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008 | 111018s2012 nju ob 001 0 eng d | ||
040 |
_aE7B _beng _epn _cE7B _dOCLCQ _dCDX _dUIU _dDEBSZ _dOCLCQ _dOCLCF _dOCLCO _dYDXCP _dEBLCP _dDG1 _dN$T _dOHI _dOCLCQ _dCOO _dOCLCQ _dBD-SySUS |
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_a779140518 _a779616136 |
||
020 |
_a9781118229088 _q(electronic bk.) |
||
020 |
_a1118229088 _q(electronic bk.) |
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020 | _a0813821266 | ||
020 | _a9780813821269 | ||
020 | _a1118229223 | ||
020 | _a9781118229224 | ||
020 | _z9780813821269 | ||
020 | _z9781118229224 | ||
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_aAU@ _b000049595407 |
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_a(OCoLC)787845470 _z(OCoLC)779140518 _z(OCoLC)779616136 |
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037 |
_a10.1002/9781118229088 _bWiley InterScience _nhttp://www3.interscience.wiley.com |
||
043 | _an-us--- | ||
050 | 4 |
_aTS1970 _b.O74 2012eb |
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_aTEC _x012000 _2bisacsh |
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082 | 0 | 4 |
_a363.19/29 _223 |
049 | _aMAIN | ||
245 | 0 | 0 |
_aOrganic meat production and processing / _cedited by Steven C. Ricke [and others]. |
260 |
_aHoboken, NJ : _bJohn Wiley and Sons, _c2012. |
||
300 | _a1 online resource (xviii, 444 pages). | ||
336 |
_atext _btxt _2rdacontent |
||
337 |
_acomputer _bc _2rdamedia |
||
338 |
_aonline resource _bcr _2rdacarrier |
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490 | 0 | _aInstitute of food technologist series | |
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | _aOrganic Meat Production and Processing; Contents; List of Contributors; 1 Historical and Current Perspectives on Organic Meat Production; 1.1 What is organic -- definition; 1.2 History and development of the modern organic food industry; 1.3 Organic food labels; 1.4 Organic meat and objectives of this book; Acknowledgment; References; SECTION I: ECONOMICS, MARKET, AND REGULATORY ISSUES; 2 Organic Meat Operations in the United States; 2.1 Introduction; 2.2 The market for organic meat in the United States; 2.3 Production and supply of organic meat in the United States. | |
505 | 8 | _a2.4 Future of the US organic meat industry; References; 3 Regulatory Issues in Domestically Raised and Imported Organic Meats in the United States; 3.1 Introduction; 3.2 The national organic program; 3.3 Future directions and conclusions; References; 4 Organic Meat Production in Europe: Market and Regulation; 4.1 Introduction; 4.2 The regulatory framework; 4.3 Organic animal production: salient features of the new EU regulation; 4.4 Characteristics of the organic meat industry; 4.5 Consumer issues; 4.6 Conclusions; References; 5 Organic Meat Marketing; 5.1 Introduction. | |
505 | 8 | _a5.2 Consumers' purchasing drivers and deterrents; 5.3 Economics and price premium; 5.4 An analysis across organic buyer types and sociodemographic dimensions; 5.5 Conclusions; Acknowledgment; References; SECTION II: MANAGEMENT ISSUES FOR ORGANICALLY RAISED AND PROCESSED MEAT ANIMALS; 6 Health and Welfare of Organic Livestock and Its Challenges; 6.1 Introduction; 6.2 Characteristics of organic livestock farming; 6.3 Implications of living conditions on animal health and welfare; 6.4 Heterogeneity of living conditions between organic farms. | |
505 | 8 | _a6.5 Status of animal health and welfare in organic farming; 6.6 Different perspectives; 6.7 Inconsistencies and cognitive dissonances; 6.8 Challenges; 6.9 New approach; References; 7 Environmental Impacts and Life Cycle Analysis of Organic Meat Production and Processing; 7.1 Organic meat and environmental impacts; 7.2 The life cycle assessment method; 7.3 Case study-environmental impact evaluation of poultry production systems, by means of LCA: comparison among conventional, organic, and organic-plus; 7.4 Case study-national scan-level carbon footprint for US swine production; 7.5 Conclusions. | |
505 | 8 | _a9.4 Current regulations regarding the pet-food industry. | |
520 | _aOrganic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic me. | ||
650 | 0 | _aMeat industry and trade. | |
650 | 0 |
_aMeat industry and trade _zUnited States. |
|
650 | 0 | _aNatural foods industry. | |
650 | 0 | _aMeat hygiene. | |
650 | 0 | _aNatural foods. | |
650 | 0 | _aProcessed foods. | |
650 | 0 | _aAnimal industry. | |
650 | 0 | _aPacking-houses. | |
650 | 0 | _aAnimal biotechnology. | |
650 | 4 | _aEngineering. | |
650 | 4 | _aChemical engineering. | |
650 | 7 |
_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh |
|
650 | 7 |
_aAnimal biotechnology. _2fast _0(OCoLC)fst00809103 |
|
650 | 7 |
_aAnimal industry. _2fast _0(OCoLC)fst00809238 |
|
650 | 7 |
_aMeat hygiene. _2fast _0(OCoLC)fst01013268 |
|
650 | 7 |
_aMeat industry and trade. _2fast _0(OCoLC)fst01013271 |
|
650 | 7 |
_aNatural foods. _2fast _0(OCoLC)fst01034032 |
|
650 | 7 |
_aNatural foods industry. _2fast _0(OCoLC)fst01034043 |
|
650 | 7 |
_aPacking-houses. _2fast _0(OCoLC)fst01050253 |
|
650 | 7 |
_aProcessed foods. _2fast _0(OCoLC)fst01078054 |
|
651 | 7 |
_aUnited States. _2fast _0(OCoLC)fst01204155 |
|
655 | 4 | _aElectronic books. | |
700 | 1 |
_aRicke, Steven C., _d1957- |
|
776 | 0 | 8 |
_iPrint version: _tOrganic meat production and processing. _dHoboken, NJ : John Wiley and Sons, 2012 _w(DLC) 2011037450 |
856 | 4 | 0 |
_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118229088 _zWiley Online Library [Free Download only for SUST IP] |
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