Showing results (11-20 of 15) with videos related to
Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 15 results.
Meat Science|November 8, 2011
Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on tumour development in mice as related to ingestion of cured meatA M Pearson, S D Sleight, D P Cornforth, et al.Meat Science|November 8, 2011
Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookeryY P Hsieh, D P Cornforth, A M Pearson, et al.The Journal of Nutrition|March 1, 1983
Bioavailability to anemic rats of iron from fresh, cooked or nitrosylated hemoglobin and myoglobinY W Park, A W Mahoney, D P Cornforth, et al.Meat Science|November 9, 2011
Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rollsK M Heaton, D P Cornforth, I V Moiseev, et al.Meat Science|November 9, 2011
Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beefY R Xie, J R Busboom, D P Cornforth, et al.Pageof 2