Results 201 to 210 of about 62,116 (225)

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

Review: An overview of beef production from pasture and feedlot globally, as demand for beef and the need for sustainable practices increase

Animal, 2021
Paul L Greenwood
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

Reducing greenhouse gas emissions of New Zealand beef through better integration of dairy and beef production

Agricultural Systems, 2021
Benjamin van Selm, Imke J M De Boer, Stewart F Ledgard   +2 more
exaly  

Effect of static magnetic field extended supercooling preservation on beef quality

Food Chemistry, 2022
Wen-Qiang Guan
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

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Egyptian Journal of Food Science, 2023
Asmaa Abdel-Rahman, Rewaa Ahmed
openaire   +1 more source

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  

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

Ultrasonics Sonochemistry, 2018
Dacheng Kang, Rui Liu, Jun Qi
exaly