ISSN: 0309-1740 - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

ISSN 0309-1740

161. Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed. (January 2016)

Authors:: Pouzo, L.B.; Descalzo, A.M.; Zaritzky, N.E.; Rossetti, L.; Pavan, E.
Journal:: Meat science
Issue:: Volume 111(2016:Jan.)
Page Start:: 1
Record Type:: Journal Article
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162. Appearance, consumer liking and preferences of Lucanian 'Soppressata' salami. (September 2020)

Authors:: Napolitano, Fabio; Girolami, Antonio; Faraone, Daniela; Chaudry, Muhammad Mudassir Arif; Braghieri, Ada
Journal:: Meat science
Issue:: Volume 167(2020)
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Record Type:: Journal Article
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163. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation. (October 2020)

Authors:: Bis-Souza, Camila Vespúcio; Penna, Ana Lucia Barretto; da Silva Barretto, Andrea Carla
Journal:: Meat science
Issue:: Volume 168(2020)
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Record Type:: Journal Article
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164. Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage. (June 2023)

Authors:: Sirini, Noelí; Stegmayer, María; Ruiz, María J.; Cuffia, Facundo; Rossler, Eugenia; Otero, José; Soto, Lorena; Lorenzo, José M.; Pérez-Álvarez, José Ángel; Rosmini, Marcelo; Frizzo, Laureano
Journal:: Meat science
Issue:: Volume 200(2023)
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Record Type:: Journal Article
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165. Application of "Tendercut" with added weight and "Tenderstretch" to goat carcasses. (March 2015)

Authors:: Basinger, K.; Caldwell, J.D.; Apple, J.K.; Shanks, B.C.
Journal:: Meat science
Issue:: Volume 101(2015:Mar.)
Page Start:: 127
Record Type:: Journal Article
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166. Application of a check-all-that-apply question for evaluating and characterizing meat products. (February 2015)

Authors:: Jorge, Élida da Conceição; Mendes, Andressa Cristina Gaione; Auriema, Bruna Emygdio; Cazedey, Henrique Pereira; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
Journal:: Meat science
Issue:: Volume 100(2015:Feb.)
Page Start:: 124
Record Type:: Journal Article
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167. Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl. (January 2020)

Authors:: da Silva, Suelem Lima; Lorenzo, José Manuel; Machado, Juliana Missio; Manfio, Marialene; Cichoski, Alexandre José; Fries, Leadir Lucy Martins; Morgano, Marcelo Antonio; Campagnol, Paulo Cezar Bastianello
Journal:: Meat science
Issue:: Volume 159(2020)
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Record Type:: Journal Article
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168. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages. (May 2022)

Authors:: Marcinkowska-Lesiak, Monika; Wojtasik-Kalinowska, Iwona; Onopiuk, Anna; Stelmasiak, Adrian; Wierzbicka, Agnieszka; Poltorak, Andrzej
Journal:: Meat science
Issue:: Volume 187(2022)
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Record Type:: Journal Article
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169. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. (July 2022)

Authors:: Luciano, Carla Giovana; Tessaro, Larissa; Bonilla, Jeannine; Balieiro, Júlio César de Carvalho; Trindade, Marco Antonio; Sobral, Paulo José do Amaral
Journal:: Meat science
Issue:: Volume 189(2022)
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Record Type:: Journal Article
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170. Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety. (January 2018)

Authors:: Koné, Amenan Prisca; Zea, Juliana Maria Velez; Gagné, Dominic; Cinq-Mars, Dany; Guay, Frédéric; Saucier, Linda
Journal:: Meat science
Issue:: Volume 135(2018)
Page Start:: 174
Record Type:: Journal Article
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