Works matching DE "COMPOSITION of beef"
Results: 50
ANTIOXIDANT ACTIVITIES OF DATE PITS IN A MODEL MEAT SYSTEM.
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- Banat's Journal of Biotechnology, 2011, v. 2, n. 3, p. 35
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Evaluation of TA10 Broth for Recovery of Listeria monocytogenes from Ground Beef.
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- Journal of AOAC International, 2017, v. 100, n. 2, p. 470, doi. 10.5740/jaoacint.16-0297
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Identifying Market Preferences for High Selenium Beef.
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- Journal of Food Distribution Research, 2015, v. 46, n. 3, p. 50
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Construction of a large collection of small genome variations in French dairy and beef breeds using whole-genome sequences.
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- Genetics Selection Evolution, 2016, v. 48, p. 1, doi. 10.1186/s12711-016-0268-z
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Determination of Benzodiazepines in Beef by Magnetic Solid Phase Extraction and High-Performance Liquid Chromatography–Tandem Mass Spectrometry.
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- Analytical Letters, 2016, v. 49, n. 4, p. 499, doi. 10.1080/00032719.2015.1076830
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Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a Texturometer.
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- International Journal of Food Studies, 2016, v. 5, p. 193, doi. 10.7455/ijfs/5.2.2016.a7
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COMPARING THE PHYSICO-CHEMICAL CHARACTERISTICS AND SENSORY ATTRIBUTES OF IMPORTED BRAZILIAN BEEF MEAT AND IMPORTED INDIAN BUFFALO MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 672, doi. 10.15414/jmbfs.2018.8.1.672-677
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ANALYSIS OF FREE AMINO ACIDS AND BIOGENIC AMINES IN THE BULL MUSCULUS THORACIS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 27, doi. 10.15414/jmbfs.2015.4.special3.27-30
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EFFECTS OF VARIOUS THAWING METHODS ON PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF BEEF.
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- Anbar Journal of Agricultural Sciences, 2024, v. 22, n. 1, p. 301, doi. 10.32649/ajas.2024.149228.1237
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Estimation of carcass composition using rib dissection of calf-fed Holstein steers supplemented zilpaterol hydrochloride.
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- Journal of Animal Science, 2018, v. 96, n. 4, p. 1396, doi. 10.1093/jas/sky048
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IMPACT OF DISPLAY AND HANDLING ON THE CHEMICAL AND MICROBIAL CONTENT OF BEEF FROZEN LIVER.
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- Assiut Veterinary Medical Journal, 2017, v. 63, n. 153, p. 34, doi. 10.21608/avmj.2017.169631
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STEC in the beef chain -- One Health Approach.
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- Meat Technology / Tehnologija Mesa, 2014, v. 55, n. 2, p. 93, doi. 10.5937/tehmesa1402093n
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CARACTERÍSTICAS FÍSICO-QUÍMICAS DEL CHARQUI DE LLAMA.
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- Revista de Investigaciones Veterinarias del Peru, 2011, v. 22, n. 4, p. 290
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The effects of animal age, feeding regime and a dietary beta-agonist on tenderness of three beef muscles.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2375, doi. 10.1002/jsfa.8049
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Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 4, p. 295, doi. 10.1515/pjfns-2015-0054
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Measurement of Soy Contents in Ground Beef Using Near-Infrared Spectroscopy.
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- Applied Sciences (2076-3417), 2017, v. 7, n. 1, p. 97, doi. 10.3390/app7010097
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Chemical composition and fatty acid profile of Bangladeshi beef at retail.
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- International Food Research Journal, 2017, v. 24, n. 5, p. 1897
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The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products.
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- Journal of Food Quality, 2012, v. 35, n. 6, p. 411, doi. 10.1111/jfq.12000
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THE EFFECTS OF GRAPE SEED FLOUR ON THE RAW AND COOKED BEEF PATTIES QUALITY.
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- Veterinarija ir Zootechnika, 2015, v. 69, n. 91, p. 34
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The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2393, doi. 10.1007/s11694-020-00486-1
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Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800370
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STUDIES ON THE MORPHOLOGICAL CHANGES OF BEEF DURING FREEZING PROCESSES.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 153
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CHARACTERIZATION OF A SAUSAGE ASSORTMENT MADE FROM BEEF AND PORK LIVER: A COMPARATIVE STUDY.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 175
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COMPARATIVE STUDY OF THE EFFECT OF DRY AND WET AGING ON BEEF MEAT COLOUR PARAMETERS DURING MATURATION.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 165
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DETECTION OF PRESUMPTIVE PATHOGENS IN GROUND BEEF FROM SUPERMARKET AND FARMERS' MARKET SOURCES.
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- Georgia Journal of Science, 2017, v. 75, n. 2, p. 1
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Effects of three lighting intensities during display on discolouration of beef semitendinosus muscle.
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- European Food Research & Technology, 2014, v. 239, n. 3, p. 377, doi. 10.1007/s00217-014-2231-y
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Fatty acid profile of feral cattle meat.
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- Italian Journal of Animal Science, 2017, v. 16, n. 1, p. 172, doi. 10.1080/1828051X.2016.1263163
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Physicochemical Properties of Pastirma from Horse Meat, Beef, Mutton and Pork.
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- Journal of Food Quality, 2015, v. 38, n. 5, p. 369, doi. 10.1111/jfq.12152
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Some heavy metals accumulate more in the flesh of Thryonomis swinderianus (Lem), grasscutter, than in beef of Bos species, cow.
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- Bulletin of Environmental Contamination & Toxicology, 1993, v. 50, n. 6, p. 823, doi. 10.1007/BF00209945
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Toxic and potentially toxic constituents of gari and beef marketed in Nigerian traditional markets.
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- Bulletin of Environmental Contamination & Toxicology, 1989, v. 42, n. 4, p. 553, doi. 10.1007/BF01700237
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Drying Kinetics of Beef during the First Stage Drying of Kilishi.
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- Nigerian Food Journal, 2018, v. 36, n. 1, p. 67
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Combining two proven mechanical tenderness measurements in one steak.
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- Journal of Animal Science, 2013, v. 91, n. 9, p. 4521, doi. 10.2527/jas.2013-6539
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Genetic parameters for concentrations of minerals in longissimus muscle and their associations with palatability traits in Angus cattle.
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- Journal of Animal Science, 2013, v. 91, n. 3, p. 1067, doi. 10.2527/jas.2012-5744
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Influence of production and postmortem technologies on composition and palatability of USDA Select grade beef.
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- Journal of Animal Science, 1994, v. 72, n. 5, p. 1224, doi. 10.2527/1994.7251224x
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Changes in the composition of South African red meat.
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- South African Journal of Animal Science, 2015, v. 45, n. 3, p. 325, doi. 10.4314/sajas.v45i3.10
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The effect of enzymatic interesterification on the physico-chemical properties and thermo-oxidative stabilities of beef tallow stearin and rapeseed oil blends.
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- Journal of Thermal Analysis & Calorimetry, 2015, v. 120, n. 1, p. 507, doi. 10.1007/s10973-014-3869-1
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FULFILMENT OF THE REQUIREMENTS OF ADULTS AND CHILDREN FOR MINERALS BY BEEF, TAKING INTO ACCOUNT THE BREED OF CATTLE AND MUSCLE.
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- Journal of Elementology, 2017, v. 22, n. 1, p. 21, doi. 10.5601/jelem.2016.21.1.1118
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IMPROVEMENT OF THE METHODS OF CALCULATION OF RHEOLOGICAL CHARACTERISTICS OF RESILIENT-ELASTIC ENVIRONMENTS BY THE PENETRATION METHOD.
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- Macedonian Journal of Animal Science, 2016, v. 6, n. 1, p. 59, doi. 10.54865/mjas1661059s
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Detección de Listeria monocytogenes, Salmonella y Yersinia enterocolitica en carne de res en puntos de venta en México.
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- Revista Mexicana de Ciencias Pecuarias, 2013, v. 4, n. 1, p. 107
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Chemical and Biological Investigation of Organic Wastes of Frying Oils and Beef Fats: Valorization for Biodiesel Production.
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- Journal of Chemistry, 2018, p. 1, doi. 10.1155/2018/6248047
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A method for calculating a land-use change carbon footprint ( LUC- CFP) for agricultural commodities - applications to Brazilian beef and soy, Indonesian palm oil.
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- Global Change Biology, 2014, v. 20, n. 11, p. 3482, doi. 10.1111/gcb.12635
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The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver.
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- Food Science & Nutrition, 2016, v. 4, n. 3, p. 431, doi. 10.1002/fsn3.305
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Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation.
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- Food Science & Nutrition, 2016, v. 4, n. 1, p. 67, doi. 10.1002/fsn3.251
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Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground-beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 810, doi. 10.1111/j.1365-2621.2003.tb08247.x
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Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 841, doi. 10.1111/j.1365-2621.1992.tb14306.x
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Properties of Wild Rice/Ground Beef Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1154, doi. 10.1111/j.1365-2621.1991.tb04722.x
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Quantification of Three Cholesterol Oxidation Products in Raw Meat and Chicken.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1194, doi. 10.1111/j.1365-2621.1991.tb04732.x
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Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1182, doi. 10.1111/j.1365-2621.1991.tb04729.x
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Predictors of Beef Tenderness: Development and Verification.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1130, doi. 10.1111/j.1365-2621.1991.tb04718.x
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Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1141, doi. 10.1111/j.1365-2621.1991.tb04720.x
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