Meat Consumption and Meat Cooking Practices in Essential Tremor: A Population-Based Study in the Faroe Islands. [PDF]
Tremor Other Hyperkinet Mov (N Y), 2020 Ferrer M +5 more
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Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef. [PDF]
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Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers. [PDF]
Food Sci Anim ResourNguyen DV +2 more
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Food Emotional Perception and Eating Willingness Under Different Lighting Colors: A Preliminary Study Based on Consumer Facial Expression Analysis. [PDF]
FoodsShu Y, Gao H, Wang Y, Wei Y.
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Temperature and state-dependent electrical conductivity of soft biological tissue at hyperthermic temperatures. [PDF]
Int J HyperthermiaRan J, Ostoja-Starzewski M.
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Influence of Cook Method and Degree of Doneness on Beef Flavor Attributes in Flap and Skirt Steaks
Meat and Muscle Biology, 2018 P. N. Smith +6 more
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Impact of Steam Processing on the Physicochemical Properties and Flavor Profile of <i>Takifugu flavidus</i>: A Comprehensive Quality Evaluation. [PDF]
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A comparison of fatty acid percentages and mass, sensory attributes, and volatile aroma compounds for segregating beef quality grades. [PDF]
J Anim SciKerth CR, Gang G, Miller RK, Smith SB.
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E. coli with a side of fries? The real safety risk of the increasing trend for pink burgers in the U.K. [PDF]
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