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Effect of water uptake by poultry tissues on contamination by bacteria during immersion in bacterial suspensions = Effet de l'absorption d'eau des tissus de volaille sur la contamination par les bactéries lors de l'immersion dans des suspensions bactériennesTHOMAS, C. J; MCMEEKIN, T. A.Journal of food protection. 1984, Vol 47, Num 5, pp 398-402, issn 0362-028XArticle

High-warranty traceability system in the poultry meat supply chain: A medium-sized enterprise case studyLAVELLI, V.Food control. 2013, Vol 33, Num 1, pp 148-156, issn 0956-7135, 9 p.Article

Phytogene Futterzusatzstoffe : Einfluss auf Quantität und Qualität von Geflügelfleisch = Phytogenic feed additives : Influence of the quantity and quality of poultry meatRISTIC, Milan; DAMME, Klaus; FREUDENREICH, Peter et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 12, pp 99-101, issn 0015-363X, 3 p.Article

Impact of PSE and DFD meat on poultry processing: A reviewLESIOW, Tomasz; KIJOWSKI, Jacek.Polish journal of food and nutrition sciences. 2003, Vol 12, Num 2, pp 3-8, issn 1230-0322, 6 p.Article

Enzymatic modification of the structure and functional properties of mechanically deboned fowl proteins = Modification enzymatique de la structure et propriétés fonctionnelles de la viande de volaille désossée mécaniquementSMITH, D. M; BREKKE, C. J.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 4, pp 631-637, issn 0021-8561Conference Paper

Zur Weiterentwicklung der Schlachttier- und Fleischuntersuchung beim Geflügel = Nouvelles recherches concernant l'inspection des carcasses et des viandes de volaille = Further development of ante mortem and post mortem inspection of poultryFRIES, R.Archiv für Lebensmittelhygiene. 1986, Vol 37, Num 1, pp 3-5, issn 0003-925XArticle

Les volailles = The poultryBAUDON, D.Concours médical (Paris). 1985, Vol 107, Num 10, pp 970-974, issn 0010-5309Article

Effects of sodium chloride, trisodium polyphosphate and papain on histological structure of spent hen muscle = Effet du chlorure de sodium, du tripolyphosphate de sodium et de la papaïne sur la structure histologique du muscle de poule de réformeSINGH, J. N; SAIGAL, R. P; BHATIA, B. S et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 2, pp 110-114, issn 0022-1155Article

Functional ingredients for poultry meat productsPETRACCI, Massimiliano; BIANCHI, Maurizio; MUDALAL, Samer et al.Trends in food science & technology (Regular ed.). 2013, Vol 33, Num 1, pp 27-39, issn 0924-2244, 13 p.Article

Viande de volailles : Sa valeur nutritionnelle présente bien des atouts = Poultry meat : Showcasing nutritional valueBRUNEL, V; JEHL, N; DROUET, L et al.Viandes et produits carnés (Aubière). 2006, Vol 25, Num 1, issn 0241-0389, 18-22, 26, 28 [7 p.]Article

Re-evaluation of selectivity of malachite green test for presence of sulfite in mechanically deboned poultry = Ré-évaluation de la sélectivité du test au vert de malachite pour le dosage des sulfites dans les viandes de poulet désossées mécaniquementMALLINSON, E. T. III; CURRY, K. A; CORRAO, P. A et al.Journal - Association of official analytical chemists. 1985, Vol 68, Num 6, pp 1231-1232, issn 0004-5756Article

Multiresidue gas chromatographic method for determining organochlorine pesticides in poultry fat : collaborative study = Méthode de chromatographie en phase gazeuse pour le dosage simultané des pesticides organochlorés dans la graisse de volaille : étude en collaborationAULT, J. A; SPURGEON, T. E; MILLER, B. W et al.Journal - Association of official analytical chemists. 1984, Vol 67, Num 2, pp 284-289, issn 0004-5756Article

Prédiction de la qualité des viandes de volaille = Poultry meat quality predictionProcess (Cesson-Sévigné). 2001, Num 1176, issn 0998-6650, p. 60Article

Verordnung zur Änderung fleisch- und geflügelfleischhygienerechtlicher Vorschriften: Kommentar zu den neuen Vorschriften unter Berücksichtigung der Regelungen der umgesetzten vertikalen Fleischrichtlinien = Regulations altering hygiene requirements for meat and poultry meat―CommentaryBOROWKA, J.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 1, pp 38-40, issn 0015-363XArticle

Lipoamiddehydrogenase, Ciratsynthase und β-Hydroxyacyl-CoA-dehydrogenase des Skelettmuskels. III. Aktivität und subzelluläre Verteilung in heller und dunkler Muskulatur von Rind, Schwein und Geflügel = Lipoamide déshydrogénase, citrate synthase et β-hydroxyacyl-CoA-déshydrogénase du muscle squelettique. III. Activité et répartition subcellulaire dans les muscles clairs ou sombres de boeuf, porc et volaille = Lipoamide dehydrogenase, citrate synthase and β-hydroxyacyl-CoA-dehydrogenase of skeletal muscle. III. Activity and subcellular distribution in light and dark bovine, porcine, and poultry musclesHAMM, R; GOTTESMANN, P.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1984, Vol 178, Num 5, pp 376-381, issn 0044-3026Article

Verordnung zur Änderung fleisch- und geflügelfleischhygienerechtlicher Vorschriften: Kommentar zu den neuen Vorschriften unter Berücksichtigung der umgesetzten vertikalen Fleischrichtlinien = Regulations altering hygiene requirements for meat and poultry meat: commentary on the new requirements with reference to the rulings of the transposed vertical meat guidelinesBOROWKA, J; KOBELT, H.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 7, pp 873-878, issn 0015-363XArticle

Meat quality of Argentinean Camperos chicken enhanced in omega-3 and omega-9 fatty acidsAZCONA, J. O; GARCIA, P. T; COSSU, M. E et al.Meat science. 2008, Vol 79, Num 3, pp 437-443, issn 0309-1740, 7 p.Article

Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere lengthCAVITT, L. C; YOUM, G. W; MEULLENET, J. F et al.Journal of food science. 2004, Vol 69, Num 1, pp SNQ11-SNQ15, issn 0022-1147Article

Mechanische Gewinnung von Fleisch und Restfleisch bei Geflügel = Mechanical recovery of meat and residual meat in poultryBRANSCHEID, Wolfgang; TROEGER, Klaus.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 1, pp 98-105, issn 0015-363X, 8 p.Article

Identification of Poultry Meat-Derived Fatty Acids Functioning as Quorum Sensing Signal Inhibitors to Autoinducer-2 (AI-2)WIDMER, K. W; SONI, K. A; HUME, M. E et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, M363-M368Article

Antimicrobial resistance and genetic characterization of Campylobacter spp. from three countriesWIECZOREK, Kinga; DYKES, Gary A; OSEK, Jacek et al.Food control. 2013, Vol 34, Num 1, pp 84-91, issn 0956-7135, 8 p.Article

A comparison of three modelling approaches for quantitative risk assessment using the case study of Salmonella spp. in poultry meatPARSONS, D. J; ORTON, T. G; D'SOUZA, J et al.International journal of food microbiology. 2005, Vol 98, Num 1, pp 35-51, issn 0168-1605, 17 p.Article

PFGE genotyping and antimicrobial susceptibility of Campylobacter in retail poultry meat in EstoniaPRAAKLE-AMIN, Kristi; ROASTO, Mati; KORKEALA, Hannu et al.International journal of food microbiology. 2007, Vol 114, Num 1, pp 105-112, issn 0168-1605, 8 p.Article

Study of methicillin resistant Staphylococcus aureus (MRSA) in Danish pigs at slaughter and in imported retail meat reveals a novel MRSA type in slaughter pigsAGERSO, Yvonne; HASMAN, Henrik; CAVACO, Lina M et al.Veterinary microbiology (Amsterdam). 2012, Vol 157, Num 1-2, pp 246-250, issn 0378-1135, 5 p.Article

Cross-contamination versus undercooking of poultry meat or eggs ― which risks need to be managed first?LUBER, Petra.International journal of food microbiology. 2009, Vol 134, Num 1-2, pp 21-28, issn 0168-1605, 8 p.Conference Paper

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