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Meat science

Showing results (161-170 of 8,823) with videos related to

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Meat Science|April 20, 2016
Chinese ethnic meat products: Continuity and developmentWeicai Zeng, Wenting Wen, Yue Deng, et al.
Meat Science|May 2, 2016
Factors influencing internal color of cooked meatsSurendranath P Suman, Mahesh N Nair, Poulson Joseph, et al.
Meat Science|May 2, 2016
A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysisFabiana Della Betta, Lais Morilla Pereira, Mariana Araújo Siqueira, et al.
Meat Science|May 3, 2016
Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meatNikki E Neethling, Surendranath P Suman, Gunnar O Sigge, et al.
Meat Science|December 7, 2015
Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat qualityAna Paula Burin Fruet, Flávia Santi Stefanello, Adriano Garcia Rosado Júnior, et al.
Meat Science|November 25, 2015
Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facilityAndrei Sorin Bolocan, Anca Ioana Nicolau, Avelino Alvarez-Ordóñez, et al.
Meat Science|November 28, 2015
A rapid method for the nonselective enumeration of Yersinia enterocolitica, a foodborne pathogen associated with porkHaoran Wang, Jon Palmer, Steve Flint
Meat Science|December 1, 2015
Prediction of pork color attributes using computer vision systemXin Sun, Jennifer Young, Jeng Hung Liu, et al.
Meat Science|February 15, 2016
Online monitoring of red meat color using hyperspectral imagingMohammed Kamruzzaman, Yoshio Makino, Seiichi Oshita
Meat Science|October 24, 2017
Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meatY Yagoubi, M Joy, G Ripoll, et al.
Pageof 883

Showing results (161-170 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|April 20, 2016
Chinese ethnic meat products: Continuity and developmentWeicai Zeng, Wenting Wen, Yue Deng, et al.
Meat Science|May 2, 2016
Factors influencing internal color of cooked meatsSurendranath P Suman, Mahesh N Nair, Poulson Joseph, et al.
Meat Science|May 2, 2016
A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysisFabiana Della Betta, Lais Morilla Pereira, Mariana Araújo Siqueira, et al.
Meat Science|May 3, 2016
Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meatNikki E Neethling, Surendranath P Suman, Gunnar O Sigge, et al.
Meat Science|December 7, 2015
Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat qualityAna Paula Burin Fruet, Flávia Santi Stefanello, Adriano Garcia Rosado Júnior, et al.
Meat Science|November 25, 2015
Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facilityAndrei Sorin Bolocan, Anca Ioana Nicolau, Avelino Alvarez-Ordóñez, et al.
Meat Science|November 28, 2015
A rapid method for the nonselective enumeration of Yersinia enterocolitica, a foodborne pathogen associated with porkHaoran Wang, Jon Palmer, Steve Flint
Meat Science|December 1, 2015
Prediction of pork color attributes using computer vision systemXin Sun, Jennifer Young, Jeng Hung Liu, et al.
Meat Science|February 15, 2016
Online monitoring of red meat color using hyperspectral imagingMohammed Kamruzzaman, Yoshio Makino, Seiichi Oshita
Meat Science|October 24, 2017
Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meatY Yagoubi, M Joy, G Ripoll, et al.
Pageof 883