Showing results (3841-3850 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|September 10, 2013
In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in hamDominic Dussault, Khanh Dang Vu, Monique LacroixMeat Science|September 10, 2013
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated porkHyun-Wook Kim, Ji-Hun Choi, Yun-Sang Choi, et al.Meat Science|September 10, 2013
Effect of sex and final fattening on ultrasound and carcass traits in Iberian pigsD Ayuso, A González, F Hernández, et al.Meat Science|November 12, 2013
The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite controlD M R Brogna, R Tansawat, D Cornforth, et al.Meat Science|November 12, 2013
Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli deliveryRaquel Rubio, Anna Jofré, Teresa Aymerich, et al.Meat Science|November 12, 2013
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham compositionEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.Meat Science|November 12, 2013
Quantification of viable Escherichia coli O157:H7 in meat products by duplex real-time PCR assaysRubén Gordillo, Alicia Rodríguez, María L Werning, et al.Meat Science|November 9, 2013
Innovative food processing technology using ohmic heating and aseptic packaging for meatRuri Ito, Mika Fukuoka, Naoko Hamada-SatoMeat Science|November 9, 2013
Gene expression profiling of SIRT1, FoxO1, and PPARγ in backfat tissues and subcutaneous adipocytes of Lilu bullsXiaomu Liu, Guifen Liu, Xiuwen Tan, et al.Meat Science|November 9, 2013
Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured hamMarta Gallego, María-Concepción Aristoy, Fidel ToldráPageof 871