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Results 1 to 25 of 21251

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Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisationHERRMANN, S. S; DUEDAHL-OLESEN, L; GRANBY, K et al.Journal of chromatography. 2014, Vol 1330, pp 20-29, issn 0021-9673, 10 p.Article

Effects of food ingredients and oxygen exposure on premature browning in cooked beefSØRHEIM, Oddvin; HØY, Martin.Meat science. 2013, Vol 93, Num 1, pp 105-110, issn 0309-1740, 6 p.Article

Microbiological quality and potential public health risks of export meat from springbok (Antidorcas marsupialis) in NamibiaMAGWEDERE, K; SHILANGALE, R; MBULU, R. S et al.Meat science. 2013, Vol 93, Num 1, pp 73-78, issn 0309-1740, 6 p.Article

Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus musclePHUNG, V. T; KHATRI, M; LILAND, K. H et al.Meat science. 2013, Vol 93, Num 1, pp 128-137, issn 0309-1740, 10 p.Article

Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probioticsSTADNIK, Joanna; DOLATOWSKI, Zbigniew J.Food chemistry. 2013, Vol 139, Num 1-4, pp 67-71, issn 0308-8146, 5 p.Article

Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic porkKARWOWSKA, Małgorzata; DOLATOWSKI, Zbigniew J.International journal of food science & technology. 2013, Vol 48, Num 10, pp 2200-2206, issn 0950-5423, 7 p.Article

Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional methodXIANLI GAO; SHUANG YAN; BAO YANG et al.International journal of food science & technology. 2013, Vol 48, Num 9, pp 1932-1939, issn 0950-5423, 8 p.Article

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausagesCAPITANI, C. D; HATANO, M. K; MARQUES, M. F et al.Food science and technology international. 2013, Vol 19, Num 1, pp 69-77, issn 1082-0132, 9 p.Article

FTIR Imaging for Structural Analysis of Frankfurter Sausages Subjected to Salt Reduction and Salt SubstitutionPERISIC, Nebojsa; KRISTIAN AFSETH, Nils; OFSTAD, Ragni et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 13, pp 3219-3228, issn 0021-8561, 10 p.Article

Horse meat scandal ― A wake-up call for regulatory authoritiesPREMANANDH, Jagadeesan.Food control. 2013, Vol 34, Num 2, pp 568-569, issn 0956-7135, 2 p.Article

Ingredient functionality in batter type cake makingWILDERJANS, Edith; LUYTS, Annelies; BRIJS, Kristof et al.Trends in food science & technology (Regular ed.). 2013, Vol 30, Num 1, pp 6-15, issn 0924-2244, 10 p.Article

Lateral Transfer, Vertical Translocation, and Survival of Inoculated Bacteria during Moisture Enhancement of PorkXUESONG WEN; DICKSON, James S.Journal of food protection. 2013, Vol 76, Num 4, pp 595-600, issn 0362-028X, 6 p.Article

Prevalence of extended-spectrum β-lactamase-producing Enterobacteriaceae in meat products sold in Navarra, SpainOJER-USOZ, Elena; GONZALEZ, David; VITAS, Ana Isabel et al.Meat science. 2013, Vol 93, Num 2, pp 316-321, issn 0309-1740, 6 p.Article

Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopySICILIANO, Carlo; BELSITO, Emilia; DE MARCO, Rosaria et al.Food chemistry. 2013, Vol 136, Num 2, pp 546-554, issn 0308-8146, 9 p.Article

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPMEDEL PULGAR, José Sánchez; GARCIA, Carmen; REINA, Raquel et al.Food science and technology international. 2013, Vol 19, Num 3, pp 225-233, issn 1082-0132, 9 p.Article

The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cutsDE MARCHI, M; PENASA, M; CECCHINATO, A et al.Meat science. 2013, Vol 93, Num 2, pp 329-335, issn 0309-1740, 7 p.Article

Rapid analysis of aminoglycoside antibiotics in bovine tissues using disposable pipette extraction and ultrahigh performance liquid chromatography-tandem mass spectrometryLEHOTAY, Steven J; MASTOVSKA, Katerina; LIGHTFIELD, Alan R et al.Journal of chromatography. 2013, Vol 1313, pp 103-112, issn 0021-9673, 10 p.Article

Chemical composition of alpaca (Vicugna pacos) charquiSALVA, Bettit K; FERNANDEZ-DIEZ, Ana; RAMOS, Daphne D et al.Food chemistry. 2012, Vol 130, Num 2, pp 329-334, issn 0308-8146, 6 p.Article

Aspekte der Fleischqualität bei Rehkitzen, unter Berücksichtigung verschiedener Erlegungsarten = Meat quality aspects of roe deer, with regard to the mode of killing (shooting)IRSCHIK, Iris; BAUER, Friedrich; PAULSEN, Peter et al.Archiv für Lebensmittelhygiene. 2012, Vol 63, Num 4, pp 115-120, issn 0003-925X, 6 p.Article

Carry over von Polybromierten Diphenylethern: Findet ein PBDE-Übergang vom Futtermittel in Lebensmittel tierischen Ursprungs statt? ― Ein Übersichtsartikel = Carry over of Polybrominated diphenyl ethers Is there a carry over from feed to food of animal origin possible? - A reviewJIRA, Wolfgang; SCHWIND, Karl-Heinz.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 7, pp 97-101, issn 0015-363X, 5 p.Article

Mikrobiologischer Status von Rotwild-, Rehwild- und Gamswild-Schlachttierkörpern = Microbiological status of carcasses of hunted red deer, roe deer, and chamoisZWEIFEL, Claudio; OBWEGESER, Tobias; STEPHAN, Roger et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 8, pp 99-102, issn 0015-363X, 4 p.Article

Qualität der tschechischen Rohwurst Polican: Anforderungen und Bewertungsmethoden = The quality of dry fermented sausage Poličan (CZ)KAMENIK, Josef; SALÄKOVÄ, Alena; PAVLIK, Zdenek et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 10, pp 100-103, issn 0015-363X, 4 p.Article

Salmonella Ohio in Schweinefleisch = Salmonella Ohio identified in porkMEYER, Cornelia; FREDRIKSSON-AHOMAA, Maria; KOKOTT, Kaja et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 9, pp 105-108, issn 0015-363X, 4 p.Article

Dry Fermented Sausages of Southern Italy: A Comparison of Free Amino Acids and Biogenic Amines between Industrial and Homemade ProductsLEGGIO, Antonella; BELSITO, Emilia L; DE MARCO, Rosaria et al.Journal of food science. 2012, Vol 77, Num 4-6, issn 0022-1147, S170-S175Article

Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen StorageNURKHOERIYATI, T; HUDA, N; AHMAD, R et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, S91-S98Article

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