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Meat Science
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April 27, 2010
Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality
L Ramamoorthi, S Toshkov, M S Brewer
Meat Science
|
April 27, 2010
Δ(9) desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins
Valentina Vasta, Alessandro Priolo, Manuel Scerra, et al.
Meat Science
|
April 27, 2010
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef
Kyriaki G Zinoviadou, Konstantinos P Koutsoumanis, Costas G Biliaderis
Meat Science
|
April 27, 2010
Growth and meat quality of kids of indigenous Greek goats (Capra prisca) as influenced by dietary protein and gastrointestinal nematode challenge
G Arsenos, P Fortomaris, E Papadopoulos, et al.
Meat Science
|
April 27, 2010
Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers
M P Oury, B Picard, M Briand, et al.
Meat Science
|
April 27, 2010
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky
Han-Sul Yang, Young-Hwa Hwang, Seon-Tea Joo, et al.
Meat Science
|
April 27, 2010
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics
K W Farag, E Duggan, D J Morgan, et al.
Meat Science
|
April 27, 2010
Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA
Mikel García-Iñiguez de Ciriano, Cecilia García-Herreros, Eduardo Larequi, et al.
Meat Science
|
April 27, 2010
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams
M Flores, M C Aristoy, T Antequera, et al.
Meat Science
|
April 27, 2010
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing
P Fantazzini, M Gombia, P Schembri, et al.
Page
of 883
Search research articles
Search
Showing results (531-540 of 8,827) with videos related to
Sort By:
Page
of 883
Meat Science
|
April 27, 2010
Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality
L Ramamoorthi, S Toshkov, M S Brewer
Meat Science
|
April 27, 2010
Δ(9) desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins
Valentina Vasta, Alessandro Priolo, Manuel Scerra, et al.
Meat Science
|
April 27, 2010
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef
Kyriaki G Zinoviadou, Konstantinos P Koutsoumanis, Costas G Biliaderis
Meat Science
|
April 27, 2010
Growth and meat quality of kids of indigenous Greek goats (Capra prisca) as influenced by dietary protein and gastrointestinal nematode challenge
G Arsenos, P Fortomaris, E Papadopoulos, et al.
Meat Science
|
April 27, 2010
Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers
M P Oury, B Picard, M Briand, et al.
Meat Science
|
April 27, 2010
The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky
Han-Sul Yang, Young-Hwa Hwang, Seon-Tea Joo, et al.
Meat Science
|
April 27, 2010
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics
K W Farag, E Duggan, D J Morgan, et al.
Meat Science
|
April 27, 2010
Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA
Mikel García-Iñiguez de Ciriano, Cecilia García-Herreros, Eduardo Larequi, et al.
Meat Science
|
April 27, 2010
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams
M Flores, M C Aristoy, T Antequera, et al.
Meat Science
|
April 27, 2010
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing
P Fantazzini, M Gombia, P Schembri, et al.
Page
of 883