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CNKI学位论文(58)
知网期刊论文(47)
在“
Elsevier电子期刊
”中,
命中:
66
条,耗时:0.0120019 秒
在所有数据库中总计命中:
105
条
1.
Case Study: Prevalence of horns and bruising in feedlot cattle at slaughter
作者:
M.E. Youngers
*
;
D.U. Thomson
*
;
E.F. Schwandt
&dagger
;
;
J.C. Simroth
*
;
S.J. Bartle
&Dagger
;
;
M.G. Siemens
§
;
;
C.D. Reinhardt
;
PAS
&dagger
;
;
cdr3@ksu.edu
关键词:
abattoir
;
bruising
;
cattle
;
feedlot
;
horns
刊名:The Professional Animal Scientist
出版年:2017
2.
Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on
beef
trimming
s
作者:
Anand Mohan
a
;
anandmohan@uga.edu" class="auth_mail" title="E-mail the corresponding author
;
F.W. Pohlman
b
关键词:
Escherichia coli O157
;
H7
;
Organic acid
;
Beef
trimming
;
Peroxyacetic acid
;
Foodborne pathogen
刊名:LWT - Food Science and Technology
出版年:2016
3.
Effect of hot water treatment of
beef
trimming
s on processing characteristics and eating quality of ground
beef
作者:
Z. Pietrasik
a
;
zeb.pietrasik@gov.ab.ca" class="auth_mail" title="E-mail the corresponding author
;
N.J. Gaudette
a
;
M. Klassen
b
关键词:
Beef
;
Pasteurizing
;
Color
;
TBARS
;
Consumer acceptability
刊名:Meat Science
出版年:2016
4.
Effect of animal age and
trimming
practices on the physical composition of Bonsmara
beef
作者:
Nicolette Hall
;
Nicolette.gibson@up.ac.za" class="auth_mail" title="E-mail the corresponding author
;
Hettie C. Schö
;
nfeldt
;
Beulah Pretorius
关键词:
Physical composition
;
Beef
;
South African carcass classification system
;
Bonsmara
;
Carcass age
;
Fatness
;
Lipid content
刊名:Food Chemistry
出版年:2016
5.
Processing characteristics and eating quality of ground
beef
made from hot water treated
trimming
s
作者:
Z. Pietrasik
a
;
zeb.pietrasik@gov.ab.ca" class="auth_mail" title="E-mail the corresponding author
;
N.J. Gaudette
a
;
M. Klassen
b
刊名:Meat Science
出版年:2016
6.
Sources of Escherichia coli deposited on
beef
during breaking of carcasses carrying few E.?coli at two packing plants
作者:
Mohamed K. Youssef
a
;
b
;
Madhu Badoni
a
;
Xianqin Yang
a
;
xianqin.yang@agr.gc.ca
;
Colin O. Gill
a
关键词:
Beef
;
Carcass breaking
;
Cuts
;
Trimming
s
;
Sources of contamination
刊名:Food Control
出版年:2013
7.
Efficacy of
trimming
chilled
beef
during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals
作者:
B.A.
;
Laster
a
;
K.B.
;
Harris
;
;
a
;
;
kharris@tamu.edu
;
L.M.
;
Lucia
a
;
A.
;
Castillo
a
;
J.W.
;
Savell
a
关键词:
Beef
;
Escherichia coli
O157
;
H7
;
Fabrication
;
Subprimals
;
Trimming
刊名:Meat Science
出版年:2012
8.
On-line determination and control of fat content in batches of
beef
trimming
s by NIR imaging spectroscopy
作者:
J.P. Wold
a
;
jens.petter.wold@nofima.no"" rel=""nofollow
;
M. O'Farrell
b
;
M. Hø
;
y
a
;
J. Tschudi
b
关键词:
NIR spectroscopy
;
Fat
;
Beef
;
Trimming
s
;
Processing
刊名:Meat Science
出版年:2011
9.
Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced
beef
作者:
Noha Morsy
a
;
b
;
Da-Wen Sun
a
;
dawen.sun@ucd.ie
;
关键词:
Spectroscopy
;
NIRS
;
Authentication
;
Adulteration
;
Minced
beef
;
Multivariate analysis
刊名:Meat Science
出版年:2013
10.
Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground
beef
patties
作者:
Alexander M. Stelzleni
a
;
astelz@uga.edu
;
Amudhan Ponrajan
a
;
b
;
Mark A. Harrison
b
关键词:
Ground
beef
;
Salmonella Typhimurium
;
Antimicrobial
;
Shelf life
;
Sensory
刊名:Meat Science
出版年:2013
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