Results 181 to 190 of about 582,891 (206)

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

Trends in Food Science and Technology, 2021
Xinglian Xu, Huhu Wang, Liangting Shao   +2 more
exaly  

Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications

Trends in Food Science and Technology, 2022
Da-Wen Sun
exaly  

Meat and Meat Replacements

2023
openaire   +1 more source

Meat and Meat Products

2023
Gry Carl Terrell, Marta Hernandez-Jover
openaire   +1 more source

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food Chemistry, 2022
Chunbao Li, Di Zhao, Xinglian Xu
exaly  

Spoilage microbiota associated to the storage of raw meat in different conditions

International Journal of Food Microbiology, 2012
Francesco Villani, Agapi Doulgeraki, George-John Nychas   +2 more
exaly  

Meat and Meat Products

2014
openaire   +2 more sources

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Comprehensive Reviews in Food Science and Food Safety, 2015
Yogesh K, Kairam Narsaiah
exaly  

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

Appetite, 2011
Kees de Graaf
exaly  

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science, 2005
E Tornberg
exaly