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Veeteelt --- Vlees. --- Vleesindustrie --- Geschiedenis. --- Geschiedenis.
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Doelstelling: De bedoeling van deze scriptie is om een glossarium aan te leggen van Duitse termen uit de vleesindustrie, meer bepaald de vleesverwerking. Middelen: Materiaal, ter beschikking gesteld door Belgische en Duitse firma's uit de vleesverwerkingsindustrie, verklarende en vertalende woordenboeken, websites op het internet, vakliteratuur, krantenartikels en brochures. Resultaten: Het glossarium (dat overigens niet volledig is, want daarvoor is het thema te omvangrijk) dat in deze scriptie terug te vinden is, vult de reeds bestaande woordenboeken en encyclopedieën aan, want daarin zijn maar weinig termen uit de vleesverwerkingsindustrie opgenomen.
Duits. --- Glossarium. --- Nederlands. --- Technische termen. --- Terminografisch onderzoek. --- Terminologie. --- Vleesindustrie. --- Vleesverwerking.
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339.14 afzet --- 339 handel --- 73/76 kunst --- (492) Nederland --- 63+663/664 producten --- 636.4 varkens --- departement Algemeen 11 --- productie --- consumptie --- vleesindustrie
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"Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"-- "Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"--
637.5 --- Vlees --- Vleesbewerking (vleeswaren) --- Vleesindustrie --- Meat. Flesh products for food --- 637.5 Meat. Flesh products for food --- Meat --- Meat industry and trade --- Meat consumption --- Packing industry --- Food industry and trade --- Meats --- Food of animal origin
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Meat consumption --- Meat industry and trade --- Packing industry --- Viande--Industrie et commerce --- Vlees--Industrie en handel --- Vleesindustrie en vleeshandel --- Meat --- Meat industry and trade. --- Sausages. --- Agrotechnology and Food Sciences. Food Products --- Processing --- Preservation. --- Animal Products --- Meat and Meat Products --- Processing. --- Meat and Meat Products.
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Alimentation -- Anthropologie --- Alimentation -- Coutumes --- Animaux carnivores --- Anthropologie de l'alimentation --- Carnivora --- Carnivoren --- Carnivores --- Carnivorous animals --- Coutumes alimentaires --- Eating --- Eetgedrag --- Eetgewoonten --- Fissipèdes --- Food customs --- Food habits --- Food preferences --- Foodways --- Gewoonten [Voedings] --- Habitudes alimentaires --- Human beings--Food habits --- Meat --- Meat consumption --- Meat industry and trade --- Meat-eating animals --- Packing industry --- Pratiques alimentaires --- Préférences alimentaires --- Viande --- Viande--Industrie et commerce --- Vlees --- Vlees--Industrie en handel --- Vleesindustrie en vleeshandel --- Voedingsgewoonten --- Voedsel -- Voorkeuren --- Carnivora. --- Food habits. --- Food preferences. --- Food --- Meat industry and trade. --- Meat. --- Symbolic aspects. --- Symbolic aspects --- Food - Symbolic aspects.
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Albers, Josef ; Archipenko, Alexandre ; Baargeld, Johannes Theodor ; Barlach, Ernst ; Baumeister, Willi ; Beckmann, Max ; Belling, Rudolf ; Braque, Georges ; Buchheister, Carl ; Chagall, Marc ; Charchoune, Serge ; Crotti, Jean ; Dali, Salvador ; Davringhausen, Heinrich M. ; Delaunay, Robert ; Delaunay, Sonia ; Derain, André ; Dexel, Walter ; Dischinger, Rudolf ; Dix, Otto ; Domela, César ; van Dongen, Kees ; Duchamp, Marcel ; Duchamp, Suzanne ; Duchamp-Villon, Raymond ; Dufy, Raoul ; Ernst, Jean Arp & Max ; Ernst, Max ; Feininger, Lyonel ; Felixmüller, Conrad ; Freundlich, Otto ; Gabo, Naum ; Gleizes, Albert ; Grossberg, Carl ; Grosz, George ; Hausmann, Raoul ; Heckel, Erich ; Höch, Hannah ; Hoerle, Angelika ; Hubbuch, Karl ; Itten, Johannes ; Jawlensky, Alexej von ; Kandinsky, Wassily ; Kirchner, Ernst Ludwig ; Klee, Paul ; Kokoschka, Oskar ; Kollwitz, Kathe ; Le Corbusier ; Leger, Fernand ; Lehmbruck, Wilhelm ; Lissitzky, El ; Macke, August ; Man Ray ; Marc, Franz ; Marquet, Albert ; Masson, Andre ; Matisse, Henri ; Meidner, Ludwig ; Miro, Joan ; Modersohn-Becker, Paula ; Moholy-Nagy, Laszlo ; Mueller, Otto ; Münter, Gabriele ; Nolde, Emil ; Ozenfant, Amédée ; Pascin, Jules ; Pechstein, Max ; Péri, László ; Picabia, Francis ; Picasso, Pablo ; Puni, Ivan ; Radziwill, Franz ; Ribémont-Dessaignes, Georges ; Rouault, Georges ; Rousseau, Henri ; Schad, Christian ; Schlemmer, Oskar ; Schlichter, Rudolf ; Schmidt-Rottluff, Karl ; Schoenberg, Arnold ; Scholz, Georg ; Schwitters, Kurt ; Segal, Arthur ; Seiwert, Franz Wilhelm ; Tanguy, Yves ; Villon, Jacques ; de Vlaminck, Maurice ; Vordemberge-Gildewart, Friedrich
Arts, French --- Arts, German --- 130.2 --- 749.03 --- automatisering --- Babbage Charles --- baden --- badkamers --- bandwerk --- Bedaux Charles --- beweging --- brood --- broodindustrie --- CDL --- comfort --- cultuurfilosofie --- cultuurgeschiedenis --- ecologie --- Evans Oliver --- huishoudelijk werk --- huishouden --- hygiëne --- industriële landbouw --- landbouw --- mechanisering --- milieu --- montagebanden --- sanitair --- sanitaire installaties --- sloten --- slotenmakerswerk --- taylorisme --- techniek --- vlees --- vleesindustrie --- 749(091) --- Mechanisatie ; mechanisering ; geschiedenis --- Mechanische voorwerpen ; ontwikkeling --- 771 --- productdesign --- industrialisering --- geschiedenis --- gebruiksvoorwerpen --- German arts --- French influences --- Meubelkunst en design ; geschiedenis --- productdesign, geschiedenis algemeen --- Art --- History of civilization --- art [fine art] --- mechanization --- German language --- French language --- Comparative literature --- anno 1900-1909 --- anno 1910-1919 --- anno 1920-1929 --- anno 1930-1939 --- Germany --- France --- Histoire de l'art --- Industrialisation --- Arts, German - 20th century - Exhibitions --- Arts, German - French influences - Exhibitions --- Arts, French - 20th century - Exhibitions --- Giedion, Siegfried --- Allemagne --- Industrial arts --- Technology --- Inventions. --- Metiers --- Technologie --- Inventions --- History --- Philosophy --- Histoire --- Philosophie --- Arts, Modern --- Arts allemands --- Arts français --- Arts modernes --- Exhibitions --- Exhibitions. --- Expositions --- Métiers --- 7<091> "1900/1933" --- art [discipline] --- kunstsociologie
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En Belgique, la compétence du bien-être animal a été régionalisée le 1er juillet 2014, dans le cadre de la sixième réforme de l’État. Toutefois, les trois Régions ont décidé de ne pas mandater elles-mêmes des vétérinaires chargés d’assurer le contrôle du bien-être animal dans les abattoirs. Pour des raisons notamment financières, elles ont conclu un accord – via leurs « unités de bien-être animal » (UBEA) respectives – avec l’Agence fédérale pour la sécurité de la chaîne alimentaire (AFSCA). Dès lors, les vétérinaires qui contrôlent les aspects sanitaires pour l’AFSCA continuent, comme ils le faisaient déjà avant 2014, de relever les infractions liées au bien-être animal. S’ils constatent un problème à cet égard, ils en informent les UBEA, qui prennent les mesures qui leur semblent s’imposer. Mais, contrairement à ce qui prévalait précédemment, ils ne peuvent pas sévir eux-mêmes. Ce Courrier hebdomadaire a pour point de départ des cas de maltraitance survenus à l’abattoir de Tielt en 2017. Alors que ces manquements à la législation sur le bien-être animal étaient dénoncés par une association de défense des droits des animaux, via une vidéo postée sur les réseaux sociaux, ils n’apparaissaient nullement dans les statistiques officielles, issues des contrôles effectués par les vétérinaires chargés de mission par l’AFSCA. L’étude montre que ce décalage peut s’expliquer par une interaction entre, d’une part, la régionalisation de la compétence relative au bien-être animal et, d’autre part, le statut des vétérinaires mandatés par l’AFSCA pour contrôler le bien-être animal dans les abattoirs.
BPB2308 --- bien-être des animaux --- industrie de la viande --- 475 Landbouw --- 574 Dierenwelzijn --- Slachtdier --- Slachten van dieren --- Slachthuis --- Veeteelt --- veterinaire inspectie --- veterinaire wetgeving --- Vleesindustrie --- mėsos perdirbimo pramonė --- Fleischindustrie --- κρεατοβιομηχανία --- gaļas pārstrādes rūpniecība --- industria cárnica --- industria cărnii --- lihatööstus --- industria della carne --- хранително вкусова промишленост --- tionscal próiseála feola --- húsfeldolgozó ipar --- mesnopredelovalna industrija --- индустрија меса --- kødindustri --- vleesindustrie --- priemysel spracovania mäsa --- industrija tal-ipproċessar tal-laħam --- indústria de carne --- köttindustri --- meat processing industry --- masný průmysl --- mesoprerađivačka industrija --- месопреработувачка индустрија --- lihanjalostusteollisuus --- industri e përpunimit të mishit --- przemysł mięsny --- ambientet e prerjes --- sala de despiece de carnes --- lõikamishooned --- mäsový priemysel --- gaļas sadalīšanas cehs --- bitúnok --- slaughterhouse --- mattatoio --- cutting-up premises --- talho --- atelier de découpe --- slakthus --- εργαστήριο κοπής κρεάτων --- slakteri --- ambientet e ndarjes --- teurastamo --- řeznictví --- uitbenen --- Schlachthof --- индустрија за преработка на месо --- slachthuis --- jatky --- udskæringsfabrik --- lihanleikkaustilat --- Schlachtbetrieb --- macello --- therrtore --- húsipar --- mėsinė --- slagteri --- σφαγείο --- cutting premises --- Schlachthaus --- măcelărie --- vágóhíd --- Fleischerei --- styckningsanläggning --- abattoir --- lihanleikkaamo --- klaonica --- kautuve --- matadero --- skerdykla --- abator --- mäsopriemysel --- masné závody --- matadouro --- tapamaja --- tükeldamishooned --- dobro zwierząt --- animal welfare --- loomade heaolu --- dzīvnieku labturība --- bem-estar dos animais --- dyrevelfærd --- mirëqenie shtazore --- leas ainmhithe --- благополучие на животните --- îngrijirea animalelor --- welzijn van dieren --- állatjólét --- trattament xieraq tal-annimali --- gyvūnų gerovė --- djurs välbefinnande --- добробит животиња --- eläinten hyvinvointi --- καλή μεταχείριση των ζώων --- dobro počutje živali --- benessere degli animali --- благосостојба на животните --- bienestar de los animales --- starostlivosť o blaho zvierat --- péče o pohodu zvířat --- skrb za životinje --- Wohlbefinden der Tiere --- грижа за животните --- rechten van het dier --- bien-être animal --- mirëqënie e kafshëve --- eläinten oikeudet --- të drejta të kafshëve --- права животиња --- blaho zvierat --- Rechte der Tiere --- welfare zvířat --- dyrs rettigheder --- животински права --- pohoda zvířat --- derechos de los animales --- animal well-being --- briga za dobrobiti životinja --- prava životinja --- práva zvířat --- animal rights --- loomaõigused --- práva zvierat --- droits des animaux --- права на животните --- djurens rättigheter --- állatok kímélete --- dzīvnieku tiesības --- drepturile animalelor --- dobrobit životinja --- gyvūnų teisės --- δικαιώματα των ζώων --- diritti degli animali --- Human rights --- Zoology --- Belgium
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