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Tytuł :
Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
Autorzy :
Ding X; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Wang G; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China. Electronic address: .
Zou Y; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Zhao Y; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Ge C; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
Liao G; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108465. Date of Electronic Publication: 2021 Feb 12.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats.
Autorzy :
Abhijith A; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Warner RD; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Ha M; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Dunshea FR; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, United Kingdom.
Leury BJ; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Zhang M; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Joy A; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
Osei-Amponsah R; Department of Animal Science, School of Agriculture, University of Ghana, Legon, Accra, Ghana.
Chauhan SS; School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108466. Date of Electronic Publication: 2021 Feb 11.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax.
Autorzy :
Beck PHB; Postgraduate Program in Food Science, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil.
Matiucci MA; Postgraduate Program in Food Science, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil.
Neto AAM; Department of Food Engineering, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil.
Feihrmann AC; Postgraduate Program in Food Science, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil; Department of Food Engineering, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108462. Date of Electronic Publication: 2021 Feb 13.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Stunning of pigs with different gas mixtures: Behavioural and physiological reactions.
Autorzy :
Terlouw EMC; Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France. Electronic address: .
Deiss V; Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
Astruc T; INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108452. Date of Electronic Publication: 2021 Jan 29.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing.
Autorzy :
Demaître N; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium,; Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium; KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Willem de Croylaan 42, Box 2428, 3001 Leuven, Belgium.
De Reu K; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
Haegeman A; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
Schaumont D; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
De Zutter L; Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium.
Geeraerd A; KU Leuven, Department of Biosystems (BIOSYST), Division MeBioS, Willem de Croylaan 42, Box 2428, 3001 Leuven, Belgium.
Rasschaert G; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium,. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108450. Date of Electronic Publication: 2021 Jan 29.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid.
Autorzy :
Cheng J; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, PR China.
Xiang R; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, PR China.
Tang D; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Zhu M; Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, PR China; College of Life and Geographic Sciences, Kashi University, Kashi 844000, China; The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at College & University under the Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi 844000, China. Electronic address: .
Liu X; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108422. Date of Electronic Publication: 2020 Dec 29.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.
Autorzy :
Naqvi ZB; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: .
Thomson PC; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
Ha M; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Campbell MA; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
McGill DM; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Friend MA; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
Warner RD; Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108435. Date of Electronic Publication: 2021 Jan 10.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Calm Hu ram lambs assigned by temperament classification are healthier and have better meat quality than nervous Hu ram lambs.
Autorzy :
Zhang J; College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, PR China.
Qian S; College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, PR China.
Chen J; College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, PR China.
Ding L; College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, PR China; School of Agriculture and Environment, The University of Western Australia, Crawley 6009, WA, Australia. Electronic address: .
Wang M; College of Animal Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225009, PR China. Electronic address: .
Maloney SK; School of Human Sciences, The University of Western Australia, Crawley 6009, WA, Australia.
Blache D; School of Agriculture and Environment, The University of Western Australia, Crawley 6009, WA, Australia.
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108436. Date of Electronic Publication: 2021 Jan 09.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality.
Autorzy :
Mohammed HHH; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; National Food Research Centre, P. O. Box 213, Khartoum North, Sudan.
He L; College of Food and Biotechnology, Wuhan, Institute of Design and Science, Wuhan, 430205, China.
Nawaz A; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Jin G; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: .
Huang X; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Ma M; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Abdegadir WS; Department of Food Science and Technology, Faculty of Agriculture, Khartoum University, Sudan.
Elgasim EA; Department of Food Science and Technology, Faculty of Agriculture, Khartoum University, Sudan.
Khalifa I; Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt.
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108453. Date of Electronic Publication: 2021 Jan 28.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality.
Autorzy :
Kowalski E; Flander Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium; Ghent University, Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium.
Vossen E; Ghent University, Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium.
Millet S; Flander Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.
Ampe B; Flander Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.
De Smet S; Ghent University, Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium.
Aluwé M; Flander Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108451. Date of Electronic Publication: 2021 Jan 29.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS).
Autorzy :
Wang F; Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
Gao Y; Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China. Electronic address: .
Wang H; Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
Xi B; Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
He X; Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
Yang X; Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
Li W; Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108449. Date of Electronic Publication: 2021 Jan 23.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Meat quality characteristics of lot-fed Australian Rangeland goats are unaffected by live weight at slaughter.
Autorzy :
Dieters LSE; School of Agriculture and Food Sciences, The University of Queensland, Australia.
Meale SJ; School of Agriculture and Food Sciences, The University of Queensland, Australia.
Quigley SP; School of Agriculture and Food Sciences, The University of Queensland, Australia.
Hoffman LC; Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia; Department of Animal Sciences, Stellenbosch University, Matieland, 7602, South Africa. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108437. Date of Electronic Publication: 2021 Jan 10.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design.
Autorzy :
Santos JMD; Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.
Ignácio EO; Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.
Bis-Souza CV; Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil.
Silva-Barretto ACD; Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000, São José do Rio Preto, SP, Brazil. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108433. Date of Electronic Publication: 2021 Jan 06.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins.
Autorzy :
Cáceres-Nevado JM; Faculty of Agricultural and Forestry Engineering, University of Córdoba, Campus Rabanales, N-IV, km 396, Córdoba 14014, Spain. Electronic address: .
Garrido-Varo A; Faculty of Agricultural and Forestry Engineering, University of Córdoba, Campus Rabanales, N-IV, km 396, Córdoba 14014, Spain.
De Pedro-Sanz E; Faculty of Agricultural and Forestry Engineering, University of Córdoba, Campus Rabanales, N-IV, km 396, Córdoba 14014, Spain.
Tejerina-Barrado D; Meat Quality Area, Centro de Investigaciones Científicas y Tecnológicas of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Guadajira, Badajoz, Spain.
Pérez-Marín DC; Faculty of Agricultural and Forestry Engineering, University of Córdoba, Campus Rabanales, N-IV, km 396, Córdoba 14014, Spain.
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108440. Date of Electronic Publication: 2021 Jan 18.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles.
Autorzy :
Pan N; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Hu Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Li Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Ren Y; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Xia X; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108420. Date of Electronic Publication: 2020 Dec 31.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Structural changes in local Thai beef during sous-vide cooking.
Autorzy :
Supaphon P; Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, 1 Chalongkrung Rd., Ladkrabang, Bangkok 10520, Thailand; Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Suranarai Road, Muang, Nakhon Ratchasima 30000, Thailand.
Kerdpiboon S; Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, 1 Chalongkrung Rd., Ladkrabang, Bangkok 10520, Thailand.
Vénien A; INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
Loison O; INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
Sicard J; INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
Rouel J; INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
Astruc T; INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108442. Date of Electronic Publication: 2021 Jan 21.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork.
Autorzy :
Dominguez-Hernandez E; Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.
Ertbjerg P; Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108454. Date of Electronic Publication: 2021 Jan 29.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles.
Autorzy :
Zhou K; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
Zhang J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Xie Y; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Wang Z; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
Wu X; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China.
Li C; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Wang W; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Zhou H; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
Xu B; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 May; Vol. 175, pp. 108432. Date of Electronic Publication: 2021 Jan 06.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution.
Autorzy :
Bao P; Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Chen L; Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Wang Y; Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Hu Y; Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Wang Y; Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Fang H; Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Yang H; Anhui Runbao Food Co., Ltd, Mengcheng 233500, Anhui, PR China.
Zhang B; Anhui Runbao Food Co., Ltd, Mengcheng 233500, Anhui, PR China.
He B; Anhui Runbao Food Co., Ltd, Mengcheng 233500, Anhui, PR China.
Zhou C; Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: .
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Źródło :
Meat science [Meat Sci] 2021 Apr 28; Vol. 179, pp. 108530. Date of Electronic Publication: 2021 Apr 28.
Typ publikacji :
Journal Article
Czasopismo naukowe
Tytuł :
Pemmican, an endurance food: Past and present.
Autorzy :
Ngapo TM; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada. Electronic address: .
Champagne C; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada.
Chilian C; Department of Engineering Physics, Polytechnique Montreal, 2900 boulevard Édouard-Montpetit, University of Montréal Campus, 2500 chemin de Polytechnique Montréal, Québec H3T 1J4, Canada.
Dugan MER; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, Alberta T4L 1W1, Canada.
Gariépy S; Quebec Research and Development Centre, 2560 Hochelaga Boulevard, Québec City G1V 2J3, Quebec, Canada.
Vahmani P; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, Alberta T4L 1W1, Canada.
Bilodeau P; Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, Quebec J1M 0C8, Canada.
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Źródło :
Meat science [Meat Sci] 2021 Apr 24; Vol. 178, pp. 108526. Date of Electronic Publication: 2021 Apr 24.
Typ publikacji :
Journal Article; Review
Czasopismo naukowe

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