Are egg classes enough, or do we need an egg quality index?
- Published in:
- Meat Technology, 2022, v. 63, n. 2, p. 134, doi. 10.18485/meattech.2022.63.2.7
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- Publication type:
- Article
Works matching IS 24664812 AND DT 2022 AND VI 63 AND IP 2
Results: 7
1
2
Comparison of fatty acid content of cows milk consuming different grass diets.
- Published in:
- Meat Technology, 2022, v. 63, n. 2, p. 127, doi. 10.18485/meattech.2022.63.2.6
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- Publication type:
- Article
3
Common pheasant as a biomonitoring tool for environmental cadmium levels in Serbia.
- Published in:
- Meat Technology, 2022, v. 63, n. 2, p. 121, doi. 10.18485/meattech.2022.63.2.5
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- Publication type:
- Article
4
A review of hyperspectral imaging in the quality evaluation of meat, fish, poultry and their products.
- Published in:
- Meat Technology, 2022, v. 63, n. 2, p. 109, doi. 10.18485/meattech.2022.63.2.4
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- Publication type:
- Article
5
Goat meat consumption patterns and preferences in three provinces of Kabylia region in Algeria compared to other meat species: Results of an online survey.
- Published in:
- Meat Technology, 2022, v. 63, n. 2, p. 96, doi. 10.18485/meattech.2022.63.2.3
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- Publication type:
- Article
6
Vacuum frying below the triple point of water (VFBTPW) of frozen unmarinated beef slices.
- Published in:
- Meat Technology, 2022, v. 63, n. 2, p. 85, doi. 10.18485/meattech.2022.63.2.2
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- Publication type:
- Article
7
Flavour intensity and acceptability evaluation of smoked sausages.
- Published in:
- Meat Technology, 2022, v. 63, n. 2, p. 79, doi. 10.18485/meattech.2022.63.2.1
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- Publication type:
- Article