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| Water productivity through dual purpose (milk and meat) herds in the Tadla irrigation scheme, Morocco | | Irrigation and drainage |
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| Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI | | International journal of food science and technology |
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| Free range and deep litter poultry production systems: effect on performance, carcass yield and meat composition of cockerel chickens | | Tropical plant biology |
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| Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography – Chemical ionisation mass spectrometry | | Food chemistry |
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| The use of poison baits to control feral cats and red foxes in arid South Australia II. Bait type, placement, lures and non-target uptake | | Wildlife research |
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| Improvement of Procedure for HAV Detection in Bottled Water | | Food analytical methods |
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| Bovine tuberculosis: prevalence and diagnostic efficacy of routine meat inspection procedure in Woldiya municipality abattoir north Wollo zone, Ethiopia | | Tropical plant biology |
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| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
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| Evaluation of quality of beef produced and sold in parts of Tigray Region of Ethiopia | | Tropical plant biology |
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| Effects of road type during transport on lamb welfare and meat quality in dry hot climates | | Tropical plant biology |
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| Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR | | Food control |
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| Molecular diversity and transferability of the tetracycline resistance gene tet(M), carried on Tn916-1545 family transposons, in enterococci from a total food chain | | Antonie van Leeuwenhoek |
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| The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness | | European food research and technology |
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| Predictive modelling of Salmonella: From cell cycle measurements to e-models | | Food research international |
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| Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts | | Meat science |
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| A unique specification method for processed unicorn filefish products using a DNA barcode marker | | Food control |
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| Familiarizing with Toy Food: Preliminary Research and Future Directions | | Journal of nutrition education and behavior |
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| Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs | | Meat science |
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| Protective efficacy of H5 inactivated vaccines in meat turkey poults after challenge with Egyptian variant highly pathogenic avian influenza H5N1 virus | | Veterinary microbiology |
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| Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat | | International journal of food microbiology |
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| The effect of heat shrink treatment and storage temperature on the time of onset of “blown pack” spoilage | | Meat science |
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| Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber | | Lebensmittel-Wissenschaft |
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| Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation | | Lebensmittel-Wissenschaft |
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| Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis | | Journal of animal science |
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| Sturgeon aquaculture in China: status of current difficulties as well as future strategies based on 2002-2006/2007 surveys in eleven provinces | | Zeitschrift fur angewandte Ichthyologie |
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| Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products | | European food research and technology |
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| Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study | | Meat science |
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| Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time | | Meat science |
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| Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb | | European food research and technology |
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| Defining desired genetic gains for rainbow trout breeding objective using analytic hierarchy process | | Journal of animal 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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| Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks | | Meat science |
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| Vacuum-packed ripened sausages: evolution of volatile compounds during storage | | Journal of the science of food and agriculture |
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| Tandem solid phase extraction coupled to LC–ESI–MS/MS for the accurate simultaneous determination of five heterocyclic aromatic amines in processed meat products | | European food research and technology |
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| Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón” | | Meat science |
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| Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production | | Meat science |
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| Characterization of the beneficial properties of lactobacilli isolated from bullfrog (Rana catesbeiana) hatchery | | Antonie van Leeuwenhoek |
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| Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages | | Meat science |
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| The prevalence of PSE characteristics in pork and cooked ham — Effects of season and lairage time | | Meat science |
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| Comparative study of the chemical composition and mineral element content of Artocarpus heterophyllus and Treculia africana seeds and seed oils | | Bioresource technology |
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