Showing results (5981-5990 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|April 27, 2010
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiberYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|April 27, 2010
Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.
Meat Science|April 27, 2010
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cyclesXiufang Xia, Baohua Kong, Qian Liu, et al.
Meat Science|April 27, 2010
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheresY H Kim, J T Keeton, H S Yang, et al.
Meat Science|April 27, 2010
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat battersM K Youssef, S Barbut
Meat Science|April 27, 2010
Breed effect on carcass and meat quality of foals slaughtered at 24months of ageM Juárez, O Polvillo, M D Gómez, et al.
Meat Science|April 27, 2010
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt contentE Fulladosa, X Serra, P Gou, et al.
Meat Science|April 27, 2010
Different rearing systems for fattening rabbits: Performance and carcass characteristicsCarla Lazzaroni, Davide Biagini, Carola Lussiana
Meat Science|April 27, 2010
Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n=36 karyotype compared to those of phenotypically similar crossbreeds (2n=37 and 2n=38) raised under the same farming conditions 2 Fatty acid profile and cholesterolO Skewes, R Morales, N Mendoza, et al.
Meat Science|April 27, 2010
Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithmPatrick Jackman, Da-Wen Sun, Paul Allen
Pageof 871