Showing results (5481-5490 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|November 9, 2011
The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausageFrançois Deumier, Antoine Collignan
Meat Science|November 9, 2011
Quality pork genes and meat productionG S Plastow, D Carrión, M Gil, et al.
Meat Science|November 9, 2011
The chilling of carcassesJ W Savell, S L Mueller, B E Baird
Meat Science|November 9, 2011
The future of BSE from the global perspectiveD Heim, E Mumford
Meat Science|November 9, 2011
Dissemination of central nervous system tissue from the brain and spinal cord of cattle after captive bolt stunning and carcass splittingD M Prendergast, J J Sheridan, D J Daly, et al.
Meat Science|November 9, 2011
Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonateJeffrey J Sindelar, Fred Prochaska, Jason Britt, et al.
Meat Science|November 9, 2011
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weightsM T Díaz, S Velasco, C Pérez, et al.
Meat Science|November 9, 2011
Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork qualityH A Channon, P J Walker, M G Kerr, et al.
Meat Science|November 9, 2011
Effect of phosphate with tumbling on lipid oxidation of precooked roast beefJen-Hua Cheng, Herbert W Ockerman
Meat Science|November 9, 2011
P(y)-a parameter for meat qualityU Pliquett, M Altmann, F Pliquett, et al.
Pageof 871