carne; Refrigeração; Valor Nutritivo. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 04281nam a2200241 a 4500 001 2088247 005 2018-06-14 008 1994 bl uuuu 00u1 u #d 020 $a0-8403-8470-X 100 1 $aHEDRICK, H. B. 245 $aPrinciples of meat science. 250 $a3rd ed. 260 $aIowa: Kendall/Hunt Publishing$c1994 300 $a354 p. 520 $aMeat as Food; What is Meat?; Muscle as Meat; What is Meat Science?; Meat Consumption and the Economy of a Nation; The Meat Processing Industry in the United States; Science and Meat; Muscle and Associated Tissues; Structure and Composition of Animal Tissues; Muscle tissue; Epithelial tissues; Nervous tissue; Connective tissue; Muscle orgenization ; Chemical composition of the animal body; Chemical composition of skeletal muscle; Carcass composition; Growth and deveopment of carcass tissues; Principles and concepts of growth and development; Development and growth of striates muscle; Growth and development of adipose tissue; Growth and development of bone; Changes in body form and composition; Factors that influence carcass composition; The mechanism of muscle; Contraction of skeletal muscle; Nerves and the nature of stimuli; Contraction of skeletal muscle; Relaxation of skeletal muscle; Sources of energy for muscle contraction And function; Conversion of muscle to meat and development of meat quality; Homeostasis; Immobilization and exanguination; Chemical and physical changes in postmortem muscle; Factors affecting postmortem changes and meat quality; Properties of fresh meat; Meat quality; Water-holding capacity; Chemical basis of water-holding capacity coloar; Structure, firmnesee and texture; Principles of meat processing; History of meat processing; Basic processing procedures; Microbiology and deterioration of meat; Microbiological principles; Microbial contamination of meat animal; Carcasses and products; Chemical contamination; Deterioration of meat; Storage and preservation of meat Refrigerated storage; Thermal processing; Dehydration; Irradiation; Preservation by chemical ingredients Preservation by packaging; Retail meat merchandising; Distribution systems; Retail store types; Fresh meat displays; Frozen meat displays; Processed meat displays; Meat for food service; Types of food service; Meat acquisition; Meat cookery; Meat service; Palatability and cookery of meat; Palatability characteristics; Factors associated with meat palatability; Cookery; Serving cooked meat; Nutritive Value of Meat; Proteins; Lipids and Calories; Carbohydrates; Minerals; Vitamins; Variety and Processed Meats; Nutrient retention during heating; Nutrition labeling; Meat inspection and food safety; History; Application and enforcement of inspection laws; Requirements o granting inspections service; Elements of inspection; Religious inspection and certification; Seafood inspection; Meat grading and evaluation; Types of grading and evaluation; Functions of grades; Federal quality grades; Carcass cutability and federal yield grades; Services offered by the usda grading service; Electronic assessment and sorting of carcasses and fresh meat; By-products of the meat industry; Edible meat by-products; Inedible meat by-products; Hides, skins, and pelts; Tallows and greases; Animal feeds and fertilizers; Clue; Pharmaceuticals; Per capita meat consumption in selected countries; Charactreristics of muscle fibers in domestic meat animals and birds; Elemental composition.;Meat as a food; Muscle and associated tissues; Structure and composition of muscle and associated tissues; Growth and development of carcass tissues; The mechanism of muscle contraction; Meat science; Conversion of muscle to meat and development of meat quality; Properties of fresh meat; Principles of meat processing; Microbiology, deterioration and contamination of meat; Storage and preservation of meat; Retail meat merchandising; Meat for food service; Palatability and cookery of meat; Nutritive value of meat; Meat inspection; Meat grading and evaluation; By-products of the meat industry. 650 $aCarne 650 $aRefrigeração 650 $aValor Nutritivo 653 $aComposição 700 1 $aABERLE, E. D. 700 1 $aFORREST, J. C. 700 1 $aJUDGE, M. D. 700 1 $aMERKEL, R. A.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Suínos e Aves (CNPSA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
08/01/2007 |
Data da última atualização: |
02/05/2019 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
CARVALHO, A. P. de; SANTOS, H. G. dos; GOMES, I. A.; OLIVEIRA, J. B. de; LUMBRERAS, J. F.; ANJOS, L. H. C. dos; COELHO, M. R.; JACOMINE, P. T. K.; FASOLO, P. J.; CUNHA, T. J. F.; OLIVEIRA, V. A. de. |
Afiliação: |
TONY JARBAS FERREIRA CUNHA, CPATSA. |
Título: |
Classificação dos solos até o 4° Nível Categórico. |
Edição: |
2. ed. |
Ano de publicação: |
2006 |
Fonte/Imprenta: |
In: SANTOS, H. G. dos; JACOMINE, P. K. T.; ANJOS, L. H. C. dos; OLIVEIRA, V. A. de; OLIVEIRA, J. B. de; COELHO, M. R.; LUMBRERAS, J. F.; CUNHA, T. J. F. (Ed.). Sistema brasileiro de classificação de solos. 2. ed. Rio de Janeiro: Embrapa Solos, 2006. |
Páginas: |
cap. 4, p. 93-100. |
Idioma: |
Português |
Conteúdo: |
Chave para a identificação das classes de solos; Chave para as ordens: Organossolos, Neossolos, Vertissolos, Espodossolos, Planossolos, Gleissolos; Chernossolos; Cambissolos; Plintossolos; Luvissolos; Nitossolos; Argissolos. |
Palavras-Chave: |
Classificação; Ordem. |
Thesagro: |
Identificação; Solo. |
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/196845/1/Classificacao-dos-Solos-ate-o-4-Nivel-Categorico.pdf
|
Marc: |
LEADER 01256naa a2200313 a 4500 001 1158071 005 2019-05-02 008 2006 bl uuuu u00u1 u #d 100 1 $aCARVALHO, A. P. de 245 $aClassificação dos solos até o 4° Nível Categórico. 250 $a2. ed. 260 $c2006 300 $acap. 4, p. 93-100. 520 $aChave para a identificação das classes de solos; Chave para as ordens: Organossolos, Neossolos, Vertissolos, Espodossolos, Planossolos, Gleissolos; Chernossolos; Cambissolos; Plintossolos; Luvissolos; Nitossolos; Argissolos. 650 $aIdentificação 650 $aSolo 653 $aClassificação 653 $aOrdem 700 1 $aSANTOS, H. G. dos 700 1 $aGOMES, I. A. 700 1 $aOLIVEIRA, J. B. de 700 1 $aLUMBRERAS, J. F. 700 1 $aANJOS, L. H. C. dos 700 1 $aCOELHO, M. R. 700 1 $aJACOMINE, P. T. K. 700 1 $aFASOLO, P. J. 700 1 $aCUNHA, T. J. F. 700 1 $aOLIVEIRA, V. A. de 773 $tIn: SANTOS, H. G. dos; JACOMINE, P. K. T.; ANJOS, L. H. C. dos; OLIVEIRA, V. A. de; OLIVEIRA, J. B. de; COELHO, M. R.; LUMBRERAS, J. F.; CUNHA, T. J. F. (Ed.). Sistema brasileiro de classificação de solos. 2. ed. Rio de Janeiro: Embrapa Solos, 2006.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Semiárido (CPATSA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|