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| ecology (4) |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties | | Food control |
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| α- and β-diversity in moth communities in salt marshes is driven by grazing management | | Biological conservation |
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| Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective | | Meat science |
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| environment (3) |
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| Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic | | Meat science |
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| Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties | | Meat science |
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| The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties | | Meat science |
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| geology (1) |
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| α- and β-diversity in moth communities in salt marshes is driven by grazing management | | Biological conservation |
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| natural resources (6) |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints | | Meat science |
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| α- and β-diversity in moth communities in salt marshes is driven by grazing management | | Biological conservation |
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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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| Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties | | Journal of food science |
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| Prevalence of Salmonella spp. in raw and cooked foods in Isfahan-Iran | | Journal of food safety |
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| soil science (3) |
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| Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties | | Meat science |
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| Roselle (Hibiscus sabdariffa L.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology | | Meat science |
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| Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties | | Meat science |
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