Food - Lamb riskier than beef for CJD

被引:0
|
作者
不详
机构
关键词
D O I
暂无
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
引用
收藏
页码:10 / 10
页数:1
相关论文
共 50 条
  • [41] FOOD HYPERSENSITIVITY TO LAMB IN A CAT
    REEDY, LM
    JOURNAL OF THE AMERICAN VETERINARY MEDICAL ASSOCIATION, 1994, 204 (07) : 1039 - 1040
  • [42] IS THIS BEEF SOY PROTEIN COMBO BETTER THAN BEEF
    不详
    FOOD ENGINEERING, 1984, 56 (11): : 71 - 71
  • [43] THE BEEF ON FOOD MYTHS
    KLEINER, SM
    PHYSICIAN AND SPORTSMEDICINE, 1992, 20 (10): : 23 - 24
  • [44] Comparison of mineral content in beef, lamb and pig meat
    Maiorano, G.
    Cavone, C.
    Tarasco, C.
    De Tullio, L.
    Gambacorta, E.
    JOURNAL OF DAIRY SCIENCE, 2005, 88 : 158 - 158
  • [45] INCREASING POLYUNSATURATED FAT-CONTENT OF BEEF AND LAMB
    GARRETT, WN
    YANG, YT
    DUNKLEY, WL
    SMITH, LM
    JOURNAL OF ANIMAL SCIENCE, 1976, 42 (04) : 845 - 853
  • [47] The polyunsaturated fatty acid composition of beef and lamb liver
    Enser, M
    Hallett, KG
    Hewett, B
    Fursey, GAJ
    Wood, JD
    Harrington, G
    MEAT SCIENCE, 1998, 49 (03) : 321 - 327
  • [48] Consumer acceptability of beef and lamb from Uruguay and Germany
    Branscheid, W.
    Dobrowolski, A.
    Spindler, M.
    Sanudo, C.
    Furnols, M. Font I.
    Oliver, M. A.
    San Julian, R.
    Montossi, F.
    Caneque, V.
    Wicke, M.
    FLEISCHWIRTSCHAFT, 2006, 86 (08): : 101 - 106
  • [49] The effect of ionising radiation on the colour of beef, pork and lamb
    Millar, SJ
    Moss, BW
    Stevenson, MH
    MEAT SCIENCE, 2000, 55 (03) : 349 - 360
  • [50] Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review
    Miller, Rhonda
    FOODS, 2020, 9 (04)