Results 211 to 220 of about 111,908 (272)

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods. [PDF]

Food Sci Anim Resour
Indriani S, Srisakultiew N, Sangsawad P, Paengkoum P, Pongsetkul J.   +4 more
europepmc   +1 more source

Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption. [PDF]

Anim Biosci
Luasiri P, Sangsawad P, Pongsetkul J, Paengkoum P, Nakharuthai C, Suwanangul S, Katemala S, Sujinda N, Pinyo J, Chainam J, Khongla C, Sorapukdee S.   +11 more
europepmc   +1 more source

Meat goat management wheel (2016) [PDF]

, 2016
Clifford-Rathert, Charlotte, Coffey, Linda, Hale, Margo, Humphrey, Jim, Lane, Bruce, Walker, Beth   +5 more
core  

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage. [PDF]

Foods
Wu S, Niu Y, Wang J, Dao X, Lin Y, Chen J.   +5 more
europepmc   +1 more source

Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging. [PDF]

Food Sci Anim Resour
Sorapukdee S, Samritphol W, Sangsawad P, Tangwatcharin P.   +3 more
europepmc   +1 more source

Nutritional and antioxidative properties of black goat meat cuts. [PDF]

Asian-Australas J Anim Sci, 2019
Kim HJ, Kim HJ, Jang A.
europepmc   +1 more source

Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. [PDF]

J Food Sci Technol, 2019
Verma AK, Rajkumar V, Kumar S.
europepmc   +1 more source