Cell-Based Meat in the European Union and Beyond (Запис № 579840)
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|---|---|
| fixed length control field | 06861nam a22006615i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-3-032-14624-3 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260304124239.0 |
| 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 | 260228s2025 sz | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783032146243 |
| -- | 978-3-032-14624-3 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-3-032-14624-3 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | KJE901-9796 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | LB |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | LAW051000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | LB |
| Source | thema |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 341.2422 |
| Edition number | 23 |
| 245 10 - TITLE STATEMENT | |
| Title | Cell-Based Meat in the European Union and Beyond |
| Medium | [electronic resource] : |
| Remainder of title | An Interdisciplinary Study / |
| Statement of responsibility, etc | edited by Giulia Formici, Maria Cecilia Mancini, Lucia Scaffardi. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. 2025. |
| 264 #1 - | |
| -- | Cham : |
| -- | Springer Nature Switzerland : |
| -- | Imprint: Springer, |
| -- | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | XVII, 300 p. 14 illus., 12 illus. in color. |
| Other physical details | online resource. |
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| -- | online resource |
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| 347 ## - | |
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| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cultivating a Revolution: Legal and Policy Trajectories for a Sustainable Protein Transition -- Part I. Scientific and Sustainability Challenges -- What Is Cell-Based Meat? Food Safety and Sustainability Aspects -- Safety Assessment of Cell-Culture-Derived Food: The Role of the European Food Safety Authority -- Part II. Legal and Policy Debate -- Cell-Based Meat in the European Union – A Regulatory Crossroads -- The Legal Debate on Cultured Meat Around the World: Comparative Insights from the United States, Singapore and Israel.– Regulatory Landscape of Cultured Meat and Fish: Terminology and Consumer Information Provisions -- Cell-Based Meat and Food Policy -- Animal Welfare as a Constitutional Value: The Debate in Comparative Law and the Emerging Role of Cultivated Meat -- Part III. Socio-Economic and Cultural Issues -- Food Justice in Religious Laws: Hypotheses on Cultivated Meat -- Who Hates Cultured Meat? Examining Public Opposition to Cellular Agriculture -- Navigating Consumer Acceptance of Cultured Meat: Insights from Social Science Research -- Socio-Demographic and Behavioural Determinants of Consumer Attitudes to Cell-Based Meat and Insect-Flour-Based Products: An Empirical Study of Italians’ Propensity to Accept New Foods for Human Nutrition and Pet Food -- Concluding Observations. |
| 506 0# - RESTRICTIONS ON ACCESS NOTE | |
| Terms governing access | Open Access |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | This open access book presents a thorough and up-to-date exploration of the complex and often controversial topic of cell-based meat. In a world facing pressing food security challenges, innovations in the agri-food sector – including novel foods like insects, New Genomic Techniques, and especially cell-based meat – are at the heart of ongoing political, legislative, economic, scientific, and ethical discussions. Focusing specifically on cultured meat, the book presents a research-driven analysis intended to serve a wide audience. Policymakers, public authorities, food industry professionals, researchers, students, and the general public will find valuable insights to help them navigate this multifaceted issue and counter the risks posed by misinformation, nationalism, and ideologically driven narratives. To address the varied and interconnected questions surrounding cell-based meat, the book adopts an interdisciplinary approach, drawing on the expertise and research of scholars from the University of Parma and other Italian and international institutions. The diverse team of authors – specialized in law, economics, nutrition, and more – has contributed to numerous studies, projects, and events over recent years, tackling the various challenges this emerging food technology poses. The book is structured into three distinct parts, reflecting its comprehensive approach. The first addresses scientific and sustainability challenges, paying specific attention to open questions on food safety, as well as to the role of the EFSA. Offering a comparative perspective, the second part examines the evolving legal and policy frameworks within and beyond the European Union. It discusses topics such as animal welfare, marketing regulations, and labeling practices, highlighting the diverse approaches countries are taking – from investing in these future foods, to banning their production or sale. The final part focuses on consumer perceptions, emerging consumption patterns, and religious considerations. Through its accessible, science-based analysis of legal, ethical, scientific, and economic aspects, the book provides a well-rounded resource to support informed public debate and decision-making on a topic that is rapidly gaining global attention. |
| 532 8# - | |
| -- | Accessibility summary: This PDF has been created in accordance with the PDF/UA-1 standard to enhance accessibility, including screen reader support, described non-text content (images, graphs), bookmarks for easy navigation, keyboard-friendly links and forms and searchable, selectable text. 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. Please note that a more accessible version of this eBook is available as ePub. |
| 532 8# - | |
| -- | No reading system accessibility options actively disabled |
| 532 8# - | |
| -- | Publisher contact for further accessibility information: accessibilitysupport@springernature.com |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Law |
| General subdivision | Europe. |
| 9 (RLIN) | 216 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food science. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | European Law. |
| 9 (RLIN) | 221 |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Science. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Formici, Giulia. |
| Relator term | editor. |
| Relator code | edt |
| -- | http://id.loc.gov/vocabulary/relators/edt |
| 9 (RLIN) | 4377 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mancini, Maria Cecilia. |
| Relator term | editor. |
| Relator code | edt |
| -- | http://id.loc.gov/vocabulary/relators/edt |
| 9 (RLIN) | 23693 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Scaffardi, Lucia. |
| Relator term | editor. |
| Relator code | edt |
| -- | http://id.loc.gov/vocabulary/relators/edt |
| 9 (RLIN) | 4376 |
| 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 | |
| Display text | Printed edition: |
| International Standard Book Number | 9783032146236 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9783032146250 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9783032146267 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://doi.org/10.1007/978-3-032-14624-3">https://doi.org/10.1007/978-3-032-14624-3</a> |
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