Results 281 to 290 of about 199,965 (312)

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

Food Chemistry, 2015
Boli Guo, Yimin Wei, Guoquan Zhang
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
Ranjith Ramanathan, Frank Kiyimba, Gretchen Mafi   +2 more
exaly  

TYPES OF BEEF AND THE BEEF CARCASE

1972
openaire   +1 more source

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

Meat Science, 2017
Benjamin W B Holman, Yanwei Mao, Cassius E O Coombs   +2 more
exaly  

Association between meat color of DFD beef and other quality attributes

Meat Science, 2020
Muawuz Ijaz, Dequan Zhang, Zubair Hussain   +2 more
exaly  

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

Food Control, 2014
Khalid Ibrahim Sallam, Tomohiro Tamura
exaly  

Considering “The Beef”

Journal of PeriAnesthesia Nursing
openaire   +2 more sources

Beef

1960
G. Moore, T. Hercus
openaire   +1 more source

Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

Food Chemistry, 2007
Hesham M Badr
exaly