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Measurement of meat color using a computer vision systemGIROLAMI, Antonio; NAPOLITANO, Fabio; FARAONE, Daniela et al.Meat science. 2013, Vol 93, Num 1, pp 111-118, issn 0309-1740, 8 p.Article

Modelling the decline of pH in muscles of lamb carcasesDE VEN, Remy J. Van; PEARCE, Kelly L; HOPKINS, David L et al.Meat science. 2013, Vol 93, Num 1, pp 79-84, issn 0309-1740, 6 p.Article

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosusTOMOVIC, Vladimir M; JOKANOVIC, Marija R; PETROVIC, Ljiljana S et al.Meat science. 2013, Vol 93, Num 1, pp 46-52, issn 0309-1740, 7 p.Article

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscleO'DOWD, Louise P; ARIMI, Joshua M; NOCI, Francesco et al.Meat science. 2013, Vol 93, Num 2, pp 303-309, issn 0309-1740, 7 p.Article

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of morcilla, a typical cooked blood sausageCACHALDORA, Aida; GARCIA, Gloria; LORENZO, Jose M et al.Meat science. 2013, Vol 93, Num 2, pp 220-225, issn 0309-1740, 6 p.Article

Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue locationJIANG, T; MUELLER, C. J; BUSBOOM, J. R et al.Meat science. 2013, Vol 93, Num 2, pp 153-161, issn 0309-1740, 9 p.Article

Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausagesSCHUH, Valerie; ALLARD, Karin; HERRMANN, Kurt et al.Meat science. 2013, Vol 93, Num 2, pp 240-247, issn 0309-1740, 8 p.Article

Lotus seed epicarp extract as potential antioxidant and anti-obesity additive in Chinese Cantonese SausageSUIJIAN QI; DELONG ZHOU.Meat science. 2013, Vol 93, Num 2, pp 257-262, issn 0309-1740, 6 p.Article

A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and muttonCLOETE, J. J. E; HOFFMAN, L. C; CLOETE, S. W. P et al.Meat science. 2012, Vol 91, Num 3, pp 318-324, issn 0309-1740, 7 p.Article

A novel method for determination and quantification of 4-methyloctanoic and 4-methylnonanoic acids in mutton by hollow fiber supported liquid membrane extraction coupled with gas chromatographyHAIGUI CHEN; YUNFAN WANG; HOUYANG JIANG et al.Meat science. 2012, Vol 92, Num 4, pp 715-720, issn 0309-1740, 6 p.Article

Amino acid sequence of myoglobin from white-tailed deer (Odocoileus virginianus)JOSEPH, Poulson; SUMAN, Surendranath P; SHUTING LI et al.Meat science. 2012, Vol 92, Num 2, pp 160-163, issn 0309-1740, 4 p.Article

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meatESCUDERO, Elizabeth; TOLDRA, Fidel; SENTANDREU, Miguel Angel et al.Meat science. 2012, Vol 91, Num 3, pp 382-384, issn 0309-1740, 3 p.Article

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storageNA JIA; BAOHUA KONG; QIAN LIU et al.Meat science. 2012, Vol 91, Num 4, pp 533-539, issn 0309-1740, 7 p.Article

Antioxidant effects of broccoli powder extract in goat meat nuggetsBANERJEE, Rituparna; VERMA, Arun K; DAS, Arun K et al.Meat science. 2012, Vol 91, Num 2, pp 179-184, issn 0309-1740, 6 p.Article

Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigsROHRER, G. A; NONNEMAN, D. J; MILLER, R. K et al.Meat science. 2012, Vol 92, Num 4, pp 511-518, issn 0309-1740, 8 p.Article

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pastureRAMOS, A; CABRERA, M. C; SAADOUN, A et al.Meat science. 2012, Vol 91, Num 2, pp 116-124, issn 0309-1740, 9 p.Article

Carcass and meat quality traits of four different pig crossesRUUSUNEN, Marita; PUOLANNE, Eero; SEVON-AIMONEN, Marja-Liisa et al.Meat science. 2012, Vol 90, Num 3, pp 543-547, issn 0309-1740, 5 p.Article

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thawJUN QI; CHUNBAO LI; YINJI CHEN et al.Meat science. 2012, Vol 92, Num 4, pp 619-626, issn 0309-1740, 8 p.Article

Changes in texture, colour and fatty acid composition of male and female pig shoulder fat due to different dietary fat sourcesHALLENSTVEDT, E; KJOS, N. P; OVERLAND, M et al.Meat science. 2012, Vol 90, Num 3, pp 519-527, issn 0309-1740, 9 p.Article

Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smokePÖHLMANN, Margarete; HITZEL, Alexander; SCHWÄGELE, Fredi et al.Meat science. 2012, Vol 90, Num 1, pp 176-184, issn 0309-1740, 9 p.Article

Development and application of a method for the analysis of two trichothecenes: Deoxynivalenol and T-2 toxin in meat in China by HPLC-MS/MSZHONGYI ZOU; ZHIFEI HE; HONGJUN LI et al.Meat science. 2012, Vol 90, Num 3, pp 613-617, issn 0309-1740, 5 p.Article

Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteriaBRIGHTWELL, Gale; CLEMENS, Robyn.Meat science. 2012, Vol 92, Num 4, pp 697-703, issn 0309-1740, 7 p.Article

Different scalding techniques do not affect boar taintMÖRLEIN, Daniel; GRAVE, Anne; REZA SHARIFI, Ahmad et al.Meat science. 2012, Vol 91, Num 4, pp 435-440, issn 0309-1740, 6 p.Article

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitriteVOSSEN, Els; UTRERA, Mariana; DE SMET, Stefaan et al.Meat science. 2012, Vol 92, Num 4, pp 451-457, issn 0309-1740, 7 p.Article

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lambNASRI, S; LUCIANO, G; VASTA, V et al.Meat science. 2012, Vol 92, Num 4, pp 582-586, issn 0309-1740, 5 p.Article

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