Results 1 to 10 of about 63,467 (205)

Nitrites, Nitrates, and Cardiovascular Outcomes: Are We Living “La Vie en Rose” With Pink Processed Meats?

Journal of the American Heart Association, 2022
Fabrice Pierre, Bernard Srour, Serge Hercberg   +2 more
exaly  

A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species

Food Reviews International, 2022
Ibironke Olayinka Popoola, Wendy Wismer
exaly  

Serotype and antimicrobial resistance of Salmonella from poultry meats in 2021 in Shanghai, China

Food and Agricultural Immunology, 2023
Biyao Xu
exaly  

The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes

Food Microbiology, 2010
K A Grant, C L Little, C L Little
exaly  

Incidence and antibiotic susceptibility of Staphylococcus aureus isolated from ready-to-eat meats in the environs of Bolgatanga Municipality of Ghana

Cogent Environmental Science, 2020
Frederick Adzitey, Martin Aduah
exaly  

Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments

International Journal of Food Microbiology, 2003
Vibeke Barkholt, Anette Granly Koch
exaly  

A review of nitrite and chloride chemistry: Interactions and implications for cured meats

Journal of the Science of Food and Agriculture, 1985
Joseph Sebranek
exaly  

Shelf‐life dating of fish meats in terms of oxidative rancidity as measured by chemiluminescence

JAOCS, Journal of the American Oil Chemists' Society, 1991
Teruo Miyazawa
exaly  

ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats

Journal of Food Science, 2001
Fidel Toldrá
exaly  

Escherichia coli from retail meats carry genes associated with uropathogenic Escherichia coli, but are weakly invasive in human bladder cell culture

Journal of Applied Microbiology, 2011
Meng J
exaly