Estimating the demand for risk reduction from foodborne pathogens through food irradiation [PDF]
In this study the response of US consumers to irradiation in meat processing is examined. Despite scientific evidence of the effectiveness and safety of irradiation, meat processors and retailers have been slow to market irradiated beef products due to ...
Fox, John A., Hartl, Jochen
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Intake of heterocyclic aromatic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort [PDF]
, 2010 BACKGROUND: Heterocyclic amines (HCA) are positively associated with prostate cancer risk in animal models. Because of mostly inconsistent results of epidemiological studies, we examined the association between intake of HCA and prostate cancer risk ...
A Tappel +26 more
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Predicting consumer acceptance of beef loin steaks [PDF]
, 1958 Portions of this bulletin are taken from a manuscript by Elmer R. Kiehl entitled 'Consumer evaluation of the product characteristics of beef' and being submitted as a Ph. D. thesis to Harvard University--P. [2].Digitized 2007 AES.Includes bibliographical
Rhodes, V. James
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Agricultural science Euro-North-East, 2018 The study of the extraction machine was aimed at drawing analytical formulas which allow mathematically determine the quality indicators of the technological process. The object of this study is the process of grass seeds extraction. To achieve the aim, the before made scheme of operation of the similar devices and previously derived analytical ...
M. V. Simonov, V. J. Mokiev
openaire +3 more sources
Economic considerations of the effects of sire and length of feeding on beef steers and carcasses [PDF]
, 1969 Digitized 2007 AES MoU.Includes bibliographical references (pages 25-26)
Schupp, Alvin R.
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Dietary factors and risk for advanced prostate cancer [PDF]
, 2014 Prostate cancer is the second most common cancer among men worldwide. Although some nutrients have been linked to the development of total prostate cancer, it remains unclear whether these nutrients modulate the risk of its clinically significant form ...
Gathirua-Mwangi, Wambui G. +1 more
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THE VALUE OF BEEF FLAVOR: CONSUMER WILLINGNESS-TO-PAY FOR MARBLING IN BEEF STEAKS [PDF]
Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,
Calkins, Chris R. +3 more
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Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties [PDF]
, 2016 Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties ...
Boyle, Elizabeth A.E. +6 more
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Red meat and cancer risk in a network of case-control studies focusing on cooking practices [PDF]
, 2017 Background Consumption of red meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking.
Bosetti, C. +11 more
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Survey of Missouri restaurants on use of turkey products [PDF]
, 1974 Cover title."This Special report is the third and final publication on the use of turkey products in Missouri. Previous publications available ... include: 'An institutional survey of the use of turkey products in Missouri' SR 137, January 1972 and ...
Russell, W. D., Voss, Leonard A.
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