Journal of Muscle Foods
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 167
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D VALUES OF ESCHERICHIA COLI IN TILAPIA MEATSEVILLA, K. P. / GABRIEL, A. A. et al. | 2010
- 177
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EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORKYU, X. L. / LI, X. B. / ZHAO, L. et al. | 2010
- 197
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COMPARISON OF PATHOGENIC MICROORGANISMS ON POULTRY CARCASSES IN ORGANIZED SLAUGHTERHOUSES AND RETAIL OUTLETS IN AND AROUND MUMBAI CITYVAIDYA, V. M. / PATURKAR, A. M. / WASKAR, V. S. et al. | 2010
- 210
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PROXIMATE ANALYSIS. FATTY ACID PROFILES AND MINERAL CONTENTS OF MEATS: A COMPARATIVE STUDYKARAKOK, S. G. / OZOGUL, Y. / SALER, M. et al. | 2010
- 224
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ASSESSING CONSUMER PREFERENCES FOR RIB-EYE STEAK CHARACTERISTICS USING CONFOUNDED FACTORIAL CONJOINT CHOICE EXPERIMENTSYONG, C. K. / ESKRIDGE, K. M. / CALKINS, C. R. et al. | 2010
- 243
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ENZYME-LINKED IMMUNOSORBENT ASSAY FOR SCREENING ANTIBIOTIC AND HORMONE RESIDUES IN BROILER CHICKEN MEAT IN THE SULTANATE OF OMANKADIM, I. T. / MAHGOUB, O. / AL-MARZOOQI, W. et al. | 2010
- 255
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EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGEZHOU, W. W. / MENG, L. / LI, X. et al. | 2010
- 268
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THE EFFECT OF POST-TRANSPORT ELECTROLYTE-GLUCOSE SOLUTION WHILE IN LAIRAGE ON CARCASS AND MEAT QUALITY OF YOUNG BULLSONENC, A. et al. | 2010
- 280
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MOLECULAR AND BIOLOGICAL FACTORS AFFECTING SKELETAL MUSCLE CELLS AFTER SLAUGHTERING AND THEIR IMPACT ON MEAT QUALITY: A MINI REVIEWPARK, K. M. / PRAMOD, A. B. / KIM, J. H. et al. | 2010
- 308
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EFFECT OF ONION (ALLIUM CEPA L.) EXTRACT ON MICROBIOLOGICAL QUALITY OF REFRIGERATED BEEF MEATIRKIN, R. / ARSLAN, M. et al. | 2010
- 317
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ATTRIBUTES OF LOW-FAT BEEF BURGERS MADE FROM FORMULATIONS AIMED AT ENHANCING PRODUCT QUALITYANGOR, M. M. / AL-ABDULLAH, B. M. et al. | 2010
- 327
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EFFECT OF SODIUM METABISULFITE AND CITRIC ACID ON THE QUALITY OF CRAYFISH (ASTACUS LEPTODACTYLUS)MOL, S. / TURKMEN, O. A. et al. | 2010
- 343
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A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORKKANG, G. H. / JOO, S. T. / PARK, G. B. et al. | 2010
- 350
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EFFECTS OF ON-FARM MAGNESIUM SUPPLEMENTATION THROUGH WATER ON PORK QUALITY UNDER TWO SLAUGHTER CONDITIONSHEUGTEN, E. V. / HANSON, D. / ANGE III, D. et al. | 2010
- 365
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THE INFLUENCE OF SEASON ON LIPID CONTENT AND FATTY ACIDS PROFILE OF EUTHYNNUS ALLETTERATUS FILLETS AND BY-PRODUCTSSELMI, S. / SADOK, S. et al. | 2010
- 379
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EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITYBOWKER, B. C. / LIU, M. N. / EASTRIDGE, J. S. et al. | 2010