Meat Science

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* Dữ liệu chỉ mang tính chất tham khảo

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Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics
Meat Science - Tập 77 - Trang 331-338 - 2007
A.M. Herrero, J.A. Ordóñez, Romero de Avila, B. Herranz, L. de la Hoz, M.I. Cambero
Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics
Meat Science - Tập 121 - Trang 175-181 - 2016
Cristina Alamprese, José Manuel Amigo, Ernestina Casiraghi, Søren Balling Engelsen
Meat packaging solutions to current industry challenges: A review
Meat Science - Tập 144 - Trang 159-168 - 2018
Benjamin W.B. Holman, Joseph P. Kerry, David L. Hopkins
Effects of early-postmortem glycolytic rate on beef tenderness
Meat Science - Tập 21 - Trang 241-248 - 1987
B.B. Marsh, T.P. Ringkob, R.L. Russell, D.R. Swartz, L.A. Pagel
Guidelines on the hygienic management of wild meat in Japan
Meat Science - Tập 191 - Trang 108864 - 2022
Shinji Takai
Biogenic amines produced by Enterobacteriaceae isolated from meat products
Meat Science - Tập 58 - Trang 163-166 - 2001
Fügen Durlu-Özkaya, Kamuran Ayhan, Nilüfer Vural
Yeast populations on Spanish fermented sausages
Meat Science - Tập 54 - Trang 203-208 - 2000
Juan-Pablo Encinas, Teresa-Marı́a López-Dı́az, Marı́a-Luisa Garcı́a-López, Andrés Otero, Benito Moreno
Manufacturing technology in the Danish pig slaughter industry
Meat Science - Tập 84 - Trang 271-275 - 2010
Lars Hinrichsen
Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs
Meat Science - Tập 136 - Trang 104-115 - 2018
H.A. Channon, D.N. D'Souza, F.R. Dunshea
Py—a parameter for meat quality
Meat Science - Tập 65 - Trang 1429-1437 - 2003
U. Pliquett, M. Altmann, F. Pliquett, L. Schöberlein
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