Results 201 to 210 of about 88,546 (238)

Yak (Bos grunniens)

The yaks are long-haired humped bovid, a multipurpose animal that can survive in a low oxygen and cold environment at an elevation of 2000 to 6000 meters above sea level. The animal has the ability to graze diverse foliage from coarse shrubs to short grasses. The majority of yak population is still living in central Asian highlands, which include parts
Tariq, Muhammad, Hameed, Asif
openaire   +1 more source

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Ultrasonics Sonochemistry, 2021
Xiangzhen Ge, Qun-Li Yu, Ling Han
exaly  

Yak

2004
Gerald Wiener, Han Jianlin
openaire   +1 more source

Comparison of muscle lipidomes between cattle-yak, yak, and cattle using UPLC–MS/MS

Journal of Food Composition and Analysis, 2021
Jinqiu Wang, Fang Geng
exaly  

Tibetan Plateau yak milk: A comprehensive review of nutritional values, health benefits, and processing technology

Food Chemistry: X, 2023
Ai-Li Li, Jie Zheng, Libo Liu
exaly  

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

Ultrasonics Sonochemistry, 2022
Shaobin Li, Yuzhu Luo
exaly  

Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules

Food Chemistry, 2020
Jie Luo, Lu Liu, Hui Zhou
exaly  

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Foods, 2023
Xian Guo, Pengjia Bao
exaly  

Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion

Food Chemistry, 2023
刘新柱 刘, Yafei Zhang, wenhang wang
exaly  

Nutrition and edible characteristics, origin traceability and authenticity identification of yak meat and milk: A review

Trends in Food Science and Technology, 2023
exaly