Showing results (6261-6270 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|November 19, 2018
Consumers' preferences for freezing of meat to prevent toxoplasmosis- A stated preference approachMattijs S Lambooij, Jorien Veldwijk, Paul van Gils, et al.Meat Science|November 19, 2018
Supranutritional doses of vitamin E to improve lamb meat qualityMarc Bellés, María Del Mar Campo, Pedro Roncalés, et al.Meat Science|November 19, 2018
Organogels use in meat processing - Effects of fat/oil type and heating rateS Barbut, A MarangoniMeat Science|November 3, 2018
Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meatG Baldi, S S Chauhan, N Linden, et al.Meat Science|November 3, 2018
The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beefKarolina M Wójciak, Dariusz M Stasiak, Karolina Ferysiuk, et al.Meat Science|November 3, 2018
A review of productive parameters, nutritive value and technological characteristics of farmed nutria meat (Myocastor coypus)A Saadoun, M C CabreraMeat Science|November 4, 2018
Natural antioxidants used in meat products: A brief reviewJéssica Souza Ribeiro, Maria José Missão Cordeiro Santos, Larissa Kauly Rosa Silva, et al.Meat Science|February 19, 2017
Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meatC Chandra Mohan, K Radha Krishnan, S Babuskin, et al.Meat Science|February 24, 2017
Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beefHatouf Alnoumani, Zeynep Akyol Ataman, Lilian WereMeat Science|March 12, 2017
Consumer preferences for pig welfare - Can the market accommodate more than one level of welfare pork?Sigrid Denver, Peter Sandøe, Tove ChristensenPageof 871