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内部出版物
Wiley电子期刊(2)
ProQuest学位论文(22)
ACS电子期刊(6)
SpringerLink电子期刊(20)
Elsevier电子期刊(240)
在“
Elsevier电子期刊
”中,
命中:
240
条,耗时:小于0.01 秒
在所有数据库中总计命中:
290
条
1.
Effect of freezing prior to aging on myoglobin redox forms and CIE color of
beef
from Nellore and Aberdeen Angus cattle
作者:
Carolina Naves Aroeira
a
;
Robledo de Almeida Torres Filho
b
;
Paulo Rogé
;
rio Fontes
c
;
Alciné
;
ia de Lemos Souza Ramos
a
;
Lú
;
cio Alberto de Miranda Gomide
c
;
Má
;
rcio Machado Ladeira
d
;
Eduardo Mendes Ramos
a
;
emramos@dca.ufla.br
关键词:
Beef
color stability
;
Metmyoglobin
;
Frozen
;
Aging
;
Retail
life
刊名:Meat Science
出版年:2017
2.
Evaluation of meat, fruit and vegetables from
retail
stores in five United Kingdom regions as sources of extended-spectrum beta-lactamase (ESBL)-producing and carbapenem-resistant Escherichia coli
作者:
L.P. Randall
a
;
Luke.Randall@apha.gsi.gov.uk
;
M.P Lodge
b
;
N.C. Elviss
b
;
F.L. Lemma
a
;
K.L. Hopkins
c
;
C.J. Teale
d
;
N. Woodford
c
关键词:
Meat
;
Fruit
;
Vegetables
;
United Kingdom
;
Extended-spectrum beta-lactamase
;
ESBL
;
Carbapenem-resistant
;
Escherichia coli
;
Chicken
;
Beef
;
Pork
刊名:International Journal of Food Microbiology
出版年:2017
3.
Feeding vitamin E may reverse sarcoplasmic reticulum membrane instability caused by feeding wet distillers grains plus solubles to cattle
作者:
M.D. Chao
1
;
K.I. Domenech-Pé
;
rez
;
C.R. Calkins
Ccalkins1@unl.edu
关键词:
beef
;
distillers grains
;
antioxidants
;
sarcoplasmic reticulum membrane fatty acids
;
proteolysis
;
free calcium
刊名:The Professional Animal Scientist
出版年:2017
4.
Muscle profiling to improve the value of
retail
meat cuts
作者:
E.Y. Jung
a
;
Y.H. Hwang
b
;
S.T. Joo
a
;
b
;
stjoo@gnu.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Muscle profiling
;
Retail
beef
cuts
;
Value-added cuts
;
Meat nutrients
;
Palatability
刊名:Meat Science
出版年:2016
5.
Selection of a chitosan gelatin-based edible coating for color preservation of
beef
in
retail
display
作者:
Giselle Pereira Cardoso
a
;
b
;
Monalisa Pereira Dutra
a
;
b
;
Paulo Rogé
;
rio Fontes
a
;
c
;
Alciné
;
ia de Lemos Souza Ramos
a
;
Lú
;
cio Alberto de Miranda Gomide
c
;
Eduardo Mendes Ramos
a
;
emramos@dca.ufla.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Bioactive coating
;
Lipid oxidation
;
CIE color
;
Myoglobin-redox forms
刊名:Meat Science
出版年:2016
6.
Antioxidant status, lipid and color stability of aged
beef
from grazing steers supplemented with corn grain and increasing levels of flaxseed
作者:
L.B. Pouzo
a
;
b
;
c
;
A.M. Descalzo
d
;
N.E. Zaritzky
a
;
e
;
L. Rossetti
f
;
E. Pavan
g
;
pavan.enrique@inta.gob.ar" class="auth_mail" title="E-mail the corresponding author
关键词:
Argentine
beef
;
Aging
;
Retail
display
;
Oxidative stability
;
Antioxidant
;
Pasture
;
Oil seeds
刊名:Meat Science
出版年:2016
7.
Functional properties of carrageenan on color stability and sensory characteristics of
beef
steaks
作者:
Anand Mohan
;
anandmohan@uga.edu" class="auth_mail" title="E-mail the corresponding author
;
Rakesh K. Singh
关键词:
Beef
;
Meat color
;
Injection-enhancement
;
Carrageenan
;
Lactate
;
Sea-salt
刊名:Food Bioscience
出版年:2016
8.
Vertical price transmission in the US
beef
sector: Evidence from the nonlinear ARDL model
作者:
Panos Fousekis
a
;
p.fousekis@massey.ac.nz" class="auth_mail" title="E-mail the corresponding author
;
Constantinos Katrakilidis
b
;
katrak@econ.auth.gr" class="auth_mail" title="E-mail the corresponding author
;
Emmanouil Trachanas
c
;
etrachanas@brookes.ac.uk" class="auth_mail" title="E-mail the corresponding author
关键词:
US
beef
sector
;
Asymmetric price transmission
;
Nonlinear ARDL model
刊名:Economic Modelling
出版年:2016
9.
Influence of extended aging on
beef
quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus
作者:
M.J. Colle
a
;
R.P. Richard
a
;
K.M. Killinger
b
;
J.C. Bohlscheid
b
;
c
;
A.R. Gray
a
;
W.I. Loucks
a
;
R.N. Day
a
;
A.S. Cochran
a
;
J.A. Nasados
a
;
M.E. Doumit
a
;
mdoumit@uidaho.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Beef
;
Aging
;
Shelf-life
;
Tenderness
;
Consumer panel
刊名:Meat Science
出版年:2016
10.
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in
beef
retail
displayed
作者:
L.B. Pouzo
a
;
b
;
laurapouzo@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
N.E. Zaritzky
a
;
c
;
E. Pavan
b
;
d
;
L. Rossetti
e
;
A.M. Descalzo
e
;
f
关键词:
Fluorescent compounds
;
Meat
;
Oxidation
;
Shelf life
刊名:Meat Science
出版年:2016
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