Omaha steaks: Meat; Beef, veal, pork, lamb, venison and game, poultry and fowl.

被引：0

作者：

Sutton, JC ^{[1
]}

机构：

[1] Suttons Pl Cuisine, New York, NY USA

来源：

LIBRARY JOURNAL | 2001年 / 126卷 / 17期

关键词：

D O I：

暂无

中图分类号：

G25 [图书馆学、图书馆事业]; G35 [情报学、情报工作];

学科分类号：

1205 ; 120501 ;

摘要：

引用

页码：103 / 103

页数：1

共 38 条

[31] Russia Decide the case of products Quality and Price Beef and pork, canned achieve high market shares, poultry meat and canned pie grow strong
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FLEISCHWIRTSCHAFT, 2011, 91 (05): : 50 - 50
[32] Turning Meat, Poultry, Eggs, and Dairy Products Into Nutraceuticals, Part Two: The Literature of Animal Nutrition Aimed at Increasing Conjugated Linoleic Acid Levels in Beef, Lamb, Goat, Pork, and Broilers as a Part of a Value-Added Functional Foods Strategy
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[33] OCCURRENCE OF SHIGA-LIKE TOXIN-PRODUCING ESCHERICHIA-COLI IN RETAIL FRESH SEAFOOD, BEEF, LAMB, PORK, AND POULTRY FROM GROCERY STORES IN SEATTLE, WASHINGTON
SAMADPOUR, M
ONGERTH, JE
LISTON, J
TRAN, N
NGUYEN, D
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[34] WATER-SOLUBLE FLAVOR AND ODOR PRECURSORS OF MEAT .5. INFLUENCE OF HEATING ON ACID-EXTRACTABLE NON-NUCLEOTIDE CHEMICAL CONSTITUENTS OF BEEF, LAMB AND PORK
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[35] WATER-SOLUBLE FLAVOR + ODOR PRECURSORS OF MEAT .2. EFFECTS OF HEATING ON AMINO NITROGEN CONSTITUENTS + CARBOHYDRATES IN LYOPHILIZED DIFFUSATES FROM AQUEOUS EXTRACTS OF BEEF PORK + LAMB
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JOURNAL OF FOOD SCIENCE, 1964, 29 (02) : 142 - &
[36] Myosin light chain isoforms retain their species-specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry
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[37] Meat Authenticity Made Easy: DNA Extraction-Free Rapid Onsite Detection of Duck and Pork Ingredients in Beef and Lamb Using Dual-Recombinase-Aided Amplification and Multiplex Lateral Flow Strips
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 71 (40) : 14782 - 14794
[38] WATER-SOLUBLE FLAVOR + ODOR PRECURSORS OF MEAT .I. QUALITATIVE STUDY OF CERTAIN AMINO ACIDS CARBOHYDRATES NON-AMINO ACID NITROGEN COMPOUNDS + PHOSPHORIC ACID ESTERS OF BEEF PORK + LAMB
MACY, RL
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BAILEY, ME
JOURNAL OF FOOD SCIENCE, 1964, 29 (02) : 136 - &

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