Jose A. Fernandez – författare
Visar alla böcker från författaren Jose A. Fernandez. Handla med fri frakt och snabb leverans.
2 produkter
2 produkter
E-bok
Spanska, 202248 kr
Läs direkt efter köp
Ajenas a la creciente e imparable escalada bélica entre las grandes potencias militares en el siempre conflictivo Golfo Pérsico, las tres hermosas jóvenes son invitadas por el príncipe árabe Majed Al-Faruk a su lujoso chalet de "El Batatal", en Marbella, pero únicamente una de ellas, Susana, será la elegida por el noble saudí.A la mañana siguiente, después de despertar sola y desorientada en el inmenso camastro del príncipe, presenciará aterrada el asesinato a sangre fría, dentro de la piscina del chalet, de sus dos compañeras por los dos falsos vigilantes. Escondida entre unos setos, únicamente la aparición del extraño y atractivo americano salvará a Susana de correr la misma suerte que sus desafortunadas compañeras.
Del 100 - EAAP Scientific Series
Quality of meat and fat in pigs as affected by genetics and nutrition
Proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition
Häftad, Engelska, 2000
1 444 kr
Skickas inom 5-8 vardagar
Pork is the most widely produced meat in the world. To cover the demands of a fast growing population, new scientific knowledge in genetics, physiology and nutrition is generated, which contributes in a general increase of production performance. Production systems can be improved by constructing models which help to optimise use of the means of production and intensify production. In some regions where production intensity is high, concerns about environmental pollution are increasingly becoming a limiting factor. Consumers, and with them the retailer organisations, are voicing serious concerns about the production systems and especially the use of feed additives.In the context of the above, the question of the quality of pork becomes a relevant issue. A general view can only be obtained by taking all factors into consideration.The diverse aspects of pork quality were covered in the session on "Quality of Meat and Fat as Affected by Genetics and Nutrition" at the 50th annual meeting of the EAAP in Zurich. This publication presents the review presentations which give an overview from the different perspectives of meat quality and it's use in human nutrition: genetics, physiology, animal nutrition, meat consumption and human health and consumer concerns. In addition, 38 short communications provide up-to-date knowledge on the subject of quality from a European perspective.