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Keyword [Ground beef]
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1. Quality Change Of Different Fat Content Minced Beef During The Storage Time
2. Sub-lethal Injury And Recovery Of Escherichia Coli O157:H7 Induced By High Pressure Processing
3. The Antimicrobial Effect Of Clove Essential Oil And Nisin Against Listeria Monocytogenes
4. Preparation Of Tartary Buckwheat Antibacterial Peptide/polysaccharide Composite Film And Its Application In Fresh-keeping Beef Mince
5. Modified method for the microbial enumeration of high fat foods
6. Metabolism and formation of 2-dodecylcyclobutanone in irradiated ground beef
7. Microbial growth inhibition and decomposition of milk mineral and sodium tripolyphosphate added to media or fresh ground beef
8. Determination of antibiotic, beta-agonist, and non-steroidal anti-inflammatory drug residues in ground beef from USDA certified organic, natural, conventional, and market cow and bull sources
9. Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos
10. Effect of the carbon dioxide grinding on modified atmosphere and color shelf life of ground beef
11. Discovering ground beef performance through 'premium grind' concepts
12. Experimental validation of a predictive model for salmonella growth in raw ground beef under dynamic temperatures
13. Evaluation of antioxidant effects and sensory attributes of Chinese 5-spice ingredients in cooked ground beef
14. Effect of raw ingredient surface area, storage time, and antioxidants on color and oxidative stability of ground beef in 80% oxygen modified atmosphere packaging
15. The inhibition of heterocyclic aromatic amine formation in ground beef patties using tart cherries and fractions from tart cherries (Prunus cerasus)
16. Studies on the onset of warmed-over flavor in ground beef products and the use of M-S based electronic nose in differentiating beef products
17. Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by organosulfur compounds in garlic
18. Effects of soluble polylactic acid and gamma irradiation on ground beef inoculated with Escherichia coli 0157:H7 and legal classification of irradiation as a food additive
19. Biochemical and microbiological characteristics of ground beef in modified atmosphere packaging with gas exchange
20. Development of low-fat ground beef patties with whey protein concentrates
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