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Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork
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- Journal Article
- A1
- open access
Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion
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- Journal Article
- A1
- open access
Sizzling steaks and manly molds : exploring the meanings of meat and masculinities in young men’s lives
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- Journal Article
- A1
- open access
Sympatric occurrence of Taenia saginata and Sarcocystis spp. in cattle from Narok County, Kenya : meat inspection findings with molecular validation
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- Journal Article
- A1
- open access
Sensory, emotional, and appropriateness of plant- and meat-based burgers
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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
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Towards tailored guidelines for microbial air quality in the food industry
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A new pastoral frontier : colonial development, environmental knowledge, and the introduction of trypanotolerant cattle in French Equatorial Africa, 1945-1960
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- Journal Article
- A1
- open access
Calcium supplementation in low nutrient density diet for meat ducks improves breast meat tenderness associated with myocyte apoptosis and proteolytic changes
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Prevalence, antimicrobial resistance, and molecular characterization of salmonella in cattle, beef, and diarrheic patients in Bishoftu, Ethiopia