Results 211 to 220 of about 364,803 (267)

Nutritional and chemical characterization of cow, camel, and goat meat from Kebridehar, Ethiopia: a comparative analysis and statistical approaches. [PDF]

RSC Adv
Wali MA, Lemma YS, Mekonon FS, Yizengaw MB, Adera KM, Sekhar MR, Botsa SM.   +6 more
europepmc   +1 more source

Modification of the existing maximum residue levels for propyzamide in oilseeds and honey

EFSA Journal, Volume 24, Issue 10, October 2026.
Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Corteva submitted a request to the competent national authority in Sweden to modify the existing maximum residue levels (MRLs) for the active substance propyzamide in oilseed rape, mustard seeds, gold of pleasure seeds, linseeds, sesame seeds, hemp seeds, borage seeds ...
European Food Safety Authority (EFSA), Sofia Batista Leite, Giulia Bellisai, Giovanni Bernasconi, Marco Binaglia, Irene Castellan, Anna Federica Castoldi, Arianna Chiusolo, Mathilde Colas, Federica Crivellente, Monica Del Aguila, Lucien Ferreira, Frederique Istace, Anna Lanzoni, Renata Leuschner, Jochem Louisse, Iris Mangas, Silvia Mazzega, Andrea Mioč, Martina Panzarea, Juan Manuel Parra Morte, Simone Rizzuto, Marta Szot, Manuela Tiramani, Alessia Verani   +24 more
wiley   +1 more source

One Copy Number Variation within the Angiopoietin-1 Gene Is Associated with Leizhou Black Goat Meat Quality. [PDF]

Animals (Basel)
Wu Q, Han X, Zhang Y, Liu H, Zhou H, Wang K, Han J.   +6 more
europepmc   +1 more source

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. [PDF]

Food Sci Anim Resour
Choi DM, Kim HY, Lee SH.
europepmc   +1 more source

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

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

Statement on the assessment of safety with respect to the consumption of goat meat and goat meat products in relation to BSE/TSE

EFSA Journal, 2005
openaire   +1 more source