標(biāo)題: Titlebook: Red Meat Science and Production; Volume 1. The Consum Joseph William Holloway,Jianping Wu Book 2019 Springer Nature Singapore Pte Ltd. and [打印本頁] 作者: 手鐲 時(shí)間: 2025-3-21 18:30
書目名稱Red Meat Science and Production影響因子(影響力)
書目名稱Red Meat Science and Production影響因子(影響力)學(xué)科排名
書目名稱Red Meat Science and Production網(wǎng)絡(luò)公開度
書目名稱Red Meat Science and Production網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Red Meat Science and Production被引頻次
書目名稱Red Meat Science and Production被引頻次學(xué)科排名
書目名稱Red Meat Science and Production年度引用
書目名稱Red Meat Science and Production年度引用學(xué)科排名
書目名稱Red Meat Science and Production讀者反饋
書目名稱Red Meat Science and Production讀者反饋學(xué)科排名
作者: calamity 時(shí)間: 2025-3-21 23:39
Safety,, much research has been accomplished and a new paradigm introduced to solve the insidious problem of consistently providing safe food to the consumer. This chapter categorizes and examines the elements of this new paradigm.作者: 肉身 時(shí)間: 2025-3-22 03:19
Price,f the scientific literature providing an overview of the science involved in the conversion of fiber to savory red meats and science-based methodology for increasing the efficiency of red meat production and reducing its cost to the consumer while increasing the profit of all the contributors to the production chain.作者: 首創(chuàng)精神 時(shí)間: 2025-3-22 07:20
Book 2019f the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consum作者: 生命 時(shí)間: 2025-3-22 10:25
Meat By-Products,tion of the premium cuts, especially the “middle meats.” This chapter focuses on the economically important “other products” that have value in some markets. This chapter presents a review of the scientific literature concerned with adding value to the production stream by consideration of the potential uses of meat by-products.作者: FUSC 時(shí)間: 2025-3-22 16:21
Healthfulness,of the matter is important to everyone who considers eating red meat. Therefore, this chapter reviews the scientific literature of the healthfulness of red meats presenting research results that are both favorable and unfavorable in an attempt to obtain a clear vision of the healthfulness of eating red meat.作者: Jogging 時(shí)間: 2025-3-22 17:16 作者: Pcos971 時(shí)間: 2025-3-22 21:24
Humane Animal Management,vil is in the details,” whether the meat is produced in a manner considerate of the well-being of the animal is the issue addressed in this chapter. This chapter reviews the literature concerning the science of physiological and emotional stress and production system elements that can be employed to ameliorate stress.作者: Venules 時(shí)間: 2025-3-23 05:10
Integrated Global Red Meat,xperiences involves identification of system elements impacting the eating quality of the final product and orchestration of these elements into coherent systems designed to produce these products consistently.作者: Agnosia 時(shí)間: 2025-3-23 06:44 作者: 針葉樹 時(shí)間: 2025-3-23 09:41
Safety,other characteristic food possesses, it must not make the consumer sick. Red meats are an extremely perishable food. As red meat parishes, it “takes others” with it, giving off toxins and other chemicals that sicken the consumer. Therefore, after consideration of the consumer, the penultimate issue 作者: impale 時(shí)間: 2025-3-23 16:37 作者: 發(fā)微光 時(shí)間: 2025-3-23 18:52 作者: Tonometry 時(shí)間: 2025-3-24 00:10
Environmental Impact,r generation. As Pogo famously said, “we have found the enemy, and it is us.” Unfortunately, the almost miracle accomplished by ruminant animals in converting lignified materials into healthful, delicious foods also requires the production of methane and other by-products that have been condemned as作者: 我沒有命令 時(shí)間: 2025-3-24 06:13
Humane Animal Management,e same fate of death, the death of the animal cannot be considered as unnatural or inhumane. Some might consider the death of meat animals untimely and therefore worthy of the categorization as inhumane. But, in an existential sense, the animal would never have existed if its meat was not desired by作者: Magnitude 時(shí)間: 2025-3-24 06:59
Meat By-Products,eat is entailed more in the sale of the less desirable tissues than the sale of the premium cuts. This text has been mostly concerned with the disposition of the premium cuts, especially the “middle meats.” This chapter focuses on the economically important “other products” that have value in some m作者: 光明正大 時(shí)間: 2025-3-24 14:30
Integrated Global Red Meat,f Quality System, although perhaps the best in the world, allow too much variation in eating quality. Because grading systems are, at best, indirect methods for assessing eating quality and because many of the traits associated with eating quality are highly heritable and also influenced by known el作者: 取回 時(shí)間: 2025-3-24 15:30 作者: 母豬 時(shí)間: 2025-3-24 22:25
http://image.papertrans.cn/r/image/824409.jpg作者: 啟發(fā) 時(shí)間: 2025-3-25 01:38
https://doi.org/10.1007/978-981-13-7856-0Red Meat Production; Distinctive Red Meat Products; Delivery Fundamental; Integrated Production; Red Mea作者: Phenothiazines 時(shí)間: 2025-3-25 03:35
Joseph William Holloway,Jianping WuPresents a comprehensive description of the biological underpinnings of red meat production.Discusses advances in the science of red meat production, highlighting production system elements that affec作者: enumaerate 時(shí)間: 2025-3-25 09:37
The Red Meat Consumer,f the literature focused on the consumer exploring his/her motives, desires, and distastes. This chapter also discusses how to translate what the consumer desires in an eating experience into characteristics of food, specifically red meat. The orientation is that the production is not just of food b作者: LURE 時(shí)間: 2025-3-25 13:20
Book 2019oduction) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for p作者: DEMUR 時(shí)間: 2025-3-25 19:45 作者: oracle 時(shí)間: 2025-3-25 22:51
ieverbrauch zu verringern, kostengünstigere Energie zu verbrauchen und energieverbrauchsbedingte Schadstoffemissionen zu mindern. Andere verstehen unter EM vorrangig die Optimierung der energierelevanten Systeme w?hrend der Planung von Bauvorhaben. Die gr??te Wirkung l??t sich jedoch erzielen, wenn 作者: 難解 時(shí)間: 2025-3-26 03:44
Joseph William Holloway,Jianping Wument das Messen, Steuern und Regeln von Anlagensystemen zur Erreichung eines energieoptimierten Betriebes oder die Planungsoptimierung einzelner Anlagensysteme verstanden. Die dabei erzielbaren Erfolge sind zwar bemerkenswert, sie k?nnen jedoch deutlich verbessert werden, wenn eine umfassende, bis z作者: PURG 時(shí)間: 2025-3-26 05:15
Joseph William Holloway,Jianping Wument das Messen, Steuern und Regeln von Anlagensystemen zur Erreichung eines energieoptimierten Betriebes oder die Planungsoptimierung einzelner Anlagensysteme verstanden. Die dabei erzielbaren Erfolge sind zwar bemerkenswert, sie k?nnen jedoch deutlich verbessert werden, wenn eine umfassende, bis z作者: Jacket 時(shí)間: 2025-3-26 09:41 作者: 昆蟲 時(shí)間: 2025-3-26 14:20 作者: Ossification 時(shí)間: 2025-3-26 19:50 作者: Celiac-Plexus 時(shí)間: 2025-3-26 23:03 作者: 審問 時(shí)間: 2025-3-27 03:15
Joseph William Holloway,Jianping Wurfolgt. Dabei handelt es sich um Programmsysteme, die auf Datenbanken wie MS-SQLServer, Oracle etc. basieren und eine ODBC-Schnittstelle zur Verfügung stellen. Dedizierte Softwareapplikationen, die systembedingt nicht über eine Datenbank verfügen müssen, kommunizieren über Schnittstellen entsprechen作者: Melodrama 時(shí)間: 2025-3-27 06:51 作者: gerrymander 時(shí)間: 2025-3-27 11:26 作者: 使困惑 時(shí)間: 2025-3-27 15:56
nergiesparende Ma?nahmen im allgemeinen nur dann durchgeführt werden, wenn sie mit ad?quaten Kosteneinsparungen verbunden sind. Diese ?konomisch gepr?gte Handlungsweise wird sich aller Voraussicht nach auch in Zukunft nicht entscheidend ?ndern, obwohl Umweltentlastung und Schonung von Ressourcen in 作者: hemorrhage 時(shí)間: 2025-3-27 21:31
Joseph William Holloway,Jianping Wunergiesparende Ma?nahmen im allgemeinen nur dann durchgeführt werden, wenn sie mit ad?quaten Kosteneinsparungen verbunden sind. Diese ?konomisch gepr?gte Handlungsweise wird sich aller Voraussicht nach auch in Zukunft nicht entscheidend ?ndern, obwohl Umweltentlastung und Schonung von Ressourcen in 作者: Anonymous 時(shí)間: 2025-3-27 23:27
Joseph William Holloway,Jianping Wunergiesparende Ma?nahmen im allgemeinen nur dann durchgeführt werden, wenn sie mit ad?quaten Kosteneinsparungen verbunden sind. Diese ?konomisch gepr?gte Handlungsweise wird sich aller Voraussicht nach auch in Zukunft nicht entscheidend ?ndern, obwohl Umweltentlastung und Schonung von Ressourcen in 作者: Canyon 時(shí)間: 2025-3-28 03:57
Joseph William Holloway,Jianping Wunergiesparende Ma?nahmen im allgemeinen nur dann durchgeführt werden, wenn sie mit ad?quaten Kosteneinsparungen verbunden sind. Diese ?konomisch gepr?gte Handlungsweise wird sich aller Voraussicht nach auch in Zukunft nicht entscheidend ?ndern, obwohl Umweltentlastung und Schonung von Ressourcen in 作者: 老巫婆 時(shí)間: 2025-3-28 06:57 作者: 圓柱 時(shí)間: 2025-3-28 14:29
Joseph William Holloway,Jianping Wunisationen macht ein optimales Geb?udemanagement als Teil des Facility Management und des alle Bereiche umfassenden CREM (Corporate Real Estate Management) verst?rkt zum Gegenstand von Fragen zur Wirtschaftlichkeit und zum Umweltschutz. Daneben stehen Werterhalt, hohe Verfügbarkeit und flexible Nutz作者: Ringworm 時(shí)間: 2025-3-28 18:05 作者: 長處 時(shí)間: 2025-3-28 19:01 作者: 難取悅 時(shí)間: 2025-3-29 00:34
