Results 201 to 210 of about 14,286 (214)

The dietetic value of ostrich meat

2002
FERRARA, LYDIA, MONTESANO, DOMENICO, S. Castaldo   +2 more
openaire   +1 more source

Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)

Meat Science, 2007
Thawatchai Supavititpatana, Arunee Apichartsrangkoon   +1 more
exaly  

MORE DETAILS ON RED MEAT, COLON CANCER LINK

Ca-A Cancer Journal for Clinicians, 2005
exaly  

Ostrich Meat Characteristics and Factors That Influence The Meat Quality

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

Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami

Meat Science, 2004
exaly  

Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives

Innovative Food Science and Emerging Technologies, 2015
Utaiwan Chattong, Arunee Apichartsrangkoon, Thawatchai Supavititpatana   +2 more
exaly  

Ostrich Meat as a New Human Food

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

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

Food Chemistry, 2009
exaly  

Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat

Journal of Food Science, 2003
exaly  

Captive needle improves ostrich meat quality

1998
openaire   +1 more source