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P Kerry

Showing results (131-140 of 215) with videos related to

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Meat Science|December 17, 2013
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausagesClaire C O'Flynn, Malco C Cruz-Romero, Declan Troy, et al.
South African Medical Journal = Suid-Afrikaanse Tydskrif Vir Geneeskunde|December 20, 2022
A doctor at a PHC clinic: A 'must-have' or 'nice-to-have'?T P Kerry, P G T Cudahy, H L Holst, et al.
Ultrasonics Sonochemistry|October 25, 2016
Ultrasound technology for food fermentation applicationsK Shikha Ojha, Timothy J Mason, Colm P O'Donnell, et al.
Foods (Basel, Switzerland)|February 28, 2017
Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish SourcesZainal A Nur Hanani, Eddie Beatty, Yrjo H Roos, et al.
Meat Science|November 9, 2011
The distribution of dietary vitamin E in the muscles of the porcine carcassM G O'Sullivan, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb pattiesJ P Kerry, M G O'Sullivan, D J Buckley, et al.
Meat Science|November 9, 2011
Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systemsB E Walshe, E M Sheehan, C M Delahunty, et al.
Meat Science|November 9, 2011
The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughterS C Maher, A M Mullen, D J Buckley, et al.
Meat Science|November 9, 2011
Influence of the time of year on the incidence of PSE and DFD in Irish pigmeatD J O'Neill, P B Lynch, D J Troy, et al.
Meat Science|September 24, 2013
The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausagesC C O'Flynn, M C Cruz-Romero, D J Troy, et al.
Pageof 22

Showing results (131-140 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|December 17, 2013
The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausagesClaire C O'Flynn, Malco C Cruz-Romero, Declan Troy, et al.
South African Medical Journal = Suid-Afrikaanse Tydskrif Vir Geneeskunde|December 20, 2022
A doctor at a PHC clinic: A 'must-have' or 'nice-to-have'?T P Kerry, P G T Cudahy, H L Holst, et al.
Ultrasonics Sonochemistry|October 25, 2016
Ultrasound technology for food fermentation applicationsK Shikha Ojha, Timothy J Mason, Colm P O'Donnell, et al.
Foods (Basel, Switzerland)|February 28, 2017
Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish SourcesZainal A Nur Hanani, Eddie Beatty, Yrjo H Roos, et al.
Meat Science|November 9, 2011
The distribution of dietary vitamin E in the muscles of the porcine carcassM G O'Sullivan, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb pattiesJ P Kerry, M G O'Sullivan, D J Buckley, et al.
Meat Science|November 9, 2011
Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systemsB E Walshe, E M Sheehan, C M Delahunty, et al.
Meat Science|November 9, 2011
The influence of biochemical differences on the variation in tenderness of M. longissimus dorsi of Belgian Blue steers managed homogenously pre and post-slaughterS C Maher, A M Mullen, D J Buckley, et al.
Meat Science|November 9, 2011
Influence of the time of year on the incidence of PSE and DFD in Irish pigmeatD J O'Neill, P B Lynch, D J Troy, et al.
Meat Science|September 24, 2013
The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausagesC C O'Flynn, M C Cruz-Romero, D J Troy, et al.
Pageof 22