Results 191 to 200 of about 266,991 (231)

Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer. [PDF]

Eur J Epidemiol
Tammi R, Kaartinen NE, Harald K, Maukonen M, Tapanainen H, Smith-Warner SA, Albanes D, Eriksson JG, Jousilahti P, Koskinen S, Laaksonen MA, Heikkinen S, Pitkäniemi J, Pajari AM, Männistö S.   +14 more
europepmc   +1 more source

Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review. [PDF]

Ultrason Sonochem
Li B, Zhong M, Sun Y, Liang Q, Shen L, Qayum A, Rashid A, Rehman A, Ma H, Ren X.   +9 more
europepmc   +1 more source

Establishment of Critical Hygiene Indices for Meat Cooling Processes Evaluated by a Temperature Function Integration Method

, 2006
S.J. Lovatt, Robert G. Bell, Guillaume J. Le Roux   +2 more
openalex   +1 more source

The properties of pork meat processed with potato flakes for consumption by elderly people

, 2006
Yun‐Jung Kim, Tomoko Takahashi, Hiroko Shinagawa, Hiro Ogoshi   +3 more
openalex   +2 more sources

Comparative Study of Microbiological Quality of Raw Poultry Meat at Various Seasons and for Different Slaughtering Processes in Casablanca (Morocco)

, 2007
N. Cohen, Hayat Ennaji, Brahim Bouchrif, M. Hassar, H. Karib   +4 more
openalex   +1 more source

First Evidence of Division and Accumulation of Viable but Nonculturable Pseudomonas fluorescens Cells on Surfaces Subjected to Conditions Encountered at Meat Processing Premises

, 2007
Sophie Peneau, Danielle Chassaing, Brigitte Carpentier   +2 more
openalex   +1 more source

Genome-Wide Gene-Environment Interaction Analyses to Understand the Relationship between Red Meat and Processed Meat Intake and Colorectal Cancer Risk. [PDF]

Cancer Epidemiol Biomarkers Prev
Stern MC, Sanchez Mendez J, Kim AE, Obón-Santacana M, Moratalla-Navarro F, Martín V, Moreno V, Lin Y, Bien SA, Qu C, Su YR, White E, Harrison TA, Huyghe JR, Tangen CM, Newcomb PA, Phipps AI, Thomas CE, Kawaguchi ES, Lewinger JP, Morrison JL, Conti DV, Wang J, Thomas DC, Platz EA, Visvanathan K, Keku TO, Newton CC, Um CY, Kundaje A, Shcherbina A, Murphy N, Gunter MJ, Dimou N, Papadimitriou N, Bézieau S, van Duijnhoven FJB, Männistö S, Rennert G, Wolk A, Hoffmeister M, Brenner H, Chang-Claude J, Tian Y, Le Marchand L, Cotterchio M, Tsilidis KK, Bishop DT, Melaku YA, Lynch BM, Buchanan DD, Ulrich CM, Ose J, Peoples AR, Pellatt AJ, Li L, Devall MAM, Campbell PT, Albanes D, Weinstein SJ, Berndt SI, Gruber SB, Ruiz-Narvaez E, Song M, Joshi AD, Drew DA, Petrick JL, Chan AT, Giannakis M, Peters U, Hsu L, Gauderman WJ.   +71 more
europepmc   +1 more source

Waste release from meat processing

, 2007
Zbigniew Wzorek, M. Konopka, Janusz Cholewa, Grzegorz Klamecki, Tomasz Bajcer   +4 more
openalex   +1 more source

Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo'). [PDF]

Foods
Martínez E, Vieira Júnior WG, Álvarez-Ortí M, Rabadán A, Pardo JE.   +4 more
europepmc   +1 more source