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The chilling of carcasses

Meat Science, 2005
Biochemical processes and structural changes that occur in muscle during the first 24h postmortem play a great role in the ultimate quality and palatability of meat and are influenced by the chilling processes that carcasses are subjected to after slaughter.
J W Savell
exaly   +3 more sources

The Big Chill

Air Medical Journal, 2010
Air Medical Journal 29:1 On a dreary November morning in 2008, Todd Van de Bussche awoke with a long list of things to do. He called a few coworkers, made note of errands he needed to complete, and decided he would work from home that day. As he prepared himself for the busy day ahead, Van de Bussche did not anticipate the life-changing event that ...
Devon, Clary   +3 more
openaire   +2 more sources

Implications of chills

The Lancet, 1998
with bacteraemia, endotoxaemia, and cytokinaemia in a prospective study of 464 consecutive patients (median age 61; 272 men, 192 women) who came to hospital with fever. 90 (19%) had bacteraemia (42 gram-positive, 44 gramnegative, and four both). 33 patients (7·1%) died in hospital.
J T, Van Dissel   +4 more
openaire   +2 more sources

Chilling the messenger

Communications of the ACM, 2016
Keeping ego out of software-design review.
openaire   +1 more source

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