Kapituła Kampinosko-Bielańska podjęciem tradycji kamedulskiej na Bielanach [PDF]
Seniuk, Aleksander
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Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study. [PDF]
Mikami N +3 more
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Advances and Drawbacks of Sous-Vide Technique-A Critical Review. [PDF]
Misu GA, Canja CM, Lupu M, Matei F.
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Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef. [PDF]
Pu X +6 more
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Strategies for Healthier Meat Foods: An Overview. [PDF]
Espinales C +6 more
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Influence of ageing on longissimus lumborum quality from Holstein-Friesian young bulls fed different diets. [PDF]
Modzelewska-Kapituła M +4 more
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Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market. [PDF]
Paszczyk B, Czarnowska-Kujawska M.
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Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast. [PDF]
Zhang S +11 more
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Green tea catechin prevents oxidative stress-regulated autophagy and apoptosis signaling, and inhibits tenderness in postmortem bovine longissimus thoracis et lumborum muscle. [PDF]
Zhu X, Li A, Sun N, Han L, Yu Q.
europepmc +1 more source

