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Poultry Science
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June 1, 2025
Organic and conventional alternative curing ingredients effects on quality and sensory attributes of deli-style Turkey
Siyuan Sheng, Erin M Silva, Steven C Ricke, et al.
Journal of Veterinary Medicine. A, Physiology, Pathology, Clinical Medicine
|
June 25, 2004
Effects of dexamethasone application in growing pigs on hormones, N-retention and other metabolic parameters
S O Lopes, R Claus, M Lacorn, et al.
Zeitschrift Fur Allgemeine Mikrobiologie
|
January 1, 1980
[Quantitative immunological method for determining rubredoxin in crude extracts of Acinetobacter calcoaceticus]
R Claus, D Hädge, O Asperger, et al.
Food Science & Nutrition
|
April 7, 2025
Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes
Siyuan Sheng, Steven C Ricke, Erin M Silva, et al.
Journal of Food Science
|
January 13, 2016
Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat
B Kılıç, A Şimşek, J R Claus, et al.
NPJ Science of Food
|
August 24, 2025
Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients
Siyuan Sheng, Erin M Silva, Steven C Ricke, et al.
Talanta
|
October 31, 2008
Open digestion under reflux for the determination of total arsenic in seafood by inductively coupled plasma atomic emission spectrometry with hydride generation
K Boutakhrit, R Claus, F Bolle, et al.
Meat Science
|
November 9, 2011
Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide
Oddvin Sørheim, Solveig Uglem, Per Lea, et al.
Immunology Letters
|
December 1, 1990
Are soluble monocyte-derived HLA class II molecules candidates for immunosuppressive activity?
R Claus, H Werner, H A Schulze, et al.
Journal of Food Science
|
August 29, 2015
Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat
B Kılıç, A Şimşek, J R Claus, et al.
Page
of 33
Search research articles
Search
Showing results (101-110 of 325) with videos related to
Sort By:
Page
of 33
Poultry Science
|
June 1, 2025
Organic and conventional alternative curing ingredients effects on quality and sensory attributes of deli-style Turkey
Siyuan Sheng, Erin M Silva, Steven C Ricke, et al.
Journal of Veterinary Medicine. A, Physiology, Pathology, Clinical Medicine
|
June 25, 2004
Effects of dexamethasone application in growing pigs on hormones, N-retention and other metabolic parameters
S O Lopes, R Claus, M Lacorn, et al.
Zeitschrift Fur Allgemeine Mikrobiologie
|
January 1, 1980
[Quantitative immunological method for determining rubredoxin in crude extracts of Acinetobacter calcoaceticus]
R Claus, D Hädge, O Asperger, et al.
Food Science & Nutrition
|
April 7, 2025
Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes
Siyuan Sheng, Steven C Ricke, Erin M Silva, et al.
Journal of Food Science
|
January 13, 2016
Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat
B Kılıç, A Şimşek, J R Claus, et al.
NPJ Science of Food
|
August 24, 2025
Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients
Siyuan Sheng, Erin M Silva, Steven C Ricke, et al.
Talanta
|
October 31, 2008
Open digestion under reflux for the determination of total arsenic in seafood by inductively coupled plasma atomic emission spectrometry with hydride generation
K Boutakhrit, R Claus, F Bolle, et al.
Meat Science
|
November 9, 2011
Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide
Oddvin Sørheim, Solveig Uglem, Per Lea, et al.
Immunology Letters
|
December 1, 1990
Are soluble monocyte-derived HLA class II molecules candidates for immunosuppressive activity?
R Claus, H Werner, H A Schulze, et al.
Journal of Food Science
|
August 29, 2015
Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat
B Kılıç, A Şimşek, J R Claus, et al.
Page
of 33