Results 131 to 140 of about 110,060 (163)

Environmental consequences of different beef production systems in the EU

Journal of Cleaner Production, 2010
John Hermansen, Thu Lan T Nguyen
exaly  

Beef Quality

Science, 1994
openaire   +2 more sources

European consumers and beef safety: Perceptions, expectations and uncertainty reduction strategies

Food Control, 2010
Klaus G Grunert, Marcia Dutra De Barcellos, Wim Verbeke   +2 more
exaly  

The effect of different cooking processes on stable C, N, and H isotopic compositions of beef

Food Chemistry, 2015
Yimin Wei, Guoquan Zhang, Boli Guo
exaly  

Discrimination of Korean beef from beef of other origin by stable isotope measurements

Food Chemistry, 2010
Micha Horacek
exaly  

Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef

Journal of Agricultural and Food Chemistry, 2020
Gretchen Mafi, Ranjith Ramanathan, Udaya Desilva   +2 more
exaly  

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Meat Science, 2017
David Hopkins, Yanwei Mao, Benjamin Holman   +2 more
exaly  

Association between meat color of DFD beef and other quality attributes

Meat Science, 2020
, Muawuz Ijaz, Zubair Hussain
exaly  

Beef quality and the conversion of muscle to beef

Abstracts for Annual Meeting of Japanese Proteomics Society, 2009
Chikuni, Koichi, Muroya, Susumu, Oe, Mika, Kameyama, Mayumi   +3 more
openaire   +1 more source

Prevalence, molecular identification and antimicrobial resistance profile of Salmonella serovars isolated from retail beef products in Mansoura, Egypt

Food Control, 2014
Tomohiro Tamura, Khalid Ibrahim Sallam
exaly