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  1.  

    Association of CAST gene polymorphism with carcass value and meat quality in two synthetic lines of sheep

    Greguła-Kania, M. / Gruszecki, T.M. / Junkuszew, A. et al. | British Library Online Contents | 2019
  2.  

    Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display

    Smith, Melanie A. / Nelson, Courtney L. / Biffin, Tamara E. et al. | British Library Online Contents | 2019
  3.  

    Letter to the editor

    Tarté, Rodrigo / Acevedo, Nuria C. | British Library Online Contents | 2019
  4.  

    Editorial Board

    British Library Online Contents | 2019
  5.  

    Organogels use in meat processing – Effects of fat/oil type and heating rate

    Barbut, S. / Marangoni, A. | British Library Online Contents | 2019
  6.  

    Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles

    Uttaro, B. / Zawadski, S. / McLeod, B. | British Library Online Contents | 2019
  7.  

    Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbit

    Perna, Annamaria / Simonetti, Amalia / Grassi, Giulia et al. | British Library Online Contents | 2019
  8.  

    Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck)

    de Abreu, Karen Santos Félix / Véras, Antonia Sherlânea Chaves / de Andrade Ferreira, Marcelo et al. | British Library Online Contents | 2019
  9.  

    Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia

    Shiningeni, Daphney / Chimwamurombe, Percy / Shilangale, Renatus et al. | British Library Online Contents | 2019
  10.  

    The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

    Wójciak, Karolina M. / Stasiak, Dariusz M. / Ferysiuk, Karolina et al. | British Library Online Contents | 2019
  11.  

    Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil

    Shange, Nompumelelo / Makasi, Thandeka / Gouws, Pieter et al. | British Library Online Contents | 2019
  12.  

    A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red system

    Hu, Xuetao / Shi, Jiyong / Shi, Yongqiang et al. | British Library Online Contents | 2019
  13.  

    Effect of dietary neutral detergent fibre source on lambs growth, meat quality and biohydrogenation intermediates

    Santos-Silva, José / Francisco, Alexandra / Alves, Susana P. et al. | British Library Online Contents | 2019
  14.  

    The effect of dietary energy content on quality characteristics of Boer goat meat

    Brand, Tertius S. / Van Der Merwe, Daniel A. / Hoffman, Louwrens C. et al. | British Library Online Contents | 2018
  15.  

    Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality

    Halagarda, Michał / Kędzior, Władysław / Pyrzyńska, Ewa | British Library Online Contents | 2018
  16.  

    Consumer preferences for red deer meat: a discrete choice analysis considering attitudes towards wild game meat and hunting

    Demartini, Eugenio / Vecchiato, Daniel / Tempesta, Tiziano et al. | British Library Online Contents | 2018

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