Flavour formation in meat and meat products: a review

By Mottram D.S.  

Food Chemistry, Vol. 62, Iss. 4, 1998-08 ,pp. : 415-424

Elsevier

Access to resources Recommend Favorite

Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage

By Al-Bachir M.   Mehio A.  

Food Chemistry, Vol. 75, Iss. 2, 2001-11 ,pp. : 169-175

Elsevier

Access to resources Recommend Favorite

Buffalo Nutrition and Meat Quality: A Review

By Grossi M.   Addi L.   Borriello R.   Musco N.  

Journal of Nutritional Ecology and Food Research, Vol. 1, Iss. 2, 2013-06 ,pp. : 79-90

American Scientific Publishers

Access to resources Recommend Favorite

Impact of Frequency of Multi-Vitamin/Multi-Mineral Supplement Intake on Nutritional Adequacy and Nutrient Deficiencies in U.S. Adults

By Blumberg Jeffrey B.   Frei Balz B.   Fulgoni Victor L.   Weaver Connie M.   Zeisel Steven H.  

Nutrients, Vol. 9, Iss. 8, 2017-08 ,pp. : 849-849

MDPI

Access to resources Recommend Favorite

Identification of irradiated foodstuffs: a review of the recent literature

By Haire D.L.   Chen G.   Janzen E.G.   Fraser L.   Lynch J.A.  

Food Research International, Vol. 30, Iss. 3, 1997-04 ,pp. : 249-264

Elsevier

Access to resources Recommend Favorite