Meat Yield and the Effects of Curing on the Characteristics of Snail Meat

Agro-Science
doi 10.4314/as.v8i1.44117
Full Text
Abstract

Available in full text

Date
Authors
Publisher

African Journals Online (AJOL)

Related search

Studies on Curing of Meat Products-I

Nippon Suisan Gakkaishi
Aquatic Science
1972English

The EFFECTS OF CURING AND COOKING ON THE DlFFERENTIATION OF SPECIES ORIGIN OF MEAT PRODUCTS BY ISOELECTRIC FOCUSING

Ankara Universitesi Veteriner Fakultesi Dergisi
Animal ScienceZoologyVeterinary
1987English

Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat

Food Science of Animal Resources
Animal ScienceZoologyFood Science
2019English

The Effect of Triticales on the Yield and Meat Quality of Broilers

Tehnologija mesa
2014English

Effects of Meat Preheating and Wrapping on the Levels of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat

Food Chemistry
MedicineAnalytical ChemistryFood Science
2011English

On the Extract of Meat

Nature
Multidisciplinary
1870English

Muscle Characteristics and Meat Quality of Lambs, Grown on Different Nutritional Planes. IV. Effect on Meat Quality

Agricultural and Biological Chemistry
1979English

Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products.

Nihon Yoton Gakkaishi
1999English

Overview of Sodium Nitrite as a Multifunctional Meat-Curing Ingredient

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
IndustrialFood ScienceManufacturing Engineering
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy