Results 161 to 170 of about 5,080 (184)

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Food Chemistry, 2022
Sam Al-Dalali, Cong Li, Bao-Cai Xu
exaly  

Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA

Food Chemistry, 2022
Yingying Zhang
exaly  

HORSE-BEEF BEEF-TEA AND SAUSAGES.

The Lancet, 1890
openaire   +1 more source

Water scarcity and fish imperilment driven by beef production

Nature Sustainability, 2020
Brian D Richter, Peter Caldwell, Kyle F Davis   +2 more
exaly  

Salt Effects on Beef Fresh Sausage Ultrastructure

2006
T. Astruc, R. Labas, B. Gaillard-Martinie, R. Taylor, J.L. Martin, J.L. Vendeuvre   +5 more
openaire   +1 more source

Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers

PLoS ONE, 2021
Breanna M Roque, Rocky de Nys, Ermias Kebreab   +2 more
exaly  

Slowing Amazon deforestation through public policy and interventions in beef and soy supply chains

Science, 2014
Ane Alencar, Ronaldo Seroa Da Motta, Leandro Castello   +2 more
exaly  

Revisiting the STEC Testing Approach: Using espK and espV to Make Enterohemorrhagic Escherichia coli (EHEC) Detection More Reliable in Beef

Frontiers in Microbiology, 2016
Sabine Delannoy, Byron D Chaves, Hattie E Webb   +2 more
exaly  

Proteomic biomarkers of beef colour

Trends in Food Science and Technology, 2020
Mohammed Gagaoua, Robyn Warner, Peter P Purslow   +2 more
exaly  

Quality of cooked sausages with added beef or pork heart surimi

Journal of Food Processing and Preservation, 2020
Luz H. Villalobos‐Delgado, Francisco A. Núñez‐González, Alma D. Alarcon‐Rojo, Nidia Jahzeel Silva‐Avila   +3 more
openaire   +1 more source