设为首页
收藏本站
网站地图
|
English
|
公务邮箱
About the library
Background
History
Leadership
Organization
Readers' Guide
Opening Hours
Collections
Help Via Email
Publications
Electronic Information Resources
常用资源
电子图书
期刊论文
学位会议
外文资源
特色专题
内部出版物
Wiley电子期刊(25)
SpringerLink电子期刊(261)
NATURE电子期刊(6)
Elsevier电子期刊(1426)
Springer电子图书(2)
ProQuest学位论文(33)
GSW全文库(1)
ACS电子期刊(49)
在“
Elsevier电子期刊
”中,
命中:
1,426
条,耗时:0.0339849 秒
在所有数据库中总计命中:
1,803
条
1.
Meat
processing
waste as a potential feedstock for biochemicals and biofuels - A review of possible conversion technologies
作者:
Oseweuba Valentine Okoro
a
;
okoos343@otago.ac.nz
;
Zhifa Sun
a
;
zhifa.sun@otago.ac.nz
;
John Birch
b
;
john.birch@otago.ac.nz
关键词:
Biorefinery
;
Meat
processing
waste
;
Sustainability
;
Environmental degradation
;
Design approach
刊名:Journal of Cleaner Production
出版年:2017
2.
Inactivation of Staphylococcus saprophyticus in chicken
meat
and purge using thermal
processing
, high pressure
processing
, gamma radiation, and ultraviolet light (254 nm)
作者:
Christopher Sommers
a
;
christopher.sommers@ars.usda.gov
;
Shiowshuh Sheen
a
;
O. Joseph Scullen
a
;
William Mackay
b
关键词:
S. saprophyticus
;
Urinary tract infection
;
Thermal
processing
;
High pressure
;
Gamma radiation
;
Ultraviolet light
;
Chicken
meat
;
Purge
刊名:Food Control
出版年:2017
3.
Disgust evoked by strong wormwood bitterness influences the
processing
of visual food cues in women: An ERP study
作者:
Daniela Schwab
;
Matteo Giraldo
;
Benjamin Spiegl
;
Anne Schienle
;
anne.schienle@uni-graz.at
关键词:
Food cue
processing
;
Bitter
;
Event-related potentials
刊名:Appetite
出版年:2017
4.
Quantitative detection of pork
meat
by EvaGreen real-time PCR to assess the authenticity of processed
meat
products
作者:
Joana S. Amaral
a
;
b
;
Graciete Santos
a
;
M. Beatriz P.P. Oliveira
a
;
Isabel Mafra
a
;
isabel.mafra@ff.up.pt" class="auth_mail" title="E-mail the corresponding author
关键词:
Sus scrofa
;
Meat
products
;
Halal products
;
Species detection
;
Quantification
;
Real-time PCR
;
Authentication
刊名:Food Control
出版年:2017
5.
Direct infusion of nitrite into
meat
batter by atmospheric pressure plasma treatment
作者:
Samooel Jung
a
;
samooel@cnu.ac.kr
;
Juri Lee
a
;
leejuri03@naver.com
;
Youbong Lim
b
;
c
;
ceo@plasmapp.co.kr
;
Wonho Choe
c
;
wchoe@kaist.ac.kr
;
Hae In Yong
d
;
awsm_y@naver.com
;
Cheorun Jo
d
;
cheorun@snu.ac.kr
关键词:
Atmospheric pressure plasma
;
Nitrite
;
Meat
batter
;
Dielectric barrier discharge
;
Curing process
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
6.
Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and
processing
into Italian dry-cured ham
作者:
Roberta Davoli
a
;
roberta.davoli@unibo.it
;
Cristina Schivazappa
b
;
cristina.schivazappa@ssica.it
;
Paolo Zambonelli
a
;
paolo.zambonelli@unibo.it
;
Silvia Braglia
a
;
silvia_braglia@yahoo.it
;
Andrea Rossi
c
;
a.rossi@crpa.it
;
Roberta Virgili
b
;
roberta.virgili@ssica.it
关键词:
SNP
;
porcine carcass traits
;
longissimus muscle quality traits
;
dry-cured ham
processing
刊名:
Meat
Science
出版年:2017
7.
Bacteriophage application on red
meat
s and poultry: Effects on Salmonella population in final ground products
作者:
Y. Yeh
a
;
P. Purushothaman
b
;
N. Gupta
b
;
M. Ragnone
a
;
S.C. Verma
b
;
A.S. de Mello
a
;
amilton@cabnr.unr.edu
关键词:
Salmonella
;
Bacteriophage
;
Ground beef
;
Ground pork
;
Ground turkey
;
Ground chicken
刊名:
Meat
Science
出版年:2017
8.
Salt reduction strategies in processed
meat
products - A review
作者:
Elena S. Inguglia
a
;
b
;
Zhihang Zhang
a
;
Brijesh K. Tiwari
a
;
Brijesh.Tiwari@teagasc.ie
;
Joseph P. Kerry
b
;
Catherine M. Burgess
c
关键词:
Processed
meat
;
Shelf-life
;
Sodium reduction
;
Ultrasound technology
;
Microbiological safety
刊名:Trends in Food Science & Technology
出版年:2017
9.
High pressure inactivation of selected avian viral pathogens in chicken
meat
homogenate
作者:
Roman Buckow
a
;
John Bingham
b
;
John.Bingham@csiro.au
;
Susie Daglas
b
;
Sue Lowther
b
;
Rachel Amos-Ritchie
b
;
Deborah Middleton
b
关键词:
Avian influenza virus (AIV)
;
Newcastle disease virus (NDV)
;
Infectious bursal diseases virus (IBDV)
;
High pressure
;
Inactivation
;
Chicken
meat
刊名:Food Control
出版年:2017
10.
Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal
processing
作者:
Joana Costa
a
;
Joana S. Amaral
a
;
b
;
Liliana Grazina
a
;
M. Beatriz P.P. Oliveira
a
;
Isabel Mafra
a
;
isabel.mafra@ff.up.pt
关键词:
Glycine max L.
;
Allergen
;
Meat
products
;
Real-time PCR
;
Soybean quantification
;
Soybean protein material
;
Thermal treatment
;
Cooked ham
刊名:Food Chemistry
出版年:2017
1
2
3
4
5
6
7
8
9
按检索点细分(1426)
题名(141)
关键词(132)
文摘(956)
按出版年细分(1426)
2027年及以后(62)
2017年(20)
2016年(76)
2015年(8)
2014年(17)
2013年(97)
2012年(107)
2011年(100)
2010年(100)
2009年(69)
2008年(95)
2007年(88)
2006年(79)
2005年(61)
2004年(55)
2003年(41)
2002年(57)
2001年(30)
2000年(44)
2000年及以前(220)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via
email
.