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Meat science

Showing results (781-790 of 8,648) with videos related to

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Meat Science|November 9, 2011
Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature, and diameter of meat particleB Abdullah, F Gardini, A Paparella, et al.
Meat Science|November 9, 2011
Evaluation of non-contact infrared thermometry for measuring the temperature of pig carcasses in chillersS L Metternick-Jones, S G Skevington
Meat Science|November 9, 2011
The influence of different centralised pre-packaging systems on the shelf-life of fresh porkE M Scholtz, E Jordaan, J Krüger, et al.
Meat Science|November 9, 2011
Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre typeO A Young, P J Torley, D H Reid
Meat Science|November 9, 2011
The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of porkD U Ahn, J F Patience, A Fortin, et al.
Meat Science|November 9, 2011
Lipid composition of adipose tissue and muscle in pigs with an increasing proportion of Meishan genesG Gandemer, M Viau, J C Caritez, et al.
Meat Science|November 9, 2011
On the assessment of water-holding capacity of hot- vs cold-boned porkR L van Laack, F J Smulders
Meat Science|November 9, 2011
Influence of processing temperature on the formation of biogenic amines in dry sausagesR Maijala, E Nurmi, A Fischer
Meat Science|November 9, 2011
Sex-specific identification of raw meat from cattle, buffalo, sheep and goatK B Appa Rao, V Kesava Rao, B N Kowale, et al.
Meat Science|November 9, 2011
Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscleL Lakritz, D W Thayer
Pageof 865

Showing results (781-790 of 8,648) with videos related to

Sort By:
Pageof 865
Meat Science|November 9, 2011
Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature, and diameter of meat particleB Abdullah, F Gardini, A Paparella, et al.
Meat Science|November 9, 2011
Evaluation of non-contact infrared thermometry for measuring the temperature of pig carcasses in chillersS L Metternick-Jones, S G Skevington
Meat Science|November 9, 2011
The influence of different centralised pre-packaging systems on the shelf-life of fresh porkE M Scholtz, E Jordaan, J Krüger, et al.
Meat Science|November 9, 2011
Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre typeO A Young, P J Torley, D H Reid
Meat Science|November 9, 2011
The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of porkD U Ahn, J F Patience, A Fortin, et al.
Meat Science|November 9, 2011
Lipid composition of adipose tissue and muscle in pigs with an increasing proportion of Meishan genesG Gandemer, M Viau, J C Caritez, et al.
Meat Science|November 9, 2011
On the assessment of water-holding capacity of hot- vs cold-boned porkR L van Laack, F J Smulders
Meat Science|November 9, 2011
Influence of processing temperature on the formation of biogenic amines in dry sausagesR Maijala, E Nurmi, A Fischer
Meat Science|November 9, 2011
Sex-specific identification of raw meat from cattle, buffalo, sheep and goatK B Appa Rao, V Kesava Rao, B N Kowale, et al.
Meat Science|November 9, 2011
Effect of ionizing radiation on unesterified tocopherols in fresh chicken breast muscleL Lakritz, D W Thayer
Pageof 865