Results 211 to 220 of about 62,116 (225)

Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties

Food Hydrocolloids, 2015
Monika Gibis
exaly  

Environmental consequences of different beef production systems in the EU

Journal of Cleaner Production, 2010
Lisbeth Mogensen
exaly  

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

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

Environmental impacts of Italian beef production: A comparison between different systems

Journal of Cleaner Production, 2018
Andrea Bragaglio, Fabio Napolitano, Corrado Pacelli   +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  

Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle

Food Chemistry, 2016
Feng Huang, Ming Huang, Hong Zhang
exaly  

Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods

Food Chemistry, 2023
exaly  

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

Food Chemistry, 2011
Sisse Jongberg, Leif H Skibsted, Marianne N Lund   +2 more
exaly  

TO CURE BACON, BEEF, PORK, SAUSAGE, &c.

1982
openaire   +1 more source

Environmental impact of beef production in Mexico through life cycle assessment

Resources, Conservation and Recycling, 2016
Leonor Patricia Güereca
exaly