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在“SpringerLink电子期刊”中，命中：4,162条，耗时：小于0.01 秒

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1. Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat

作者： Rosy G. Cruz-Monterrosa ; Verónica Reséndiz-Cruz…

关键词：Meat safety ; Bruised meat ; Biogenic amines ; Meat pH ; Meat microbiology ; Animal welfare

刊名：Tropical Animal Health and Production

出版年：2017

2. Genetic correlation estimates between beef fatty acid profile with meat and carcass traits in Nellore cattle finished in feedlot

作者： Fabieli Loise Braga Feitosa ; Bianca Ferreira Olivieri…

关键词：Bos indicus ; Fat ; Meat tenderness ; Meat quality ; Human health ; Selection

刊名：Journal of Applied Genetics

出版年：2017

3. Normalised, human-centric discourses of meat and animals in climate change, sustainability and food security literature

作者： Paula Arcari

关键词：Meat production ; Non ; human animals ; Critical animal studies ; Discourse ; Language ; Emotion ; Ethics

刊名：Agriculture and Human Values

出版年：2017

4. Breed traceability of buffalo meat using microsatellite genotyping technique

作者： Bheemashankar H. Kannur ; Md. Nadeem Fairoze…

关键词：Traceability ; Buffalo meat ; Breed ; Microsatellite ; Buffalo

刊名：Journal of Food Science and Technology

出版年：2017

5. Fourier Transform Infrared and Raman Spectroscopy Studies of the Time-Dependent Changes in Chicken Meat as a Tool for Recording Spoilage Processes

作者： A. Zając ; L. Dymińska ; J. Lorenc ; J. Hanuza

关键词：Chicken ; Meat spoilage detection ; Fourier transform IR and Raman spectra

刊名：Food Analytical Methods

出版年：2017

6. Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry

作者： Josphat Njenga Gichure ; Catherine Nkirote Kunyanga ; Jasper K. Imungi

关键词：Deep ; fried ; Pre ; drying ; Chunk size ; Pastoral meats ; Quality sensory acceptability

刊名：Pastoralism

出版年：2017

7. Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

作者： Hesong Wang ; Xueqin Ni ; Lei Liu ; Dong Zeng ; Jing Lai…

关键词：Clostridium perfringens ; Lactobacillus johnsonii ; Growth performance ; Meat quality ; Lipid contents ; Fatty acid composition

刊名：Lipids in Health and Disease

出版年：2017

8. Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market

作者： Youssef A. Attia ; Mohammed A. Al-Harthi ; Mohamed A. Korish…

关键词：Atherogenic ; Fatty acids ; Hypercholesterolemia ; Thrombogenic ; Broiler meat

刊名：Lipids in Health and Disease

出版年：2017

9. Whole-genome association analysis of pork meat pH revealed three significant regions and several potential genes in Finnish Yorkshire pigs

作者： Lucas L. Verardo ; Marja-Liisa Sevón-Aimonen ; Timo Serenius…

关键词：Association analysis ; Meat quality ; Pig ; Post ; GWAS analysis

刊名：BMC Genetics

出版年：2017

10. Application of mid-infrared spectroscopy and PLS-Kernel calibration for quick detection of pork in higher value meat mixes

作者： Mahmoud Abu-Ghoush ; Ismail Fasfous…

关键词：Minced meat ; Meat ; pork adulteration ; PLS ; Kernel ; Clustering ; Food surveillance

刊名：Journal of Food Measurement and Characterization

出版年：2017

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