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...

Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking

Journal of food protection, 2023-01, Vol.86 (1), p.100010-100010, Article 100010

2023

Volltextzugriff (PDF)

An autosomal recessive variant in PYGM causes myophosphorylase deficiency in Red Angus composite cattle

BMC genomics, 2024-04, Vol.25 (1), p.417-417, Article 417

2024

Volltextzugriff (PDF)

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Food chemistry, 2011-12, Vol.129 (3), p.1072-1079

2011

Volltextzugriff (PDF)

Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

Meat science, 2017-11, Vol.133, p.36-42

2017

Volltextzugriff (PDF)

Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

Food science & technology, 2018-09, Vol.95, p.47-50

2018

Volltextzugriff (PDF)

Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers

Journal of food science, 2024-05, Vol.89 (5), p.2933-2942

2024

Volltextzugriff (PDF)

Environmental Monitoring of Nebraska Ready-to-eat Meat Processing Establishments Resulted in the Isolation of Listeria Alongside Pseudomonas Highly Resistant to Quaternary Ammonia Sanitizer

Journal of food protection, 2024-12, Vol.87 (12), p.100391, Article 100391

2024

Volltextzugriff (PDF)

Ultimate pH effects on dry-aged beef quality

Meat science, 2021-02, Vol.172, p.108365-108365, Article 108365

2021

Volltextzugriff (PDF)

Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage

Journal of food science, 2023-05, Vol.88 (5), p.2162-2167

2023

Volltextzugriff (PDF)

Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef

Food science & technology, 2018-07, Vol.93, p.32-35

2018

Volltextzugriff (PDF)

Effects of relative humidity on dry-aged beef quality

Meat science, 2024-07, Vol.213, p.109498-109498, Article 109498

2024

Volltextzugriff (PDF)

The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast

Food science & technology, 2018-04, Vol.90, p.583-591

2018

Volltextzugriff (PDF)

Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers

Journal of food safety, 2023-08, Vol.43 (4), p.n/a

2023

Volltextzugriff (PDF)

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Journal of agricultural and food chemistry, 2012-02, Vol.60 (7), p.1748-1754

2012

Volltextzugriff (PDF)

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Meat science, 2012-12, Vol.92 (4), p.808-815

2012

Volltextzugriff (PDF)

Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon

Journal of food protection, 2011-03, Vol.74 (3), p.410-416

2011

Volltextzugriff (PDF)

Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

Journal of food protection, 2012-06, Vol.75 (6), p.1071-1076

2012

Volltextzugriff (PDF)

Use of Natural Ingredients To Control Growth of Clostridium perfringens in Naturally Cured Frankfurters and Hams

Journal of food protection, 2011-03, Vol.74 (3), p.417-424

2011

Volltextzugriff (PDF)

Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control

Food science & technology, 2019-04, Vol.103, p.169-177

2019

Volltextzugriff (PDF)

Longitudinal effects of sodium chloride and ingoing nitrite concentration and source on the quality characteristics and microbial communities of deli-style ham

Food science & technology, 2022-06, Vol.162, p.113391, Article 113391

2022

Volltextzugriff (PDF)

Implementation of a Group Quiz Format in an Introductory Meat Science Course

NACTA journal, 2024-02, Vol.67 (1)

2024

Volltextzugriff (PDF)

205 An autosomal recessive mutation in PYGM causes myophosphorylase deficiency in composite cattle

Journal of animal science, 2024-09, Vol.102 (Supplement_3), p.39-40

2024

Volltextzugriff (PDF)

A Survey of the Microbial Communities of Commercial Presliced, Packaged Deli-Style Ham Throughout Storage

Meat and muscle biology, 2022-11, Vol.6 (1)

2022

Volltextzugriff (PDF)

Fate of Escherichia coli in Nonintact Beef Steaks during Sous-Vide Cooking at Different Holding Time and Temperature Combinations

Food protection trends, 2021-11, Vol.41 (6), p.569-573

2021

Volltextzugriff (PDF)

Overview of the High Efficiency Video Coding (HEVC) Standard

IEEE transactions on circuits and systems for video technology, 2012-12, Vol.22 (12), p.1649-1668

2012

Volltextzugriff (PDF)

1 – 25 von 1.191

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(975)
Mit Volltextzugriff
(936)

Publikationsform

5 weitere anzeigen...

Weniger anzeigen...

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(688)
Life Sciences & Biomedicine
(586)
Humans
(439)
Male
(232)
Female
(230)
Biological And Medical Sciences
(197)
Adult
(168)
Medical Sciences
(156)
Animals
(136)
Middle Aged
(136)
Aged
(89)
Adolescent
(83)
Technology
(67)
Child
(63)
Pharmacology & Pharmacy
(55)
Infectious Diseases
(54)
Mice
(53)
Microbiology
(53)
Neurosciences & Neurology
(53)
Fundamental And Applied Biological Sciences. Psychology
(52)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(5)
... seit 90 Tagen
(15)

Menü

Weitere Dienste

Einstellungen

Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking

An autosomal recessive variant in PYGM causes myophosphorylase deficiency in Red Angus composite cattle

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers

Environmental Monitoring of Nebraska Ready-to-eat Meat Processing Establishments Resulted in the Isolation of Listeria Alongside Pseudomonas Highly Resistant to Quaternary Ammonia Sanitizer

Ultimate pH effects on dry-aged beef quality

Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage

Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef

Effects of relative humidity on dry-aged beef quality

The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast

Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon

Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

Use of Natural Ingredients To Control Growth of Clostridium perfringens in Naturally Cured Frankfurters and Hams

Texture, color and sensory evaluation of sous-vide cooked beef steaks processed using high pressure processing as method of microbial control

Longitudinal effects of sodium chloride and ingoing nitrite concentration and source on the quality characteristics and microbial communities of deli-style ham

Implementation of a Group Quiz Format in an Introductory Meat Science Course

205 An autosomal recessive mutation in PYGM causes myophosphorylase deficiency in composite cattle

A Survey of the Microbial Communities of Commercial Presliced, Packaged Deli-Style Ham Throughout Storage

Fate of Escherichia coli in Nonintact Beef Steaks during Sous-Vide Cooking at Different Holding Time and Temperature Combinations

Overview of the High Efficiency Video Coding (HEVC) Standard

Suchergebnisse filtern