Meat and meat products by 8096 British Standards Institution

Subjects: “…Meat…”

Sampling meat and meat products by 8096 British Standards Institution, International Organization for Standardization

Subjects: “…Meat…”

Handbook of meat and meat processing / by Hui, Y. H. (Yiu H.)

Subjects: “…Meat…”

Comparing meat abstainers with avid meat eaters and committed meat reducers by Muriel C. D. Verain, Hans Dagevos

Subjects: “…meat abstainers…”
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Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products by Cortney Leone, Estefania Novoa Rama, Harshavardhan Thippareddi, Jasmine Kataria, Manpreet Singh

Subjects: “…meat safety…”
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Methods of sampling for meat and meat products by 982 SIRIM

Subjects: “…Meat…”

Methods of test for meat and meat products by 982 SIRIM

Subjects: “…Meat…”

THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS by Meltem SERDAROĞLU, Meltem SAPANCI ÖZSÜMER

“…In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.…”
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Bioactive Peptides in Meat and Meat Products by Fidel Toldra, Leticia Mora, Marta Gallego, Milagro Reig

“…Meat and Muscle Biology…”
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Meat Microflora and the Quality of Meat Products by Piotr Szymański, Dorota Zielińska, Anna Okoń, Anna Łepecka

“…Meat and meat products are not only a source of nutrients for humans [...]…”
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A manual of meat inspection and meat hygiene/ by 306376 Yap, T. C., Lemche, P. J.

Subjects: “…Meat inspection…”

Methods for microbilogical examination of meat and meat products by 8096 British Standards Institution

Subjects: “…Meat…”

Green Processing Technology of Meat and Meat Products by Changyu Zhou, Jinxuan Cao

“…Consumers are increasingly demanding higher quality meat products [...]…”
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Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products by Ibrahim Abbasi, Al-Shareef Abdel-Kareem, Matouk Imad, Akkawi Muataz

Subjects: “…Meat source identification…”
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Meat and meat products : determination of free fat content by 5087 International Organization for Standardization

Subjects: “…Meat…”

Valorization of Camel Meat and Meat Products in the World and in Algeria by Hithem Bougherara, Amira Leila Dib, Said Boukhechem, Assia Bouaziz, Louiza Kadja, Khireddine Ghougal, Ibtissem Oubira, Zahia Chari, Nessrine Sana Kerrour, Melisa Lamri, Nedjoua Lakhdara, El-Hacene Bererhi

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Can Meat and Meat-Products Induce Oxidative Stress? by Adrián Macho-González, Alba Garcimartín, María Elvira López-Oliva, Sara Bastida, Juana Benedí, Gaspar Ros, Gema Nieto, Francisco José Sánchez-Muniz

Subjects: “…meat…”
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Evaluation and Monitoring of the Satisfaction of Meat and Meat Products Consumers by Corina Constanta Sîrbu

“…In this study we used the questionnaire as research method and after analyzing and processing the data we noticed the consumers preferences related to the meat and meat products consumption, the frequency of consumption and the places from where the consumers procure their meat and meat products.…”
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New Strategies for Innovative and Enhanced Meat and Meat Products by Gonzalo Delgado-Pando, Tatiana Pintado

“…New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to, but also from the perspectives of sustainability and the economy [...]…”
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Spicy and Aromatic Plants for Meat and Meat Analogues Applications by Romina Alina Marc (Vlaic), Vlad Mureșan, Andruţa E. Mureșan, Crina Carmen Mureșan, Anda E. Tanislav, Andreea Pușcaș, Georgiana Smaranda Marţiș (Petruţ), Rodica Ana Ungur

“…Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. …”
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