Found: 13
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Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS).
- Published in:
- Rapid Communications in Mass Spectrometry: RCM, 2024, v. 38, n. 1, p. 1, doi. 10.1002/rcm.9655
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- Article
Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants.
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- Sustainability (2071-1050), 2023, v. 15, n. 15, p. 11592, doi. 10.3390/su151511592
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- Article
Increasing sustainability in pork production by using high inclusion levels of co-products distillers dried grains with solubles, wheat middling and canola meal doesn’t affect pig growth performance and meat quality but reduces boar taint.
- Published in:
- Animal Bioscience, 2023, v. 36, n. 7, p. 1091, doi. 10.5713/ab.22.0468
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- Article
Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand.
- Published in:
- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182903
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- Article
Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2350, doi. 10.3390/foods11152350
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- Article
Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand.
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- Foods, 2022, v. 11, n. 14, p. 2045, doi. 10.3390/foods11142045
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- Article
Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems.
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- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101419
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- Article
The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1324, doi. 10.3390/foods10061324
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- Article
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins.
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- Foods, 2021, v. 10, n. 5, p. 1143, doi. 10.3390/foods10051143
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- Article
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.
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- Foods, 2021, v. 10, n. 1, p. 41, doi. 10.3390/foods10010041
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- Article
Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1885, doi. 10.3390/foods9121885
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- Article
Grain supplementation of calves as an alternative beef production system to pasture-finished steers in Chilean Patagonia: meat quality and fatty acid composition.
- Published in:
- Translational Animal Science, 2020, v. 4, n. 1, p. 352, doi. 10.1093/tas/txz188
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- Publication type:
- Article
IMPACT OF HEDONIC EVALUATION ON CONSUMERS' PREFERENCES FOR BEEF ATTRIBUTES INCLUDING ITS ENRICHMENT WITH n-3 AND CLA FATTY ACIDS.
- Published in:
- Latin American Archives of Animal Production / Archivos Latinoamericanos de Producción Animal / Arquivos Latino-Americanos de Produção Animal, 2014, v. 22, n. 5, p. 55
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- Article