Results 291 to 300 of about 413,325 (319)

Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage

LWT - Food Science and Technology, 2020
Elna Buys, Ranil Coorey, Riëtte De Kock   +2 more
exaly  

5D11 (Chicken–Chicken Hybridoma)

Hybridoma, 2001
openaire   +1 more source

Chicken Little, Chicken Little

AORN Journal, 1984
openaire   +1 more source

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

Food Chemistry, 2022
Baoguo Sun, Yuyu Zhang
exaly  

Assessment of trace element contents of chicken products from turkey

Journal of Hazardous Materials, 2009
Mustafa Tüzen, Mustafa Soylak, Durali Mendil   +2 more
exaly  

Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin

Food Hydrocolloids, 2013
Norizah Mhd Sarbon, Nazlin K Howell
exaly  

Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken

Food Hydrocolloids, 2020
Reza Tahergorabi
exaly  

Atomic Chicken

SIGGRAPH Asia 2024 Computer Animation Festival
Thibault Ermeneux, Lucie Lyfoung, Solène Polet, Capucine Prat, Morgane Siriex, Anna Uglova   +5 more
openaire   +1 more source

Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan

Food Control, 2007
Khalid Ibrahim Sallam
exaly  

1H NMR-based metabolic characterization of Chinese Wuding chicken meat

Food Chemistry, 2019
Wangang Zhang, Zhichao Xiao, Guanghong Zhou   +2 more
exaly