Functional Meat Products (Record no. 8032)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04810nam a22006015i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-1-0716-3573-5 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610083713.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 231208s2024 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781071635735 |
| -- | 978-1-0716-3573-5 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-1-0716-3573-5 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX341-641 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | thema |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3 |
| Edition information | 23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition information | 23 |
| 245 10 - TITLE STATEMENT | |
| Title | Functional Meat Products |
| Medium | [electronic resource] / |
| Statement of responsibility, etc. | edited by Silvani Verruck, Eliane Teixeira Marsico. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. 2024. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | New York, NY : |
| Name of producer, publisher, distributor, manufacturer | Springer US : |
| -- | Imprint: Humana, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2024. |
| 300 ## - online resource | |
| Extent | XVI, 217 p. 50 illus., 43 illus. in color. |
| Other physical details | online resource. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 341 0# - ACCESSIBILITY CONTENT | |
| Textual assistive features | Table of contents navigation |
| Source | onix |
| 341 0# - ACCESSIBILITY CONTENT | |
| Textual assistive features | Single logical reading order |
| Source | onix |
| 341 0# - ACCESSIBILITY CONTENT | |
| Textual assistive features | Short alternative textual descriptions |
| Source | onix |
| 341 0# - ACCESSIBILITY CONTENT | |
| Textual assistive features | Use of color is not sole means of conveying information |
| Source | onix |
| 341 0# - ACCESSIBILITY CONTENT | |
| Textual assistive features | Use of high contrast between text and background color |
| Source | onix |
| 341 0# - ACCESSIBILITY CONTENT | |
| Textual assistive features | Next / Previous structural navigation |
| Source | onix |
| 341 0# - ACCESSIBILITY CONTENT | |
| Textual assistive features | All non-decorative content supports reading without sight |
| Source | onix |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | text file |
| Encoding format | |
| Source | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Methods and Protocols in Food Science, |
| International Standard Serial Number | 2662-9518 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Probiotic Fermented Meat Products -- Probiotic Emulsified Meat Products -- Prebiotic Meat Products -- Synbiotic Fermented Meat Products -- Fermented And Structured Meat Products With Dietary Fibers For Reducing Fat Content -- Emulsified Meat Product With Oleogels For Reducing Saturated Fat Conten -- Emulsified Meat Product With Fibers For Reducing Fat Content -- Analysis Of Thiamine, Riboflavin And Nicotinic Acid In Meat Analysis Of B-Complex Vitamins In Meat -- Natural Additives In Meat Products As Antioxidants And Antimicrobials -- In Vitro And In-Model Evaluation Of The Antimicrobial Activity Of Lactic Acid Bacteria Protective Cultures To Replace Nitrite In Dry Fermented Sausages -- Reduced Sodium Meat Products -- Direct Method For Simultaneous Analysis Of Cholesterol And Cholesterol Oxides By Hplc In Meat And Meat Products -- The Long-Lasting Potential Of The Dnph Spectrophotometric Method For Protein-Derived Carbonyl AnalysisIn Meat And Meat Products -- Functional Molecules Obtained By Membrane Technology -- Bioactive Peptides Obtained From Meat Products. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products. |
| 532 8# - ACCESSIBILITY NOTE | |
| Summary of accessibility | Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. |
| 532 8# - ACCESSIBILITY NOTE | |
| Summary of accessibility | No reading system accessibility options actively disabled |
| 532 8# - ACCESSIBILITY NOTE | |
| Summary of accessibility | Publisher contact for further accessibility information: accessibilitysupport@springernature.com |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food science. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food Science. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Verruck, Silvani. |
| Relator term | editor. |
| Authority record control number or standard number | (orcid)0000-0003-0266-5885 |
| Real World Object URI | https://orcid.org/0000-0003-0266-5885 |
| Relationship | edt |
| -- | http://id.loc.gov/vocabulary/relators/edt |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Teixeira Marsico, Eliane. |
| Relator term | editor. |
| Relationship | edt |
| -- | http://id.loc.gov/vocabulary/relators/edt |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer Nature eBook |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9781071635728 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9781071635742 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Printed edition: |
| International Standard Book Number | 9781071635759 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Methods and Protocols in Food Science, |
| International Standard Serial Number | 2662-9518 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1007/978-1-0716-3573-5">https://doi.org/10.1007/978-1-0716-3573-5</a> |
| 912 ## - | |
| -- | ZDB-2-PRO |
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