Le informazioni sugli articoli di fonte ISI sono coperte da copyright

Per ulteriori informazioni selezionare i riferimenti di interesse.

1. Zade, NN; Mandokhot, UV; Goel, MC; Saxena, AK
   Species identification of meat by monoclonal antibody indirect enzyme linked immunosorbent assay
   INDIAN JOURNAL OF ANIMAL SCIENCES
   
   N.N. Zade et al., "Species identification of meat by monoclonal antibody indirect enzyme linked immunosorbent assay", I J ANIM SC, 71(1), 2001, pp. 38-39
2. Al-Bachir, M; Mehio, A
   Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage
   FOOD CHEMISTRY
   
   M. Al-Bachir e A. Mehio, "Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage", FOOD CHEM, 75(2), 2001, pp. 169-175
3. Verma, SP; Sahoo, J
   Synergistic effect of L-ascorbic acid and alpha-tocopherol acetate on the quality of ground chevon during refrigerated storage
   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
   
   S.P. Verma e J. Sahoo, "Synergistic effect of L-ascorbic acid and alpha-tocopherol acetate on the quality of ground chevon during refrigerated storage", J FD SCI M, 38(3), 2001, pp. 220-226
4. Pawar, DD; Malik, SVS; Bhilegaonkar, KN; Barbuddhe, SB
   Survivability of pathogenic Listeria monocytogenes against nisin and its combination with sodium chloride in raw buffalo meat mince
   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
   
   D.D. Pawar et al., "Survivability of pathogenic Listeria monocytogenes against nisin and its combination with sodium chloride in raw buffalo meat mince", J FD SCI M, 38(2), 2001, pp. 138-141
5. Ibrahim, HMA
   Acceleration of curing period of pastrami manufactured from buffalo meat: II - Fatty acids, amino acids, nutritional value and sensory evaluation
   GRASAS Y ACEITES
   
   H.M.A. Ibrahim, "Acceleration of curing period of pastrami manufactured from buffalo meat: II - Fatty acids, amino acids, nutritional value and sensory evaluation", GRASAS ACEI, 52(2), 2001, pp. 115-122
6. Verma, SP; Sahoo, J
   Improvement in the quality of ground chevon during refrigerated storage bytocopherol acetate preblending
   MEAT SCIENCE
   
   S.P. Verma e J. Sahoo, "Improvement in the quality of ground chevon during refrigerated storage bytocopherol acetate preblending", MEAT SCI, 56(4), 2000, pp. 403-413
7. Mandal, PK; Rao, VK; Kowale, BN; Pal, UK
   Utilization of serum protein isolate from buffalo blood in buffalo meat sausages
   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
   
   P.K. Mandal et al., "Utilization of serum protein isolate from buffalo blood in buffalo meat sausages", J FD SCI M, 37(5), 2000, pp. 484-487
8. Verma, SP; Sahoo, J
   Effect of antioxidant vitamins on the quality of chevon sausage during refrigerated storage
   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
   
   S.P. Verma e J. Sahoo, "Effect of antioxidant vitamins on the quality of chevon sausage during refrigerated storage", J FD SCI M, 37(5), 2000, pp. 493-499
9. Sahoo, J; Anjaneyulu, ASR
   Effect of sodium ascorbate, alpha-tocopherol acetate and sodium tripolyphosphate on the quality of pre-blended ground buffalo meat
   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
   
   J. Sahoo e A.S.R. Anjaneyulu, "Effect of sodium ascorbate, alpha-tocopherol acetate and sodium tripolyphosphate on the quality of pre-blended ground buffalo meat", J FD SCI M, 37(4), 2000, pp. 388-393
10. Hernandez, P; Navarro, J; Toldra, F
    Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    
    P. Hernandez et al., "Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig", Z LEBENSM U, 208(2), 1999, pp. 110-115
11. Sahoo, J; Verma, SP
    Oxidative problems in meat and meat products and use of antioxidant vitamins
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    
    J. Sahoo e S.P. Verma, "Oxidative problems in meat and meat products and use of antioxidant vitamins", J FD SCI M, 36(6), 1999, pp. 487-499
12. Barbuddhe, SB; Malik, SVS; Bhilegaonkar, KN
    Growth inhibition of Listeria monocytogenes by commercial nisin and lacticacid in raw buffalo meat mince
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    
    S.B. Barbuddhe et al., "Growth inhibition of Listeria monocytogenes by commercial nisin and lacticacid in raw buffalo meat mince", J FD SCI M, 36(4), 1999, pp. 320-324
13. SHERIKAR AT; TARWATE BG
    PROCESSING OF ANIMAL PRODUCTS
    Indian Journal of Animal Sciences
    
    A.T. Sherikar e B.G. Tarwate, "PROCESSING OF ANIMAL PRODUCTS", Indian Journal of Animal Sciences, 68(8), 1998, pp. 853-859
14. SAHOO J; ANJANEYULU ASR; SRIVASTAVA AK
    IMPROVEMENT IN THE QUALITY OF FROZEN GROUND BUFFALO MEAT BY PRE-BLENDING WITH NATURAL ANTIOXIDANTS AND VACUUM PACKAGING
    Journal of Food Science and Technology
    
    J. Sahoo et al., "IMPROVEMENT IN THE QUALITY OF FROZEN GROUND BUFFALO MEAT BY PRE-BLENDING WITH NATURAL ANTIOXIDANTS AND VACUUM PACKAGING", Journal of Food Science and Technology, 35(3), 1998, pp. 209-215
15. SHEHATA H
    PRODUCTION OF BUFFALO SALAMI - EFFECTS OF BACTERIAL STARTER CULTURES,GELATIN COAT WITH PASTERMA SPICES AND MOLD COAT ON PRODUCT QUALITY
    Die Fleischwirtschaft
    
    H. Shehata, "PRODUCTION OF BUFFALO SALAMI - EFFECTS OF BACTERIAL STARTER CULTURES,GELATIN COAT WITH PASTERMA SPICES AND MOLD COAT ON PRODUCT QUALITY", Die Fleischwirtschaft, 78(5), 1998, pp. 499-501
16. MENDIRATTA SK; RAO VK; LAKSHMANAN V
    EFFECT OF CALCIUM-CHLORIDE INJECTION MARINATION ON TENDERIZATION OF BUFFALO MEAT/
    Indian Journal of Animal Sciences
    
    S.K. Mendiratta et al., "EFFECT OF CALCIUM-CHLORIDE INJECTION MARINATION ON TENDERIZATION OF BUFFALO MEAT/", Indian Journal of Animal Sciences, 67(2), 1997, pp. 172-174
17. PAUL P; CHAWLA SP; THOMAS P; KESAVAN PC; FOTEDAR R; ARYA RN
    EFFECT OF HIGH HYDROSTATIC-PRESSURE, GAMMA-IRRADIATION AND COMBINATION TREATMENTS ON THE MICROBIOLOGICAL QUALITY OF LAMB MEAT DURING CHILLED STORAGE
    Journal of food safety
    
    P. Paul et al., "EFFECT OF HIGH HYDROSTATIC-PRESSURE, GAMMA-IRRADIATION AND COMBINATION TREATMENTS ON THE MICROBIOLOGICAL QUALITY OF LAMB MEAT DURING CHILLED STORAGE", Journal of food safety, 16(4), 1997, pp. 263-271
18. SHEHATA H
    PRODUCTION OF BUFFALO SALAMI - EFFECTS OF BACTERIAL STARTER CULTURES,GELATIN COAT WITH PASTRAMI SPICES AND MOLD COAT ON PRODUCT QUALITY
    Die Fleischwirtschaft
    
    H. Shehata, "PRODUCTION OF BUFFALO SALAMI - EFFECTS OF BACTERIAL STARTER CULTURES,GELATIN COAT WITH PASTRAMI SPICES AND MOLD COAT ON PRODUCT QUALITY", Die Fleischwirtschaft, 77(12), 1997, pp. 1116-1118
19. KOWALE BN; RAO VK; BABU NP; SHARMA N; BISHT GS
    LIPID OXIDATION AND CHOLESTEROL OXIDATION IN MUTTON DURING COOKING AND STORAGE
    Meat science
    
    B.N. Kowale et al., "LIPID OXIDATION AND CHOLESTEROL OXIDATION IN MUTTON DURING COOKING AND STORAGE", Meat science, 43(2), 1996, pp. 195-202
20. KULKARNI VV; KOWALE BN; RAO VK
    COMPOSITION AND FUNCTIONAL-PROPERTIES OF WASHED GROUND BUFFALO MEAT DURING REFRIGERATED STORAGE
    Journal of Food Science and Technology
    
    V.V. Kulkarni et al., "COMPOSITION AND FUNCTIONAL-PROPERTIES OF WASHED GROUND BUFFALO MEAT DURING REFRIGERATED STORAGE", Journal of Food Science and Technology, 32(3), 1995, pp. 246-248
21. ZIAUDDIN KS; RAO DN; AMLA BL
    EFFECT OF LACTIC-ACID, GINGER EXTRACT AND SODIUM-CHLORIDE ON QUALITY ACID SHELF-LIFE OF REFRIGERATED BUFFALO MEAT
    Journal of Food Science and Technology
    
    K.S. Ziauddin et al., "EFFECT OF LACTIC-ACID, GINGER EXTRACT AND SODIUM-CHLORIDE ON QUALITY ACID SHELF-LIFE OF REFRIGERATED BUFFALO MEAT", Journal of Food Science and Technology, 32(2), 1995, pp. 126-128
22. ANJANEYULU ASR; KONDAIAH N; MURTHY TRK
    QUALITY OF BUFFALO MEAT NUGGETS AND ROLLS - THE EFFECT OF PARTICLE-SIZE, EGG LIQUID AND SMOKING
    Die Fleischwirtschaft
    
    A.S.R. Anjaneyulu et al., "QUALITY OF BUFFALO MEAT NUGGETS AND ROLLS - THE EFFECT OF PARTICLE-SIZE, EGG LIQUID AND SMOKING", Die Fleischwirtschaft, 75(7), 1995, pp. 893-895
23. ANJANEYULU ASN; SHARMA N; KONDAIAH N
    EFFECT OF SALT AND ITS BLEND WITH POLYPHOSPHATES ON THE QUALITY OF BUFFALO MEAT AND PATTIES UNDER HOT, CHILLED AND FROZEN CONDITIONS
    Journal of Food Science and Technology
    
    A.S.N. Anjaneyulu et al., "EFFECT OF SALT AND ITS BLEND WITH POLYPHOSPHATES ON THE QUALITY OF BUFFALO MEAT AND PATTIES UNDER HOT, CHILLED AND FROZEN CONDITIONS", Journal of Food Science and Technology, 31(5), 1994, pp. 404-408
24. ZIAUDDIN KS; RAO DN; RAMESH BS; AMLA BL
    EFFECT OF FREEZING, THAWING AND FROZEN STORAGE ON MICROBIAL PROFILES OF BUFFALO MEAT
    Journal of Food Science and Technology
    
    K.S. Ziauddin et al., "EFFECT OF FREEZING, THAWING AND FROZEN STORAGE ON MICROBIAL PROFILES OF BUFFALO MEAT", Journal of Food Science and Technology, 30(6), 1993, pp. 465-467
25. KULKARNI VV; KOWALE BN; RAO VK; MURTHY TRK
    STORAGE STABILITY AND SENSORY QUALITY OF WASHED GROUND BUFFALO MEAT AND MEAT PATTIES DURING REFRIGERATED STORAGE
    Journal of Food Science and Technology
    
    V.V. Kulkarni et al., "STORAGE STABILITY AND SENSORY QUALITY OF WASHED GROUND BUFFALO MEAT AND MEAT PATTIES DURING REFRIGERATED STORAGE", Journal of Food Science and Technology, 30(3), 1993, pp. 169-171
26. RAO VK; KOWALE BN
    FATTY-ACID COMPOSITION OF ADULT BUFFALO MEAT DURING PROCESSING AND STORAGE
    Journal of Food Science and Technology
    
    V.K. Rao e B.N. Kowale, "FATTY-ACID COMPOSITION OF ADULT BUFFALO MEAT DURING PROCESSING AND STORAGE", Journal of Food Science and Technology, 30(3), 1993, pp. 216-218