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CNKI会议论文(16)
CNKI学位论文(6454)
CNKI期刊论文0611(43)
知网期刊论文(11909)
在“
Elsevier电子期刊
”中,
命中:
3,212
条,耗时:0.0319829 秒
在所有数据库中总计命中:
18,422
条
1.
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
2.
Prediction of sodium content in commercial processed
meat
products
using near infrared spectroscopy
作者:
Massimo De Marchi
a
;
massimo.demarchi@unipd.it
;
Carmen L. Manuelian
a
;
Sofia Ton
a
;
Davide Manfrin
b
;
Michele Meneghesso
b
;
Martino Cassandro
a
;
Mauro Penasa
a
关键词:
Sodium
;
Salt
;
Near infrared spectroscopy
;
Meat
product
;
Bacon
;
Sausage
刊名:
Meat
Science
出版年:2017
3.
Mexican consumers' perceptions and attitudes towards farm animal welfare and willingness to pay for welfare friendly
meat
products
作者:
G.C. Miranda-de la Lama
a
;
g.miranda@correo.ler.uam.mx
;
L.X. Esté
;
vez-Moreno
b
;
W.S. Sepú
;
lveda
c
;
M.C. Estrada-Chavero
a
;
A.A. Rayas-Amor
a
;
M. Villarroel
d
;
G.A. Marí
;
a
e
关键词:
Perceptions
;
Attitudes
;
Consumers
;
Animal welfare
;
Welfare friendly
products
;
Mexico
刊名:
Meat
Science
出版年:2017
4.
A multiplex real-time PCR method for the quantitative determination of equine (horse) fractions in
meat
products
作者:
A. Iwobi
;
1
;
azuka.iwobi@lgl.bayern.de
;
D. Sebah
1
;
daniela.sebah@lgl.bayern.de
;
G. Spielmann
gesche.spielmann@lgl.bayern.de
;
M. Maggipinto
marzena.maggipinto@lgl.bayern.de
;
M. Schrempp
miriam.schrempp@lgl.bayern.de
;
I. Kraemer
iris.kraemer@lgl.bayern.de
;
L. Gerdes
lars.gerdes@lgl.bayern.de
;
U. Busch
ulrich.busch@lgl.bayern.de
;
I. Huber
Ingrid.huber@lgl.bayern.de
关键词:
Real-time qPCR
;
Meat
products
;
Horse
;
Sheep
;
Beef and pork
;
Validation
刊名:Food Control
出版年:2017
5.
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
6.
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
7.
A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in
meat
products
作者:
Bjö
;
rn Hoffmann
a
;
Siegfried Mü
;
nch
a
;
Fredi Schwä
;
gele
a
;
Christian Neusü
;
ß
;
b
;
Wolfgang Jira
a
;
wolfgang.jira@mri.bund.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Lupine
;
Pea
;
Soy
;
Tryptic marker peptides
;
HPLC-MS/MS
;
Meat
adulteration
刊名:Food Control
出版年:2017
8.
Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat
meat
-based food
products
industry according to the hygiene level
作者:
A.R. Henriques
;
L.T. Gama
;
M.J. Fraqueza
;
mjoaofraqueza@fmv.ulisboa.pt
关键词:
FSMS
;
food safety management system
;
GHMP
;
good hygiene and manufacturing practices
;
HACCP
;
hazard analysis and critical control points
;
RTE
;
ready-to-eat food
;
RTEMP
;
ready-to-eat
meat
-based food
products
刊名:International Journal of Food Microbiology
出版年:2017
9.
Comparison of DNA extraction methods for
meat
analysis
作者:
Burhanettin Yalç
;
ınkaya
a
;
b
;
burhanettin.yalcinkaya@tubitak.gov.tr
;
burhanettinyalcinkaya@gmail.com
;
Eylem Yumbul
a
;
c
;
Erkan Mozioğlu
a
;
Muslum Akgoz
a
关键词:
Genomic DNA extraction
;
Meat
and
meat
products
;
Adulteration
;
Spectrophotometric analysis
;
Fluorometric analysis
;
qPCR
;
Biometrology
刊名:Food Chemistry
出版年:2017
10.
Performance of conventional histochemical methods relative to a novel immunolabeling technique in assessing degree of degradation in comminuted chicken
meat
作者:
Piret Raudsepp
a
;
Dagmar Adeline Brü
;
ggemann
a
;
Poul Henckel
b
;
Mogens Vyberg
d
;
Kathy Groves
c
;
Niels Oksbjerg
b
;
Margrethe Therkildsen
b
;
margrethe.therkildsen@food.au.dk
关键词:
Fragmented
meat
;
Poultry
;
Histology
;
Immunohistochemistry
;
Mechanical separated
meat
;
MSM
刊名:Food Control
出版年:2017
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