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Meat science

Showing results (411-420 of 8,824) with videos related to

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Meat Science|July 23, 2016
Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cowsLucy W Coleman, Rebecca E Hickson, Nicola M Schreurs, et al.
Meat Science|April 15, 2020
Effect of Kisspeptin-54 immunization on performance, carcass characteristics, meat quality and safety of Yiling goatsTeketay Wassie, Fanmei Zeng, Xunping Jiang, et al.
Meat Science|April 10, 2020
Bioactivity and health effects of ruminant meat lipids. Invited ReviewPayam Vahmani, Eric N Ponnampalam, Jana Kraft, et al.
Meat Science|April 10, 2020
Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slicesHuiyun Zhang, Ying Liang, Xinling Li, et al.
Meat Science|March 5, 2019
Quality characteristics of pork loin cured with green nitrite source and some organic acidsTae-Kyung Kim, Ko-Eun Hwang, Mi-Ai Lee, et al.
Meat Science|April 24, 2017
Addition of an extract of lucerne (Medicago sativa L.) to cattle diets - Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscleSiân B MacKintosh, Ian Richardson, Eun Joong Kim, et al.
Meat Science|February 27, 2017
Sensor-array-based evaluation and grading of beef taste qualityYunxiu Han, Xiaodan Wang, Yaoxuan Cai, et al.
Meat Science|June 27, 2017
Technological demands of meat processing-An Asian perspectiveWangang Zhang, B Maheswarappa Naveena, Cheorun Jo, et al.
Meat Science|June 6, 2017
Comparative analysis of muscle phosphoproteome induced by salt curingZhenyu Wang, Caixia Zhang, Zheng Li, et al.
Meat Science|June 10, 2017
Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage pattiesRegan E Stanley, Chad G Bower, Gary A Sullivan
Pageof 883

Showing results (411-420 of 8,824) with videos related to

Sort By:
Pageof 883
Meat Science|July 23, 2016
Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cowsLucy W Coleman, Rebecca E Hickson, Nicola M Schreurs, et al.
Meat Science|April 15, 2020
Effect of Kisspeptin-54 immunization on performance, carcass characteristics, meat quality and safety of Yiling goatsTeketay Wassie, Fanmei Zeng, Xunping Jiang, et al.
Meat Science|April 10, 2020
Bioactivity and health effects of ruminant meat lipids. Invited ReviewPayam Vahmani, Eric N Ponnampalam, Jana Kraft, et al.
Meat Science|April 10, 2020
Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slicesHuiyun Zhang, Ying Liang, Xinling Li, et al.
Meat Science|March 5, 2019
Quality characteristics of pork loin cured with green nitrite source and some organic acidsTae-Kyung Kim, Ko-Eun Hwang, Mi-Ai Lee, et al.
Meat Science|April 24, 2017
Addition of an extract of lucerne (Medicago sativa L.) to cattle diets - Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscleSiân B MacKintosh, Ian Richardson, Eun Joong Kim, et al.
Meat Science|February 27, 2017
Sensor-array-based evaluation and grading of beef taste qualityYunxiu Han, Xiaodan Wang, Yaoxuan Cai, et al.
Meat Science|June 27, 2017
Technological demands of meat processing-An Asian perspectiveWangang Zhang, B Maheswarappa Naveena, Cheorun Jo, et al.
Meat Science|June 6, 2017
Comparative analysis of muscle phosphoproteome induced by salt curingZhenyu Wang, Caixia Zhang, Zheng Li, et al.
Meat Science|June 10, 2017
Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage pattiesRegan E Stanley, Chad G Bower, Gary A Sullivan
Pageof 883