Showing results (1771-1780 of 8,651) with videos related to
Sort By:
Pageof 866
Meat Science|January 26, 2018
Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionalityMichał Halagarda, Władysław Kędzior, Ewa PyrzyńskaMeat Science|January 26, 2018
Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beefY Yeh, F H de Moura, K Van Den Broek, et al.Meat Science|August 27, 2017
Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulationT Pintado, A M Herrero, F Jiménez-Colmenero, et al.Meat Science|January 15, 2018
Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loinsStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.Meat Science|December 17, 2017
Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intakeJustyna Horodyska, Michael Oster, Henry Reyer, et al.Meat Science|May 14, 2022
Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem agingRui Liu, Lun Yang, Tianyi Yang, et al.Meat Science|May 15, 2022
U.S. perspective: Meat demand outdoes meat avoidanceGlynn T Tonsor, Jayson L LuskMeat Science|July 17, 2021
Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meatAhmet Gargi, Ilkin Yucel SengunMeat Science|July 24, 2021
Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in FinlandMari Niva, Annukka VainioMeat Science|May 22, 2022
Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgersThaisa Cidarta Melo Barbosa, Cristiani Viegas Brandão Grisi, Sthelio Braga da Fonseca, et al.Pageof 866