Meat Science
Công bố khoa học tiêu biểu
* Dữ liệu chỉ mang tính chất tham khảo
Sắp xếp:
Some recent advances and future priorities in research for the meat industry
Meat Science - Tập 49 - Trang S1-S16 - 1998
Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time
Meat Science - Tập 66 - Trang 675-687 - 2004
On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy
Meat Science - Tập 89 - Trang 317-324 - 2011
Chemical equilibrium of minced turkey meat in organic acid solutions
Meat Science - Tập 75 - Trang 308-314 - 2007
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
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
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis
Meat Science - Tập 74 - Trang 281-288 - 2006
Meat packaging solutions to current industry challenges: A review
Meat Science - Tập 144 - Trang 159-168 - 2018
Effects of early-postmortem glycolytic rate on beef tenderness
Meat Science - Tập 21 - Trang 241-248 - 1987
Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics
Meat Science - Tập 91 - Trang 374-377 - 2012
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