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Meat science

Showing results (1011-1020 of 8,648) with videos related to

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Meat Science|November 9, 2011
Identification of pork quality parameters by proteomicsDick F M van de Wiel, Wei Li Zhang
Meat Science|November 9, 2011
Microbial ecosystems of traditional fermented meat products: The importance of indigenous startersR Talon, S Leroy, I Lebert
Meat Science|November 9, 2011
Technologies to shorten the drying period of dry-cured meat productsJ Arnau, X Serra, J Comaposada, et al.
Meat Science|November 9, 2011
Tenderness and oxidative stability of post-mortem muscles from mature cows of various agesYouling L Xiong, Oliver E Mullins, John F Stika, et al.
Meat Science|November 9, 2011
Effects of metabolic modifiers on carcass traits and meat qualityM E Dikeman
Meat Science|November 9, 2011
Temperatures and ages of packs of beef displayed at stores in CanadaC O Gill, T Jones, D I Leblanc, et al.
Meat Science|November 9, 2011
Adaptation of microplate reader for measuring oxidative rancidity in meat productsD M Gaebler, S J Jones, R W Mandigo
Meat Science|November 9, 2011
Fermented pork sausage fortified with commercial or hen eggshell calcium lactateWichittra Daengprok, Wunwiboon Garnjanagoonchorn, Yoshinori Mine
Meat Science|November 9, 2011
Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storageStephanie A Coronado, Graham R Trout, Frank R Dunshea, et al.
Meat Science|November 9, 2011
Nitric oxide synthase activity in muscle foodsRobert G Brannan, Eric A Decker
Pageof 865

Showing results (1011-1020 of 8,648) with videos related to

Sort By:
Pageof 865
Meat Science|November 9, 2011
Identification of pork quality parameters by proteomicsDick F M van de Wiel, Wei Li Zhang
Meat Science|November 9, 2011
Microbial ecosystems of traditional fermented meat products: The importance of indigenous startersR Talon, S Leroy, I Lebert
Meat Science|November 9, 2011
Technologies to shorten the drying period of dry-cured meat productsJ Arnau, X Serra, J Comaposada, et al.
Meat Science|November 9, 2011
Tenderness and oxidative stability of post-mortem muscles from mature cows of various agesYouling L Xiong, Oliver E Mullins, John F Stika, et al.
Meat Science|November 9, 2011
Effects of metabolic modifiers on carcass traits and meat qualityM E Dikeman
Meat Science|November 9, 2011
Temperatures and ages of packs of beef displayed at stores in CanadaC O Gill, T Jones, D I Leblanc, et al.
Meat Science|November 9, 2011
Adaptation of microplate reader for measuring oxidative rancidity in meat productsD M Gaebler, S J Jones, R W Mandigo
Meat Science|November 9, 2011
Fermented pork sausage fortified with commercial or hen eggshell calcium lactateWichittra Daengprok, Wunwiboon Garnjanagoonchorn, Yoshinori Mine
Meat Science|November 9, 2011
Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storageStephanie A Coronado, Graham R Trout, Frank R Dunshea, et al.
Meat Science|November 9, 2011
Nitric oxide synthase activity in muscle foodsRobert G Brannan, Eric A Decker
Pageof 865