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Meat Science
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April 27, 2010
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association
F Fernández-Martín, I López-López, S Cofrades, et al.
Meat Science
|
April 27, 2010
The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems
J E Hayes, V Stepanyan, P Allen, et al.
Meat Science
|
April 27, 2010
Growth and carcass fatty acid composition of beef steers fed soybean oil for increasing duration before slaughter
P A Ludden, O Kucuk, D C Rule, et al.
Meat Science
|
April 27, 2010
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)
M G Bonomo, A Ricciardi, T Zotta, et al.
Meat Science
|
April 27, 2010
An exploratory observational study to develop an improved method for quantifying beef carcass salable meat yield
R L Farrow, G H Loneragan, J W Pauli, et al.
Meat Science
|
April 27, 2010
The effects of a mutation in the myostatin gene on meat and carcass quality
P Wiener, J A Woolliams, A Frank-Lawale, et al.
Meat Science
|
April 27, 2010
Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods
Luca Cocolin, Paola Dolci, Kalliopi Rantsiou, et al.
Meat Science
|
April 27, 2010
Perilipin, C/EBPα, and C/EBPβ mRNA abundance in longissimus muscle and different adipose tissues of Holstein and Charolais cattle
J X Xu, E Albrecht, T Viergutz, et al.
Meat Science
|
April 27, 2010
Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat
M Al-Bachir, R Zeinou
Meat Science
|
April 27, 2010
Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS)
M Armenteros, M Heinonen, V Ollilainen, et al.
Page
of 883
Search research articles
Search
Showing results (541-550 of 8,827) with videos related to
Sort By:
Page
of 883
Meat Science
|
April 27, 2010
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association
F Fernández-Martín, I López-López, S Cofrades, et al.
Meat Science
|
April 27, 2010
The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems
J E Hayes, V Stepanyan, P Allen, et al.
Meat Science
|
April 27, 2010
Growth and carcass fatty acid composition of beef steers fed soybean oil for increasing duration before slaughter
P A Ludden, O Kucuk, D C Rule, et al.
Meat Science
|
April 27, 2010
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)
M G Bonomo, A Ricciardi, T Zotta, et al.
Meat Science
|
April 27, 2010
An exploratory observational study to develop an improved method for quantifying beef carcass salable meat yield
R L Farrow, G H Loneragan, J W Pauli, et al.
Meat Science
|
April 27, 2010
The effects of a mutation in the myostatin gene on meat and carcass quality
P Wiener, J A Woolliams, A Frank-Lawale, et al.
Meat Science
|
April 27, 2010
Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods
Luca Cocolin, Paola Dolci, Kalliopi Rantsiou, et al.
Meat Science
|
April 27, 2010
Perilipin, C/EBPα, and C/EBPβ mRNA abundance in longissimus muscle and different adipose tissues of Holstein and Charolais cattle
J X Xu, E Albrecht, T Viergutz, et al.
Meat Science
|
April 27, 2010
Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat
M Al-Bachir, R Zeinou
Meat Science
|
April 27, 2010
Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS)
M Armenteros, M Heinonen, V Ollilainen, et al.
Page
of 883