Results 131 to 140 of about 62,334 (223)
COMPARATIVE QUALITY ASSESSMENT OF BEEF SAUSAGES
V mire nauchnykh otkrytiy, 2015 Anatoly Andreevich Vytovtov +1 more
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Neutron activation analysis for antimetabolites [PDF]
Determination of metal ion contaminants in food samples is studied. A weighed quantity of each sample was digested in a concentrated mixture of nitric, hydrochloric and perchloric acids to affect complete solution of the food products.
core +1 more source
Estimating the Degree of Buyers' Market Power: Evidence from the Ukrainian Meat Processing Industry [PDF]
This study develops a structural market model for the econometric analysis of buyers’ market power in the Ukrainian meat processing industry, because there is some evidence that suggests that meat processors may excise market power in the agricultural ...
Glauben, Thomas +2 more
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ENHANCING THE FINANCIAL AND MARKETING PERFORMANCE OF FIRMS IN THE SMOKED AND PROCESSED MEAT INDUSTRY [PDF]
Small smoked and processed meat manufacturers constitute a unique cottage industry in Texas. This paper assesses ways for such firms to improve their financial performance through better marketing strategies.
Nayga, Rodolfo M., Jr. +2 more
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Production and Quality Evaluation of Probiotic Beef Sausage
Pakistan Journal of Nutrition, 2019 Ndife Joel +2 more
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A PRELIMINARY FEASIBILITY FOR ESTABLISHING A MULTI-SPECIES MEAT PROCESSING PLANT IN SOUTHWESTERN NORTH DAKOTA [PDF]
The number of small commodity livestock slaughter plants in the Upper Northern Plains region continues to decline. Significant factors contributing to this decline include: 1) pressure to consolidate, thereby capturing economies of scale; 2) relatively ...
Brown, Erin +5 more
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CONSOLIDATION IN U.S. MEATPACKING [PDF]
Meatpacking consolidated rapidly in the last two decades: slaughter plants became much larger, and concentration increased as smaller firms left the industry. We use establishment-based data from the U.S.
Handy, Charles R. +3 more
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Penambahan Tepung Protein Kedelai Sebagai Pengikat Pada Sosis Sapi
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2012 The aim of this research was to observe influence of soy concentrate addition as binder to sausage toward pH value, water holding capacity, cooking loss, dan emulsion stability.
Anjar Sofiana
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