Showing results (6521-6530 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|February 21, 2014
Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausageMina Kargozari, Sohrab Moini, Afshin Akhondzadeh Basti, et al.
Meat Science|February 18, 2014
Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loinsMar Roldán, Teresa Antequera, Trinidad Pérez-Palacios, et al.
Meat Science|April 25, 2017
The diversity of beef safety: A global reason to strengthen our current systemsMindy M Brashears, Byron D Chaves
Meat Science|August 17, 2011
Investigation on the presence of sulphites in fresh meat preparations: estimation of an allowable maximum limitMarco Iammarino, Aurelia Di Taranto, Marilena Muscarella
Meat Science|August 16, 2011
The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breedsS H Lee, J H Choe, Y M Choi, et al.
Meat Science|August 2, 2011
Effect of freezing method and frozen storage duration on lamb sensory qualityE Muela, C Sañudo, M M Campo, et al.
Meat Science|September 13, 2011
Iridescence in beef caused by multilayer interference from sarcomere discsH J Swatland
Meat Science|September 13, 2011
Visual evaluation of cattle cleanliness and correlation to carcass microbial contamination during slaughteringAndrea Serraino, Lia Bardasi, Raffaela Riu, et al.
Meat Science|August 30, 2011
Arrested blood flow during false aneurysm formation in the carotid arteries of cattle slaughtered with and without stunningN G Gregory, P Schuster, L Mirabito, et al.
Meat Science|December 14, 2011
Effects of long distance transportation and CO2 stunning on critical blood values in pigsD Mota-Rojas, M Becerril-Herrera, P Roldan-Santiago, et al.
Pageof 871