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| Effect of radiofrequency assisted freezing on meat microstructure and quality | | Food research international |
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| Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers | | European journal of lipid science and technology |
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| Human risk from thermotolerant Campylobacter on broiler meat in Denmark | | International journal of food microbiology |
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| Multiphase and multicomponent transport with phase change during meat cooking | | Journal of food engineering |
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| Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage | | Journal of food processing and preservation |
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| Molecular detection of the Aeromonas virulence aerolysin gene in retail meats from different animal sources in Egypt | | World journal of microbiology and biotechnology |
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| Gel-forming ability of common carp fish (cyprinus carpio) meat: effect of freezing and frozen storage | | Journal of food biochemistry |
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| Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.) | | International journal of food science and technology |
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| Source diversity of toxoplasma gondii infection during meal preparation | | Journal of food safety |
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| Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat | | Journal of food engineering |
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| Temperature increase of foods in car trunk and the potential hazard for microbial growth | | Food control |
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| Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage | | Meat science |
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| The Value of Brand and Convenience Attributes in Highly Processed Food Products | | Canadian journal of agricultural economics |
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| Mapping of RFID tag readability in relation to the food content in a refrigerated sea container at 915MHz | | Innovative food science and emerging technologies |
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| Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography | | Food analytical methods |
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| The effect of air temperature, velocity and visual lean (VL) composition on the tempering times of frozen boneless beef blocks | | Meat science |
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| Double-sided pan-frying of unfrozen/frozen hamburgers for microbial safety using modelling and simulation | | Food research international |
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| Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages | | Meat science |
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| Microbiological quality of Australian sheep meat in 2004 | | Meat science |
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| Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork | | Meat science |
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| High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham | | Meat science |
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| High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham | | Meat science |
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| Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers | | Meat science |
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| Single-sided pan frying of frozen hamburgers with flippings for microbial safety using modeling and simulation | | Journal of food engineering |
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| Effect of thawing rate on distribution of an injected salt and phosphate brine in beef | | Meat science |
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| Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat | | Meat science |
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| Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (-10 °C) | | Journal of food science |
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| Evaluation of Various Ammonia Assays for Testing of Contaminated Muscle Food Products | | Journal of food science |
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| Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data | | Journal of food engineering |
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| Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil | | Meat science |
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| Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat | | Meat science |
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| Changes in l-carnitine content of fish and meat during domestic cooking | | Meat science |
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| Thermal resistance of Salmonella serovars isolated from raw, frozen chicken nuggets/strips, nugget meat and pelleted broiler feed | | International journal of food microbiology |
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| Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°C | | Meat science |
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| Effect of Temperature (-5 to 130 °C) and Fiber Direction on the Dielectric Properties of Beef Semitendinosus at Radio Frequency and Microwave Frequencies | | Journal of food science |
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| Analytical methods for authentication of fresh vs. thawed meat - A review | | Meat science |
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| Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants | | Meat science |
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| Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi | | Meat science |
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| A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution | | Meat science |
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| Water Absorption of Freeze-Dried Meat at Different Water Activities: a Multianalytical Approach Using Sorption Isotherm, Differential Scanning Calorimetry, and Nuclear Magnetic Resonance | | Journal of agricultural and food chemistry |
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