Results 171 to 180 of about 139,733 (225)

Influence of Piau and commercial genetic groups on the performance, carcass traits, and meat quality of pigs. [PDF]

Trop Anim Health Prod
de Cássia Miranda Dias LC, Lopes PS, da Silva Bernardo RM, Abreu CP, de Freitas GH, Chizzotti ML, da Silva DA, Marques DBD, Veroneze R.   +8 more
europepmc   +1 more source

<i>Listeria monocytogenes</i>: A Continuous Global Threat in Ready-to-Eat (RTE) Foods. [PDF]

Foods
Yangchen J, Sarkar D, Rood L, Vaskoska R, Kocharunchitt C.   +4 more
europepmc   +1 more source

Valorisation of Prosciutto di Parma PDO by-products for the development of protein-rich snacks. [PDF]

Front Nutr
Rossi F, Cassarino M, Valoti P, Dall'Olio G, Fornari E, Giuberti G, Rocchetti G, Zampieri I, Leni G, Dall'Asta M.   +9 more
europepmc   +1 more source

Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt. [PDF]

Front Nutr
Gréa C, Turke M, Busl L, Storcksdieck Genannt Bonsmann S.   +3 more
europepmc   +1 more source

From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger. [PDF]

Gels
Mileti O, Filice F, Lupi FR, Gabriele D, Baldino N.   +4 more
europepmc   +1 more source

Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions. [PDF]

Food Sci Anim Resour
Lee B, Lee S, Choi YM.
europepmc   +1 more source

Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage. [PDF]

Anim Biosci
Kim H, Chin KB.
europepmc   +1 more source

Volatile sulfur compounds and cooked ham aroma

, 2013
Thomas, Caroline, Vendeuvre, Jean Luc, Guillard, Anne-Sophie, Sudron, Julie, Mercier, Frederic, Tournayre, Pascal, Fuchsmann, P., Breme, Katharina, Berdagué, Jean-Louis   +8 more
openaire   +2 more sources