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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
25/07/2017 |
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Data da última atualização: |
14/06/2018 |
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Autoria: |
ABERLE, E. D.; FORREST, J. C.; GERRARD, D. E.; MILLS, E. W. |
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Título: |
Principles of meat science. |
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Edição: |
5th ed. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Dubuque: Kendall/Hunt, c2012. |
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Páginas: |
395 p. |
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Idioma: |
Português |
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Conteúdo: |
Meat as a food; Structure, composition, and development of animal tissues; Muscle contraction and energy metabolism; Principles of animal handling and harvesting; Conversion of muscle to meat: Biochemistry of meat quality development; Properties of fresh meat; Meat merchandising; Principles of meat procesing; Microbiology of meat; Deterioration, preservation, and storage of meat; Palatability and cookery of meat; Nutritive value of meat; Meat inspection and food safety; Meat grading and evalution; Electronic assessment of carcasses and fresh meat; By-products of the meat industry. |
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Palavras-Chave: |
Bioquímica do desenvolvimento da carne; Princípios da ciência da carne; Qualidade da carne. |
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Thesagro: |
Biossegurança; Estrutura animal; Microbiologia de Alimento; Músculo; Tecido animal; Valor nutritivo. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01315nam a2200277 a 4500
001 2073159
005 2018-06-14
008 2012 bl uuuu 00u1 u #d
100 1 $aABERLE, E. D.
245 $aPrinciples of meat science.
250 $a5th ed.
260 $aDubuque: Kendall/Hunt$c2012
300 $a395 p.
520 $aMeat as a food; Structure, composition, and development of animal tissues; Muscle contraction and energy metabolism; Principles of animal handling and harvesting; Conversion of muscle to meat: Biochemistry of meat quality development; Properties of fresh meat; Meat merchandising; Principles of meat procesing; Microbiology of meat; Deterioration, preservation, and storage of meat; Palatability and cookery of meat; Nutritive value of meat; Meat inspection and food safety; Meat grading and evalution; Electronic assessment of carcasses and fresh meat; By-products of the meat industry.
650 $aBiossegurança
650 $aEstrutura animal
650 $aMicrobiologia de Alimento
650 $aMúsculo
650 $aTecido animal
650 $aValor nutritivo
653 $aBioquímica do desenvolvimento da carne
653 $aPrincípios da ciência da carne
653 $aQualidade da carne
700 1 $aFORREST, J. C.
700 1 $aGERRARD, D. E.
700 1 $aMILLS, E. W.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
