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...

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

Meat science, 2015-02, Vol.100, p.24-31

2015

Volltextzugriff (PDF)

Zinc Methionine Supplementation Impacts Gene and Protein Expression in Calf-Fed Holstein Steers with Minimal Impact on Feedlot Performance

Biological trace element research, 2016-06, Vol.171 (2), p.315-327

2016

Volltextzugriff (PDF)

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Meat science, 2015-02, Vol.100, p.291-300

2015

Volltextzugriff (PDF)

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

Meat science, 2018-12, Vol.146, p.122-130

2018

Volltextzugriff (PDF)

Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

Meat science, 2016-02, Vol.112, p.77-85

2016

Volltextzugriff (PDF)

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

Meat science, 2016-02, Vol.112, p.90-102

2016

Volltextzugriff (PDF)

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

Meat science, 2014-09, Vol.98 (1), p.1-8

2014

Volltextzugriff (PDF)

Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content

Meat science, 2016-06, Vol.116, p.91-101

2016

Volltextzugriff (PDF)

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Meat science, 2016-12, Vol.122, p.145-154

2016

Volltextzugriff (PDF)

Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions

Meat science, 2015-02, Vol.100, p.246-255

2015

Volltextzugriff (PDF)

Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny

Meat science, 2019-06, Vol.152, p.31-37

2019

Volltextzugriff (PDF)

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings

Journal of animal science, 2017-06, Vol.95 (6), p.2421-2437

2017

Volltextzugriff (PDF)

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef

Journal of animal science, 2016-05, Vol.94 (5), p.2184

2016

Volltextzugriff (PDF)

Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets

Journal of animal science, 2017-04, Vol.95 (4), p.1553-1564

2017

Volltextzugriff (PDF)

Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets

Journal of animal science, 2017-04, Vol.95 (4), p.1553

2017

Volltextzugriff (PDF)

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings

Journal of animal science, 2017, Vol.95 (6), p.2421

2017

Volltextzugriff (PDF)

Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef

Meat science, 2013-11, Vol.95 (3), p.495-502

2013

Volltextzugriff (PDF)

Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

Meat science, 2013-11, Vol.95 (3), p.486-494

2013

Volltextzugriff (PDF)

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

Translational animal science, 2018-01, Vol.2 (1), p.26-36

2018

Volltextzugriff (PDF)

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience

Translational animal science, 2018-02, Vol.2 (1), p.26-36

2018

Volltextzugriff (PDF)

Zilpaterol Hydrochloride affects Cellular Muscle Metabolism and Lipid Components of 10 Different Muscles in Feedlot Heifers

Meat and muscle biology, 2017-09, Vol.1 (1), p.192-206

2017

Volltextzugriff (PDF)

54 Beef Muscle and Packaging Type Influence Descriptive Sensory Attributes

Journal of animal science, 2018-03, Vol.96 (suppl_1), p.29-29

2018

Volltextzugriff (PDF)

Beef Muscle and Packaging Type Influence Descriptive Sensory Attributes

Journal of animal science, 2018-03, Vol.96, p.29-29

2018

Volltextzugriff (PDF)

Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation

Meat and muscle biology, 2021-12, Vol.5 (1)

2021

Volltextzugriff (PDF)

53 Impact of Packaging Types on Cooked Beef Volatile Flavor Compounds

Journal of animal science, 2018-03, Vol.96 (suppl_1), p.28-29

2018

Volltextzugriff (PDF)

1 – 25 von 163

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(159)
Mit Volltextzugriff
(153)

Publikationsform

Artikel
(161)
magazinearticle
(2)

Sprache

Englisch
(163)
Japanisch
(3)

Erscheinungsjahr

n.n

Thema

Beef
(55)
Life Sciences & Biomedicine
(41)
Science & Technology
(41)
Flavor
(28)
Animals
(25)
Cattle
(25)
Volatile Compounds
(23)
Food Science & Technology
(22)
Taste
(16)
Humans
(15)
Muscles
(15)
Meat Quality
(14)
Cooking
(13)
Fatty Acids
(13)
Palatability
(13)
Sensory Evaluation
(13)
Aging
(12)
Consumer Behavior
(12)
United States
(12)
United States Department Of Agriculture
(12)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)
... seit 90 Tagen
(3)

Menü

Weitere Dienste

Einstellungen

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

Zinc Methionine Supplementation Impacts Gene and Protein Expression in Calf-Fed Holstein Steers with Minimal Impact on Feedlot Performance

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Effects of USDA beef quality grade and cooking on fatty acid composition of neutral and polar lipid fractions

Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef

Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets

Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings

Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef

Nutrient database improvement project: The influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience

Zilpaterol Hydrochloride affects Cellular Muscle Metabolism and Lipid Components of 10 Different Muscles in Feedlot Heifers

54 Beef Muscle and Packaging Type Influence Descriptive Sensory Attributes

Beef Muscle and Packaging Type Influence Descriptive Sensory Attributes

Effects of dry heat cookery method on beef strip loin steaks of two quality grades following sous vide preparation

53 Impact of Packaging Types on Cooked Beef Volatile Flavor Compounds

Suchergebnisse filtern