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Meat Science
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November 18, 2017
A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation
Lingtao Zhu, Xiaodan Wang, Yunxiu Han, et al.
Meat Science
|
November 18, 2017
The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses
Hoa Van Ba, Hyun-Woo Seo, Seong Pil-Nam, et al.
Meat Science
|
November 18, 2017
Development and application of RTi-PCR method for common food pathogen presence and quantity in beef, sheep and chicken meat
Ismail Akyol
Meat Science
|
November 7, 2017
The gender background of texture attributes of pork loin
Margit D Aaslyng, Henriette Jensen, Anders H Karlsson
Meat Science
|
November 7, 2017
Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation
So Yeon Kim, Hae In Yong, Ki Chang Nam, et al.
Meat Science
|
October 3, 2017
Myofibrillar protein oxidation affects filament charges, aggregation and water-holding
Yulong Bao, Sjef Boeren, Per Ertbjerg
Meat Science
|
February 11, 2018
The effect of grazing system intensification on the growth and meat quality of beef cattle in the Brazilian Atlantic Forest biome
P P A Oliveira, R R S Corte, S L Silva, et al.
Meat Science
|
November 24, 2017
Can postmortem proteolysis explain tenderness differences in various bovine muscles?
Eva Veiseth-Kent, Mona E Pedersen, Sissel B Rønning, et al.
Meat Science
|
December 10, 2017
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
Sandra Petričević, Nives Marušić Radovčić, Katarina Lukić, et al.
Meat Science
|
December 10, 2017
Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles
S Muroya, M Oe, K Ojima
Page
of 883
Search research articles
Search
Showing results (301-310 of 8,823) with videos related to
Sort By:
Page
of 883
Meat Science
|
November 18, 2017
A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation
Lingtao Zhu, Xiaodan Wang, Yunxiu Han, et al.
Meat Science
|
November 18, 2017
The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses
Hoa Van Ba, Hyun-Woo Seo, Seong Pil-Nam, et al.
Meat Science
|
November 18, 2017
Development and application of RTi-PCR method for common food pathogen presence and quantity in beef, sheep and chicken meat
Ismail Akyol
Meat Science
|
November 7, 2017
The gender background of texture attributes of pork loin
Margit D Aaslyng, Henriette Jensen, Anders H Karlsson
Meat Science
|
November 7, 2017
Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation
So Yeon Kim, Hae In Yong, Ki Chang Nam, et al.
Meat Science
|
October 3, 2017
Myofibrillar protein oxidation affects filament charges, aggregation and water-holding
Yulong Bao, Sjef Boeren, Per Ertbjerg
Meat Science
|
February 11, 2018
The effect of grazing system intensification on the growth and meat quality of beef cattle in the Brazilian Atlantic Forest biome
P P A Oliveira, R R S Corte, S L Silva, et al.
Meat Science
|
November 24, 2017
Can postmortem proteolysis explain tenderness differences in various bovine muscles?
Eva Veiseth-Kent, Mona E Pedersen, Sissel B Rønning, et al.
Meat Science
|
December 10, 2017
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
Sandra Petričević, Nives Marušić Radovčić, Katarina Lukić, et al.
Meat Science
|
December 10, 2017
Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles
S Muroya, M Oe, K Ojima
Page
of 883