Catalogo Articoli (Spogli Riviste)

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La ricerca find articoli where soggetti phrase all words 'TURKEY MEAT' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 54 riferimenti
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    1. Beli, E; Telo, A; Duraku, E
      Salmonella serotypes isolated from turkey meat in Albania

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    2. Olivo, R; Soares, AL; Ida, EI; Shimokomaki, M
      Dietary vitamin E inhibits poultry PSE and improves meat functional properties

      JOURNAL OF FOOD BIOCHEMISTRY
    3. Tankson, JD; Vizzier-Thaxton, Y; Thaxton, JP; May, JD; Cameron, JA
      Stress and nutritional quality of broilers

      POULTRY SCIENCE
    4. Middleton, TF; Ferket, PR; Boyd, LC
      The effect of ethoxyquin on the quality of ground poultry mortality carcasses preserved by lactic acid fermentation and phosphoric acid stabilization

      POULTRY SCIENCE
    5. Petracci, M; Fletcher, DL; Northcutt, JK
      The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens

      POULTRY SCIENCE
    6. Sandercock, DA; Hunter, RR; Nute, GR; Mitchell, MA; Hocking, PM
      Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: Implications for meat quality

      POULTRY SCIENCE
    7. Swatland, HJ
      Optical properties of turkey pectoralis muscle affecting detection of connective tissue fluorescence

      CANADIAN JOURNAL OF ANIMAL SCIENCE
    8. Swatland, HJ; Uttaro, B; Mohr, J; Buddiger, N
      Relationships between electrical impedance and fluid losses from turkey breast meat

      ARCHIV FUR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING
    9. Verma, SP; Sahoo, J
      Improvement in the quality of ground chevon during refrigerated storage bytocopherol acetate preblending

      MEAT SCIENCE
    10. Ferreira, MMC; Morgano, MA; de Queiroz, SCD; Mantovani, DMB
      Relationships of the minerals and fatty acid contents in processed turkey meat products

      FOOD CHEMISTRY
    11. Saucier, L; Gendron, C; Gariepy, C
      Shelf life of ground poultry meat stored under modified atmosphere

      POULTRY SCIENCE
    12. Stangierski, J; Kijowski, J
      Optimization of conditions for myofibril preparation from mechanically recovered chicken meat

      NAHRUNG-FOOD
    13. Jo, C; Ahn, DU
      Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content

      JOURNAL OF FOOD SCIENCE
    14. Alasnier, C; Meynier, A; Viau, M; Gandemer, G
      Hydrolytic and oxidative changes in the lipids of chicken breast and thighmuscles during refrigerated storage

      JOURNAL OF FOOD SCIENCE
    15. Polidori, P; Marinucci, MT; Fantuz, F; Renieri, C; Polidori, F
      Pale, soft and exudative (PSE) meat in broiler chickens: characteristics and assessment methods

      INDUSTRIE ALIMENTARI
    16. Avens, JS; Morton, AS
      Virtual eradication of psychrophilic and mesophilic bacteria on turkey carcass tails by steam and boiling water immersion

      JOURNAL OF APPLIED POULTRY RESEARCH
    17. Manilla, HA; Husveth, F
      N-3 fatty acid enrichment and oxidative stability of broiler chicken - (A review)

      ACTA ALIMENTARIA
    18. Rathgeber, BM; Boles, JA; Shand, PJ
      Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat

      POULTRY SCIENCE
    19. Wheeler, BR; Mckee, SR; Matthews, NS; Miller, RK; Sams, AR
      A halothane test to detect turkeys prone to developing pale, soft, and exudative meat

      POULTRY SCIENCE
    20. Sams, AR; Dzuik, CS
      Meat quality and rigor mortis development in broiler chickens with gas-induced anoxia and postmortem electrical stimulation

      POULTRY SCIENCE
    21. Hunt, MC; Sorheim, O; Slinde, E
      Color and heat denaturation of myoglobin forms in ground beef

      JOURNAL OF FOOD SCIENCE
    22. Moiseev, IV; Cornforth, DP
      Treatments for prevention of persistent pinking in dark-cutting beef patties

      JOURNAL OF FOOD SCIENCE
    23. LYON CE; LYON BG; DICKENS JA
      EFFECTS OF CARCASS STIMULATION, DEBONING TIME, AND MARINATION ON COLOR AND TEXTURE OF BROILER BREAST MEAT

      Journal of applied poultry research
    24. BARBUT S
      ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY

      Journal of muscle foods
    25. AHN DU; SELL JL; JO C; CHEN X; WU C; LEE JI
      EFFECTS OF DIETARY VITAMIN-E SUPPLEMENTATION ON LIPID OXIDATION AND VOLATILES CONTENT OF IRRADIATED, COOKED TURKEY MEAT PATTIES WITH DIFFERENT PACKAGING

      Poultry science
    26. AHN DU; KIM SM
      PROOXIDANT EFFECTS OF FERROUS IRON, HEMOGLOBIN, AND FERRITIN IN OIL EMULSION AND COOKED-MEAT HOMOGENATES ARE DIFFERENT FROM THOSE IN RAW-MEAT HOMOGENATES

      Poultry science
    27. BOULIANNE M; KING AJ
      MEAT COLOR AND BIOCHEMICAL CHARACTERISTICS OF UNACCEPTABLE DARK-COLORED BROILER CHICKEN CARCASSES

      Journal of food science
    28. STECCHINI ML; DELTORRE M; SARAIS I; FUOCHI PG; TUBARO F; URSINI F
      CARNOSINE INCREASES IRRADIATION RESISTANCE OF AEROMONAS-HYDROPHILA INMINCED TURKEY MEAT

      Journal of food science
    29. KHALIL AH; MANSOUR EH
      CONTROL OF LIPID OXIDATION IN COOKED AND UNCOOKED REFRIGERATED CARP FILLETS BY ANTIOXIDANT AND PACKAGING COMBINATIONS

      Journal of agricultural and food chemistry
    30. SLOWINSKI M; STOLARSKI M
      ELECTRIC CONDUCTION AND PH AS CRITERION FOR PRELIMINARY EVALUATION OFTECHNOLOGICAL VALUE OF TURKEY MEAT

      Die Fleischwirtschaft
    31. HAHN G; BRANSCHEID W; DOBROWOLSKI A; DUNKEL R
      DETERMINATION OF CARCASS VALUE OF TURKEYS - METHODS AND APPLICABILITY

      Die Fleischwirtschaft
    32. BRANSCHEID W
      QUALITY ASSURANCE WITH TURKEY MEAT - CRIT ERIA AND TEST CONCEPTS FOR THE CMA SEAL OF TESTING

      Die Fleischwirtschaft
    33. WERLEIN HD; WATKINSON BM
      STANDARDIZED MEASURING OF TEXTURES - COMPRESSION FORCE AND SHEAR FORCE MEASUREMENTS OF COOKED PORK AND TURKEY MEAT

      Die Fleischwirtschaft
    34. NAM KT; LEE HA; MIN BS; KANG CW
      INFLUENCE OF DIETARY SUPPLEMENTATION WITH LINSEED AND VITAMIN-E ON FATTY-ACIDS, ALPHA-TOCOPHEROL AND LIPID-PEROXIDATION IN MUSCLES OF BROILER CHICKS

      Animal feed science and technology
    35. SHELDON BW; CURTIS PA; DAWSON PL; FERKET PR
      EFFECT OF DIETARY VITAMIN-E ON THE OXIDATIVE STABILITY, FLAVOR, COLOR, AND VOLATILE PROFILES OF REFRIGERATED AND FROZEN TURKEY BREAST MEAT

      Poultry science
    36. MCKEE SR; SAMS AR
      THE EFFECT OF SEASONAL HEAT-STRESS ON RIGOR DEVELOPMENT AND THE INCIDENCE OF PALE, EXUDATIVE TURKEY MEAT

      Poultry science
    37. AHN DU; SELL JL; JEFFERY M; JO C; CHEN X; WU C; LEE JI
      DIETARY VITAMIN-E AFFECTS LIPID OXIDATION AND TOTAL VOLATILES OF IRRADIATED RAW TURKEY MEAT

      Journal of food science
    38. PIETRZAK M; GREASER ML; SOSNICKI AA
      EFFECT OF RAPID RIGOR-MORTIS PROCESSES ON PROTEIN FUNCTIONALITY IN PECTORALIS MAJOR MUSCLE OF DOMESTIC TURKEYS

      Journal of animal science
    39. BARBUT S
      PROBLEM OF PALE SOFT EXUDATIVE MEAT IN BROILER-CHICKENS

      British Poultry Science
    40. AHN DU; LUTZ S; SIM JS
      EFFECTS OF DIETARY ALPHA-LINOLENIC ACID ON THE FATTY-ACID COMPOSITION, STORAGE STABILITY AND SENSORY CHARACTERISTICS OF PORK LOIN

      Meat science
    41. TOMICKI P; JACKMAN RL; STANLEY DW
      THERMAL-STABILITY OF METMYOGLOBIN IN A MODEL SYSTEM

      Lebensmittel-Wissenschaft + Technologie
    42. BERWAL JS; DHANDA JS; BERWAL RK
      STUDIES ON RICE AND TURKEY MEAT BLEND PAPADS

      Journal of Food Science and Technology
    43. LI SX; CHERIAN G; SIM JS
      CHOLESTEROL OXIDATION IN EGG-YOLK POWDER DURING STORAGE AND HEATING AS AFFECTED BY DIETARY OILS AND TOCOPHEROL

      Journal of food science
    44. DEWINNE A; DIRINCK P
      STUDIES ON VITAMIN-E AND MEAT QUALITY .2. EFFECT OF FEEDING HIGH VITAMIN-E LEVELS ON CHICKEN MEAT QUALITY

      Journal of agricultural and food chemistry
    45. BOULIANNE M; KING AJ
      BIOCHEMICAL AND COLOR CHARACTERISTICS OF SKINLESS BONELESS PALE CHICKEN BREAST

      Poultry science
    46. DAVIS CE; FRANKS DL
      EFFECT OF END-POINT TEMPERATURE AND STORAGE TIME ON COLOR AND DENATURATION OF MYOGLOBIN IN BROILER THIGH MEAT

      Poultry science
    47. AHN DU; WOLFE FH; SIM JS
      DIETARY ALPHA-LINOLENIC ACID AND MIXED TOCOPHEROLS, AND PACKAGING INFLUENCES ON LIPID STABILITY IN BROILER CHICKEN BREAST AND LEG MUSCLE

      Journal of food science
    48. SWATLAND HJ
      PREDICTION OF PHYSICAL-PROPERTIES OF TURKEY MEAT FROM ULTRAVIOLET FLUORESCENCE MEASURED THROUGH A HYPODERMIC NEEDLE

      Archiv fur Tierzucht
    49. MAGA JA
      PINK DISCOLORATION IN COOKED WHITE MEAT

      Food reviews international
    50. SANTE VS; LACOURT A
      THE EFFECT OF DIETARY ALPHA-TOCOPHEROL SUPPLEMENTATION AND ANTIOXIDANT SPRAYING ON COLOR STABILITY AND LIPID OXIDATION OF TURKEY MEAT

      Journal of the Science of Food and Agriculture
    51. CLAUS JR; SHAW DE; MARCY JA
      PINK COLOR DEVELOPMENT IN TURKEY MEAT AS AFFECTED BY NICOTINAMIDE, COOKING TEMPERATURE, CHILLING RATE, AND STORAGE TIME

      Journal of food science
    52. ANTANASSOVA V; WILKE T; BERTRAM J
      SALMONELLA ISOLATED IN POULTRY AND HOG SL AUGHTERING HOUSES - LABORATORY ASPECTS AND EPIDEMIOLOGIC USE

      Die Fleischwirtschaft
    53. BARBUT S
      COLOR MEASUREMENTS FOR EVALUATING THE PALE SOFT EXUDATIVE (PSE) OCCURRENCE IN TURKEY MEAT

      Food research international
    54. BARBUT S; MITTAL GS
      EFFECTS OF PH ON PHYSICAL-PROPERTIES OF WHITE AND DARK TURKEY MEAT

      Poultry science


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/05/20 alle ore 04:04:40