Meat Science

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* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
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
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
Py—a parameter for meat quality
Meat Science - Tập 65 - Trang 1429-1437 - 2003
U. Pliquett, M. Altmann, F. Pliquett, L. Schöberlein
The effects of glucose on microbial spoilage of vacuum-packed lamb
Meat Science - Tập 188 - Trang 108781 - 2022
Laura Rood, John P. Bowman, Tom Ross, Ross Corkrey, Joanne Pagnon, Shareen Wen Ting Yang, Chawalit Kocharunchitt
Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing
Meat Science - Tập 80 - Trang 380-388 - 2008
M. Toldrà, E. Dàvila, E. Saguer, N. Fort, P. Salvador, D. Parés, C. Carretero
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