Showing results (6761-6770 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|November 9, 2011
Lipid oxidation of beef fillets during braising with different cooking oilsS Saghir, K-H Wagner, I ElmadfaMeat Science|November 9, 2011
Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beefF Monsón, C Sañudo, I SierraMeat Science|November 9, 2011
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roastsZ Pietrasik, P J ShandMeat Science|November 9, 2011
Safety and storage stability of horse meat for human consumptionC O GillMeat Science|November 9, 2011
Carcass characterisation of seven Spanish beef breeds slaughtered at two commercial weightsP Albertí, G Ripoll, F Goyache, et al.Meat Science|November 9, 2011
Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weightA Teixeira, S Batista, R Delfa, et al.Meat Science|November 9, 2011
Geographical origin and breed discrimination of Apulian lamb meat samples by means of analytical and spectroscopic determinationsD Sacco, M A Brescia, A Buccolieri, et al.Meat Science|November 9, 2011
Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product)N Aktaş, A GürsesMeat Science|November 9, 2011
Formulation of a cured meat product by the dewatering-impregnation soaking (DIS) process: Mass transfer study and assessment of product qualityF Deumier, N Zakhia, A CollignanMeat Science|November 9, 2011
Effects of substituting a concentrated diet for chestnuts on the lipid traits of muscle and adipose tissues in corsican and corsican × large white pigs reared in a sylvo-pastoral system in corsicaC Coutron-Gambotti, G Gandemer, F CasabiancaPageof 871