Results 261 to 270 of about 126,777 (297)

Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat batters

, 2018
Hongqiang Chen, Huhu Wang, J. Qi, Mengyao Wang, Xinglian Xu, G. Zhou   +5 more
semanticscholar   +1 more source

Today’s PSE

2022
openaire   +1 more source

PSE

2008
openaire   +2 more sources

Improving transport container design to reduce broiler chicken PSE (pale, soft, exudative) meat in Brazil.

Animal science journal = Nihon chikusan Gakkaiho, 2016
R. Spurio, A. L. Soares, R. H. Carvalho, V. Silveira Júnior, Moisés Grespan, A. Oba, M. Shimokomaki   +6 more
semanticscholar   +1 more source

Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat.

The Journal of the Science of Food and Agriculture, 2016
Xiao Li, Fang Feng, Runze Gao, Lu Wang, Ye Qian, Chunbao Li, G. Zhou   +6 more
semanticscholar   +1 more source

PSE 2014

Vakuum in Forschung und Praxis, 2014
openaire   +1 more source

Raj za pse

World Literature Today, 1980
I. Vidan, Goran Tribuson
openaire   +1 more source

PSE Toolbox

2008
Jingshan Li, Semyon M. Meerkov
openaire   +1 more source

PSE

2014
openaire   +1 more source

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Food and Bioprocess Technology, 2014
Ke Li, Zhuang-li Kang, Ying-Ying Zhao, Xinglian Xu, G. Zhou   +4 more
semanticscholar   +1 more source