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Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 806, doi. 10.3390/foods9060806
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- Article
Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage.
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- Foods, 2020, v. 9, n. 4, p. 478, doi. 10.3390/foods9040478
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- Article
Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef.
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- Food Science & Technology Research, 2017, v. 23, n. 3, p. 375, doi. 10.3136/fstr.23.375
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- Article
Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13059
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- Article
Ballistic penetration damages of hybrid plain-woven laminates with carbon, Kevlar and UHMWPE fibers in different stacking sequences.
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- Defence Technology, 2023, v. 26, p. 23, doi. 10.1016/j.dt.2022.07.006
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- Article
Electromagnetic Wave-Absorbing and Bending Properties of Three-Dimensional Honeycomb Woven Composites.
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- Polymers (20734360), 2021, v. 13, n. 9, p. 1485, doi. 10.3390/polym13091485
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- Article