Literature DB >> 22062084

Meat Science: An Introductory Text. P.D. Warriss (£25, US $ 45). CABI Publishing.

H Swatland1.   

Abstract

Year:  2000        PMID： 22062084     DOI： 10.1016/s0309-1740(00)00053-x

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


× No keyword cloud information.
  4 in total

1.  Proteome Changes in biceps femoris Muscle of Iranian
One-Humped Camel and Their Effect on Meat Quality Traits.

Authors:  Younes Zahedi; Mohammad-Javad Varidi; Mehdi Varidi
Journal:  Food Technol Biotechnol       Date:  2016-09       Impact factor: 3.918

Review 2.  A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.

Authors:  Lauren C Bylsma; Dominik D Alexander
Journal:  Nutr J       Date:  2015-12-21       Impact factor: 3.271

3.  Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat.

Authors:  Giulia Baldi; Fabio D'Elia; Francesca Soglia; Silvia Tappi; Massimiliano Petracci; Pietro Rocculi
Journal:  Foods       Date:  2021-01-25

4.  Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham.

Authors:  Ji-Han Kim; Min-Gu Ju; Su-Jung Yeon; Go-Eun Hong; WooJoon Park; Chi-Ho Lee
Journal:  Korean J Food Sci Anim Resour       Date:  2015-10-31       Impact factor: 2.622
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.