Results 311 to 320 of about 51,277 (323)

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Trends in Food Science and Technology, 2019
João Graça, Cristina A Godinho, Monica Truninger   +2 more
exaly  

Meat alternatives: an integrative comparison

Trends in Food Science and Technology, 2019
Peter Feindt, Atze Jan van der Goot, Barbara van Mierlo   +2 more
exaly  

Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States, 2019

Ca-A Cancer Journal for Clinicians
Farhad Islami, Marjorie L Mccullough Scd, Rd   +1 more
exaly  

MORE DETAILS ON RED MEAT, COLON CANCER LINK

Ca-A Cancer Journal for Clinicians, 2005
exaly  

Fat deposition, fatty acid composition and meat quality: A review

Meat Science, 2008
R I Richardson
exaly  

Collagen Crosslinks and Meat Tenderness

1991
D.J. Horgan, L.B. Kurth
openaire   +1 more source

Quick freezing makes meat tender

Journal of the Franklin Institute, 1945
openaire   +1 more source

Fresh meat texture and tenderness

2009
D King, S Shackelford, M Koohmaraie, T Wheeler   +3 more
openaire   +1 more source

The tenderness of fresh meat

2006
openaire   +2 more sources

Carcass interventions and meat tenderness

2009
M.M. Farouk, E. Wiklund, K. Rosenvold
openaire   +1 more source