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kw.\*:("Ground meat")

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Isolation and characterisation of Arcobacter butzleri from meatRIVAS, Lucia; FEGAN, Narelle; VANDERLINDE, Paul et al.International journal of food microbiology. 2004, Vol 91, Num 1, pp 31-41, issn 0168-1605, 11 p.Article

Effects of using plum puree on some properties of low fat beef pattiesYILDIZ-TURP, Gülen; SERDAROGLU, Meltem.Meat science. 2010, Vol 86, Num 4, pp 896-900, issn 0309-1740, 5 p.Article

Clostridium difficile in raw products of animal originJÖBSTL, M; HEUBERGER, S; INDRA, A et al.International journal of food microbiology. 2010, Vol 138, Num 1-2, pp 172-175, issn 0168-1605, 4 p.Article

Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)SERDAROGLU, Meltem; DEGIRMENCIOGLU, Özlem.Meat science. 2004, Vol 68, Num 2, pp 291-296, issn 0309-1740, 6 p.Article

Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reactionALI, M. E; HASHIM, U; MUSTAFA, S et al.Meat science. 2012, Vol 91, Num 4, pp 454-459, issn 0309-1740, 6 p.Article

The characteristics of beef patties containing different levels of fat and oat flourSERDAROGLU, Meltem.International journal of food science & technology. 2006, Vol 41, Num 2, pp 147-153, issn 0950-5423, 7 p.Article

A comparison of standard cultural methods for the detection of foodbome Salmonella species including three new chromogenic plating mediaSCHÖNENBRÜCHER, Vanessa; MALLINSON, Edward T; BÜLTE, Michael et al.International journal of food microbiology. 2008, Vol 123, Num 1-2, pp 61-66, issn 0168-1605, 6 p.Article

The prevalence and molecular typing of Clostridium perfringens in ground beef and sheep meatsHUSNU SAHAN GURAN; VURAL, Aydin; MEHMET EMIN ERKAN et al.Journal für Verbraucherschutz und Lebensmittelsicherheit (Print). 2014, Vol 9, Num 2, pp 121-128, issn 1661-5751, 8 p.Article

Use of a commercial mixture of volatile compounds from the fungus Muscodor to inhibit Salmonella in ground turkey and beefFAITH, Nancy G; GARCIA, Guilherme; SKEBBA, Victoria Palmer et al.Food control. 2015, Vol 47, pp 628-633, issn 0956-7135, 6 p.Article

Thermal and antimicrobial properties of chitosan―nanocellulose films for extending shelf life of ground meatDEHNAD, Danial; MIRZAEI, Habibollah; EMAM-DJOMEH, Zahra et al.Carbohydrate polymers. 2014, Vol 109, pp 148-154, issn 0144-8617, 7 p.Article

Enhanced thermal resistance of Salmonella in whole muscle compared to ground beefORTA-RAMIREZ, Alicia; MARKS, Bradley P; WARSOW, Christopher R et al.Journal of food science. 2005, Vol 70, Num 7, pp M359-M362, issn 0022-1147Article

Shelf life extension of ground meat stored at 4 °C using chitosan and an oxygen absorberCHOUNOU, Nikoleta; CHOULIARA, Eirini; MEXIS, Stamatios F et al.International journal of food science & technology. 2013, Vol 48, Num 1, pp 89-95, issn 0950-5423, 7 p.Article

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