Identification of the species of origin of raw and cooked meat products using oligonucleotide probes

By Hunt D.J.   Parkes H.C.   Lumley I.D.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 437-442

Elsevier

Access to resources Recommend Favorite

Plasmalogens in pork: aldehyde composition and changes in aldehyde profile during refrigerated storage of raw and cooked meat

By Estevez Garcia M.   Cava R.  

Food Chemistry, Vol. 85, Iss. 1, 2004-03 ,pp. : 1-6

Elsevier

Access to resources Recommend Favorite

The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

By Botsoglou N. A.   Govaris A.   Giannenas I.   Botsoglou E.   Papageorgiou G.  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 4, 2007-06 ,pp. : 312-320

Informa Healthcare

Access to resources Recommend Favorite

Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

By Tang S.   Kerry J.P.   Sheehan D.   Buckley D.J.   Morrissey P.A.  

Food Research International, Vol. 34, Iss. 8, 2001-01 ,pp. : 651-657

Elsevier

Access to resources Recommend Favorite

Implications of low red meat consumption for iron status of young people in Britain

By Gibson Sigrid   Ashwell Margaret  

Nutrition & Food Science, Vol. 34, Iss. 6, 2004-06 ,pp. : 253-259

Emerald Group Publishing Ltd

Access to resources Recommend Favorite