kw.\*:("Sheep meat")
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Eating quality of commercially processed hot boned sheep meatTOOHEY, E. S; HOPKINS, D. L.Meat science. 2006, Vol 72, Num 4, pp 660-665, issn 0309-1740, 6 p.Article
Wertschöpfungspotenzial und Qualität von Schaffleisch :2. Salami und Rohschinken aus Schaffleisch = Quality and economic potential of sheep meat :2. Salami and raw ham from sheep meatTROEGER, Klaus; KRÖCKEL, Lothar; DEDERER, Irina et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 11, pp 101-105, issn 0015-363X, 5 p.Article
Das Schaf: Der schwer überwachbare Markt : Die Überwachung Lebensmittel liefernder Tiere = The sheep : A market under control?BUSCHULTE, Anja; BACHARI, Mostafa; FRIES, Reinhard et al.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 7, pp 97-101, issn 0015-363X, 5 p.Article
Inspection of lymph nodes for caseous lymphadenitis and its effect on the density of microbes on sheep carcassesJORDAN, D; SENTANCE, C. B; SPOONCER, W. F et al.Meat science. 2012, Vol 92, Num 4, pp 837-840, issn 0309-1740, 4 p.Article
Wertschöpfungspotenzial und Qualität von Schaffleisch: 1. Unterschiedliche Kühlregime für Schafschlachtkörper ― Einfluss auf Hygienestatus und Fleischqualität = Economic potential and quality of sheep meatTROEGER, Klaus.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 8, pp 103-108, issn 0015-363X, 6 p.Article
Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systemsRESCONI, V. C; CAMPO, M. M; FONT I FURNOLS, M et al.Meat science. 2009, Vol 83, Num 1, pp 31-37, issn 0309-1740, 7 p.Article
Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking lossSCHMIDT, Heinar; SCHEIER, Rico; HOPKINS, David L et al.Meat science. 2013, Vol 93, Num 1, pp 138-143, issn 0309-1740, 6 p.Article
Display life of sheep meats retail packaged under atmospheres of various volumes and compositionsKENNEDY, C; BUCKLEY, D. J; KERRY, J. P et al.Meat science. 2004, Vol 68, Num 4, pp 649-658, issn 0309-1740, 10 p.Article
The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storageGOVARIS, A; SOLOMAKOS, N; PEXARA, A et al.International journal of food microbiology. 2010, Vol 137, Num 2-3, pp 175-180, issn 0168-1605, 6 p.Article
The analysis of correlations between the age and the level of bioaccumulation of heavy metals in tissues and the chemical composition of sheep meat from the region in SE PolandRUDY, Mariusz.Food and chemical toxicology. 2009, Vol 47, Num 6, pp 1117-1122, issn 0278-6915, 6 p.Article
Relationships between the density of different indicator organisms on sheep and beef carcasses and in frozen beef and sheep meatJORDAN, D; PHILLIPS, D; SUMNER, J et al.Journal of applied microbiology (Print). 2007, Vol 102, Num 1, pp 57-64, issn 1364-5072, 8 p.Article
Microbiological quality of Australian sheep meat in 2011PHILLIPS, David; THOLATH, Sindhu; JENSON, Ian et al.Food control. 2013, Vol 31, Num 2, pp 291-294, issn 0956-7135, 4 p.Article
Bacteriological quality of sheep meat in Mhow town of IndiaMAHENDRA MOHAN YADAV; TALE, Sham; SHARDA, Rakesh et al.International journal of food science & technology. 2006, Vol 41, Num 10, pp 1234-1238, issn 0950-5423, 5 p.Article