Showing results (6121-6130 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|January 1, 2013
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed porkSisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig, et al.
Meat Science|January 1, 2013
Effect of concentrate level and slaughter body weight on growth performances, carcass traits and meat quality of Barbarine lambs fed oat hay based dietL Majdoub-Mathlouthi, B Saïd, A Say, et al.
Meat Science|January 1, 2013
Species distribution, antibiotic resistance and virulence traits in enterococci from meat in TunisiaNaouel Klibi, Leila Ben Said, Ahlem Jouini, et al.
Meat Science|January 1, 2013
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acidsG Luciano, M Pauselli, M Servili, et al.
Meat Science|January 3, 2013
Thermal inactivation of Yersinia enterocolitica in pork slaughter plant scald tank waterDeclan J Bolton, Claire Ivory, David McDowell
Meat Science|September 18, 2013
Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausageAntonio Girolami, Fabio Napolitano, Daniela Faraone, et al.
Meat Science|August 7, 2013
Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bullsBulent Teke, Filiz Akdag, Bulent Ekiz, et al.
Meat Science|August 7, 2013
Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypesRaquel Reina, José Sánchez del Pulgar, Pascual López-Buesa, et al.
Meat Science|August 8, 2013
Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere packageM Vitale, M Pérez-Juan, E Lloret, et al.
Meat Science|August 20, 2013
Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditionsLuděk Bartoň, Daniel Bureš, Radim Kotrba, et al.
Pageof 871