|
|
|
|
| LEADER |
02398nam a22003255i 4500 |
| 001 |
978-0-387-79382-5 |
| 005 |
20191026222734.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2008 xxu| s |||| 0|eng d |
| 020 |
|
|
|a 9780387793825
|
| 024 |
7 |
|
|a 10.1007/978-0-387-79382-5
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Meat Biotechnology
|c edited by Fidel Toldrá.
|
| 250 |
|
|
|a 1st ed. 2008.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2008.
|
| 300 |
|
|
|a XIV, 500 p.
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 505 |
0 |
|
|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.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Chemistry.
|
| 650 |
|
0 |
|a Biotechnology.
|
| 650 |
1 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Chemistry/Food Science, general.
|
| 650 |
2 |
4 |
|a Biotechnology.
|
| 700 |
1 |
|
|a Toldrá, Fidel.
|e editor.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|
| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-0-387-79382-5
|