UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins

Meat science, 2014-08, Vol.97 (4), p.548-557

2014

Volltextzugriff (PDF)

Ultimate pH and ageing of meat affect the phase behaviour of mixtures of its proteins and iota carrageenan

Food hydrocolloids, 2013-08, Vol.32 (2), p.358-364

2013

Volltextzugriff (PDF)

Functional stability of frozen normal and high pH beef

Meat science, 2005-04, Vol.69 (4), p.765-772

2005

Volltextzugriff (PDF)

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

Meat science, 2014-12, Vol.98 (4), p.637-645

2014

Volltextzugriff (PDF)

The development of meat tenderness is likely to be compartmentalised by ultimate pH

Meat science, 2014-01, Vol.96 (1), p.646-651

2014

Volltextzugriff (PDF)

Small heat shock proteins and their role in meat tenderness: A review

Meat science, 2014-01, Vol.96 (1), p.26-40

2014

Volltextzugriff (PDF)

Industrial halal meat production and animal welfare: A review

Meat science, 2016-10, Vol.120, p.60-70

2016

Volltextzugriff (PDF)

Halal and kosher slaughter methods and meat quality: A review

Meat science, 2014-11, Vol.98 (3), p.505-519

2014

Volltextzugriff (PDF)

Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant

Meat science, 2021-11, Vol.181, p.108410-108410, Article 108410

2021

Volltextzugriff (PDF)

Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives

Meat science, 2023-09, Vol.203, p.109232-109232, Article 109232

2023

Volltextzugriff (PDF)

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Meat science, 2012-03, Vol.90 (3), p.670-677

2012

Volltextzugriff (PDF)

Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America

Meat science, 2024-07, Vol.213, p.109495-109495, Article 109495

2024

Volltextzugriff (PDF)

The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

Meat science, 2016-03, Vol.113, p.65-72

2016

Volltextzugriff (PDF)

Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef

Meat science, 1998-06, Vol.49 (2), p.233-247

1998

Volltextzugriff (PDF)

Effect of aging prior to freezing on functional and oxidative properties of coarse ground lamb sausage in model systems

Meat science, 2015-03, Vol.101, p.113-113

2015

Volltextzugriff (PDF)

Small heat shock proteins and toughness in intermediate pHu beef

Meat science, 2013-11, Vol.95 (3), p.472-479

2013

Volltextzugriff (PDF)

High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review

Livestock science, 2017-08, Vol.202, p.124-134

2017

Volltextzugriff (PDF)

Spiritual aspects of meat and nutritional security: Perspectives and responsibilities of the Abrahamic faiths

Food research international, 2015-10, Vol.76, p.882-895

2015

Volltextzugriff (PDF)

The initial freezing point temperature of beef rises with the rise in pH: A short communication

Meat science, 2013-05, Vol.94 (1), p.121-124

2013

Volltextzugriff (PDF)

Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef

Meat science, 2004, Vol.66 (1), p.171-179

2004

Volltextzugriff (PDF)

Meat spaghetti tensile strength and extensibility as indicators of the manufacturing quality of thawed beef

Journal of food quality, 2005-10, Vol.28 (5-6), p.452-466

2005

Volltextzugriff (PDF)

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

Journal of food quality, 2019, Vol.2019 (2019), p.1-11

2019

Volltextzugriff (PDF)

Effect of pH at time of salting on the functional properties of pre-rigor beef

Meat science, 1997-04, Vol.45 (4), p.463-472

1997

Volltextzugriff (PDF)

Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans

Food hydrocolloids, 2011-08, Vol.25 (6), p.1627-1636

2011

Volltextzugriff (PDF)

The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb

Meat science, 1994, Vol.38 (3), p.477-496

1994

Volltextzugriff (PDF)

1 – 25 von 95

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(88)
Mit Volltextzugriff
(83)

Publikationsform

Sprache

Englisch
(94)
Spanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(72)
Life Sciences & Biomedicine
(56)
Food Science & Technology
(41)
Biological And Medical Sciences
(25)
Food Industries
(22)
Fundamental And Applied Biological Sciences. Psychology
(22)
Meat And Meat Product Industries
(22)
Beef
(17)
Animals
(15)
Physical Sciences
(13)
Chemistry
(10)
Male
(9)
Technology
(9)
Agriculture
(8)
Cattle
(8)
Color
(8)
Meat - Analysis
(8)
Tenderness
(8)
Female
(7)
Food Quality
(7)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins

Ultimate pH and ageing of meat affect the phase behaviour of mixtures of its proteins and iota carrageenan

Functional stability of frozen normal and high pH beef

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

The development of meat tenderness is likely to be compartmentalised by ultimate pH

Small heat shock proteins and their role in meat tenderness: A review

Industrial halal meat production and animal welfare: A review

Halal and kosher slaughter methods and meat quality: A review

Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant

Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America

The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef

Effect of aging prior to freezing on functional and oxidative properties of coarse ground lamb sausage in model systems

Small heat shock proteins and toughness in intermediate pHu beef

High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review

Spiritual aspects of meat and nutritional security: Perspectives and responsibilities of the Abrahamic faiths

The initial freezing point temperature of beef rises with the rise in pH: A short communication

Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef

Meat spaghetti tensile strength and extensibility as indicators of the manufacturing quality of thawed beef

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

Effect of pH at time of salting on the functional properties of pre-rigor beef

Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans

The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb

Suchergebnisse filtern