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Results 1 to 25 of 3318

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Microbiological status of fresh beef cutsSTOPFORTH, J. D; LOPES, M; SHULTZ, J. E et al.Journal of food protection. 2006, Vol 69, Num 6, pp 1456-1459, issn 0362-028X, 4 p.Article

Segmentation of beef joint images using histogram thresholdingCHAOXIN ZHENG; SUN, Da-Wen; LIYUN ZHENG et al.Journal of food process engineering. 2006, Vol 29, Num 6, pp 574-591, issn 0145-8876, 18 p.Article

Factors affecting the microbiological condition of the deep tissues of mechanically tenderized beefGILL, C. O; MCGINNIS, J. C.Journal of food protection. 2005, Vol 68, Num 4, pp 796-800, issn 0362-028X, 5 p.Article

Breed assignment test in four Italian beef cattle breedsDALVIT, C; DE MARCHI, M; DAL ZOTTO, R et al.Meat science. 2008, Vol 80, Num 2, pp 389-395, issn 0309-1740, 7 p.Article

Traceability of four European Protected Geographic Indication (PGI) beef products using Single Nucleotide Polymorphisms (SNP) and Bayesian statisticsNEGRINI, R; NICOLOSO, L; AJMONE MARSAN, P et al.Meat science. 2008, Vol 80, Num 4, pp 1212-1217, issn 0309-1740, 6 p.Article

Construction, management and cleanliness of red meat abattoir lairages in the UKSMALL, A; JAMES, C; JAMES, S et al.Meat science. 2007, Vol 75, Num 3, pp 523-532, issn 0309-1740, 10 p.Article

MANUFACTURING FUNCTIONALITY OF CHILLED VENISON AND BEEFFAROUK, M. M; BEGGAN, M; HAFEJEE, I. I et al.Journal of food quality. 2007, Vol 30, Num 5, pp 764-782, issn 0146-9428, 19 p.Article

Total lipid and cholesterol in selected retail cuts of Canadian beef = Lipides et cholestérol totaux de quelques morceaux de découpe de viande de boeuf canadienSAHASRABUDHE, M. R; STEWART, L.Canadian Institute of Food Science and Technology journal. 1989, Vol 22, Num 1, pp 83-85, issn 0315-5463Article

Iridescence in beef caused by multilayer interference from sarcomere discsSWATLAND, H. J.Meat science. 2012, Vol 90, Num 2, pp 398-401, issn 0309-1740, 4 p.Article

A Comparison of Media for the Isolation of Arcobacter spp. from Retail Packs of BeefHAMILL, Sarah; NEILL, Sidney D; MADDEN, Robert H et al.Journal of food protection. 2008, Vol 71, Num 4, pp 850-854, issn 0362-028X, 5 p.Article

MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEFFAROUK, M. M; BEGGAN, M; HURST, S et al.Journal of food quality. 2007, Vol 30, Num 6, pp 1023-1039, issn 0146-9428, 17 p.Article

Microbial proliferation and mathematical indices of vacuum-packed bovine meatVENTER, P; SHALE, K; LUES, J. F. R et al.Journal of food processing and preservation. 2006, Vol 30, Num 4, pp 433-448, issn 0145-8892, 16 p.Article

Factors associated with surface iridescence in fresh beefKUKOWSKI, A. C; WULF, D. M; SHANKS, B. C et al.Meat science. 2004, Vol 66, Num 4, pp 889-893, issn 0309-1740, 5 p.Article

EFFECT OF SETTING CONDITIONS USING MICROBIAL TRANSGLUTAMINASE DURING OBTENTION OF BEEF GELSCASTRO-BRIONES, Martin; CALDERON, Geazul N; VELAZQUEZ, Gonzalo et al.Journal of food process engineering. 2009, Vol 32, Num 2, pp 221-234, issn 0145-8876, 14 p.Article

Microbiology of retail ground beef at the production levelSUMNER, J; JENSON, I; PHILLIPS, D et al.Food Australia. 2011, Vol 63, Num 6, pp 251-253, issn 1032-5298, 3 p.Article

Leading innovation and entrepreneurship in the Australian red meat industryRAWARD, C.Food Australia. 2005, Vol 57, Num 1-2, pp 18-22, issn 1032-5298, 5 p.Article

Microbiological quality of yearling beef carcass halvesMIOKOVIC, B; KOZACINSKI, Lidija; SERTIC, Marko et al.Archiv für Lebensmittelhygiene. 2004, Vol 55, Num 1, pp 4-6, issn 0003-925X, 3 p.Article

The effect of postexsanguination infusion of beef on composition, tenderness, and functional propertiesFAROUK, M. M; PRICE, J. F; SALIH, A. M et al.Journal of animal science. 1992, Vol 70, Num 9, pp 2773-2778, issn 0021-8812Article

Zum Nachweis von Steroidanabolika in Injektionsstellen (1. Teil) = Identification des stéroïdes anabolisants aux sites d'injection. I = Detection of steroid anabolics in the region of injection (Part 1)SIEGERT, K; HOLLING, F.Archiv für Lebensmittelhygiene. 1989, Vol 40, Num 2, pp 39-40, issn 0003-925XArticle

Enhanced Control of Microbiological Contamination of Product at a Large Beef Packing PlanttYANG, X; BADONI, M; YOUSSEF, M. K et al.Journal of food protection. 2012, Vol 75, Num 1, pp 144-149, issn 0362-028X, 6 p.Article

Beef hamburgers enriched in lycopene using dry tomato peel as an ingredientGARCIA, M. Luisa; CALVO, Marta M; DOLORES SELGAS, M et al.Meat science. 2009, Vol 83, Num 1, pp 45-49, issn 0309-1740, 5 p.Article

The Jarvis Beef Stunner : Effects of a prototype chest electrodeWEAVER, A. L; WOTTON, S. B.Meat science. 2008, Vol 81, Num 1, pp 51-56, issn 0309-1740, 6 p.Article

Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancementHELLER, C. E; SCANGA, J. A; SOFOS, J. N et al.Journal of food protection. 2007, Vol 70, Num 5, pp 1174-1180, issn 0362-028X, 7 p.Article

Titin-cap (TCAP) polymorphisms associated with marbling score of beefCHEONG, H. S; YOON, D; SHIN, H. D et al.Meat science. 2007, Vol 77, Num 2, pp 257-263, issn 0309-1740, 7 p.Article

Effect of glycol administered to young bulls before transportation on beef qualityOLER, Adam; BOGUCKI, Mariusz; CHABERSKI, Ryszard et al.Polish journal of food and nutrition sciences. 2005, Vol 14, Num 1, pp 95-98, issn 1230-0322, 4 p., SUP1Conference Paper

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