Results 201 to 210 of about 606,400 (211)

Physicochemical characteristics, proximate analysis and mineral composition of ostrich meat as influenced by muscle

Food Chemistry, 2009
Danuta Majewska, Małgorzata Jakubowska, James Sales   +2 more
exaly  

The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation

Meat Science, 2004
Louwrens C Hoffman, Ryno J Naude, Vaughan Oosthuizen   +2 more
exaly  

Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades

Food Chemistry, 2011
Chi-Chung Chou, Maw-Rong Lee, Chao-Chin Chang   +2 more
exaly  

Application of a real-time PCR assay for the detection of ostrich () mislabelling in meat products from the retail market

Food Control, 2011
Pablo E. Hernandez, Isabel González, Maria Rojas   +2 more
exaly  

Ostrich Meat Characteristics and Factors That Influence The Meat Quality

2014
ŞAHAN, Ümran, YILMAZ, Bilgehan
openaire   +1 more source

Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat

Meat Science, 2015
Slavomír Marcinčák, Monika Pipová, Pavlina Jevinová   +2 more
exaly  

Anatomical and physiological characteristics of ostrich (Struthio camelus var. domesticus) meat determine its nutritional importance for man

Animal Science Journal, 2002
Jarosław Olav Horbańczuk
exaly  

Ostrich Meat as a New Human Food

2014
SERDAROĞLU, Meltem, TURP, Gülen Yıldız   +1 more
openaire   +1 more source

Analysis and Market Perspectives of Ostrich Meat in Italy

2002
FASONE V, PRIVITERA, DONATELLA STEFANIA
openaire   +1 more source

Comparative analysis of purine release in ostrich meat under different food heating techniques Open Access

International Journal of Food Science and Technology
Jiaoyan Ren, Huilin Liu
exaly