Meat Science

Công bố khoa học tiêu biểu

* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
Effect of curing salt and phosphate on the activity of porcine muscle proteases
Meat Science - Tập 25 - Trang 241-249 - 1989
Carmen Sárraga, Marta Gil, Jacint Arnau, Josep M. Monfort
Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives
Meat Science - Tập 194 - Trang 108981 - 2022
Karthikeyan Palanisamy Thangavelu, Brijesh K. Tiwari, Joseph P. Kerry, Carlos Álvarez
Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions
Meat Science - Tập 50 - Trang 37-44 - 1998
D. Ansorena, M.J. Zapelena, I. Astiasarán, J. Bello
Meat quality of mixed sex lambs grazing pasture and supplemented with, roughage, oats or oats and sunflower meal
Meat Science - Tập 59 - Trang 277-283 - 2001
D.L Hopkins, D.G Hall, H.A Channon, P.J Holst
The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
Meat Science - Tập 134 - Trang 7-13 - 2017
Effects of nitrite-rich and pigment-rich substitutes for sodium nitrite on the quality characteristics of emulsion-type pork sausages during cold storage
Meat Science - Tập 201 - Trang 109193 - 2023
Sang-Keun Jin, Gap-Don Kim
Potential use of near infrared reflectance spectroscopy (NIRS) for the estimation of chemical composition of oxen meat samples
Meat Science - Tập 74 - Trang 487-496 - 2006
N. Prieto, S. Andrés, F.J. Giráldez, A.R. Mantecón, P. Lavín
Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system
Meat Science - Tập 77 - Trang 670-677 - 2007
Tim Brown, Janet E.L. Corry, Judith A. Evans
Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage
Meat Science - Tập 121 - Trang 302-309 - 2016
Xi Chen, Jiapeng Li, Tong Zhou, Jinchun Li, Junna Yang, Wenhua Chen, Youling L. Xiong
Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin
Meat Science - Tập 43 - Trang 291-299 - 1996
D.U. Ahn, S. Lutz, J.S. Sim
Tổng số: 4,092   
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