HORSEMEAT IN COOKED MEAT FOOD PRODUCTS

被引:0
|
作者
COOK, HR
机构
关键词
D O I
暂无
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:710 / +
相关论文
共 50 条
  • [21] Determination of advanced glycation endproducts in cooked meat products
    Chen, Gengjun
    Smith, J. Scott
    [J]. FOOD CHEMISTRY, 2015, 168 : 190 - 195
  • [22] THE TURN INTO DANGEROUS MEAT: CASE STUDY OF HORSEMEAT FOOD FRAUD N THE CZECH REPUBLIC
    Kotaskova, Eva
    [J]. SLOVENSKY NARODOPIS-SLOVAK ETHNOLOGY, 2016, 64 (02): : 179 - 191
  • [23] POLYNUCLEAR HYDROCARBON CARCINOGENS IN COOKED MEAT AND SMOKED FOOD
    LIJINSKY, W
    SHUBIK, P
    [J]. INDUSTRIAL MEDICINE AND SURGERY, 1965, 34 (02): : 152 - &
  • [24] By-products of meat and meat products A challenge for food surveillance
    Branscheid, Wolfgang
    Rangnick, Ute-Baerbel
    Troeger, Klaus
    [J]. FLEISCHWIRTSCHAFT, 2010, 90 (09): : 114 - 122
  • [25] MEAT AND MEAT PRODUCTS AND CEREAL PRODUCTS - FOOD AND NUTRITION SECTION
    GORESLINE, HE
    BARTRAM, MT
    BERRY, JA
    CAMERON, EJ
    ETCHELLS, JL
    FULLER, JE
    HIGHLANDS, ME
    JENSEN, LB
    PEDERSON, CS
    PRICKETT, PS
    SHARF, JM
    WHEATON, E
    WILLIAMS, OB
    [J]. AMERICAN JOURNAL OF PUBLIC HEALTH, 1945, 35 (08) : 829 - 836
  • [26] Cholesterol and lipid oxidation products in cooked meat as affected by raw-meat packaging and irradiation and by cooked-meat packaging and storage time
    Du, M
    Nam, KC
    Ahn, DU
    [J]. JOURNAL OF FOOD SCIENCE, 2001, 66 (09) : 1396 - 1401
  • [27] S-Sulfonate contents in raw and cooked meat products
    Peña-Egido, MJ
    García-Alonso, B
    García-Moreno, C
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (10) : 4198 - 4201
  • [28] Quantitative Detection of Horse Contamination in Cooked Meat Products by ELISA
    Thienes, Cortlandt P.
    Masiri, Jongkit
    Benoit, Lora A.
    Barrios-Lopez, Brianda
    Samuel, Santosh A.
    Cox, David P.
    Dobritsa, Anatoly P.
    Nadala, Cesar
    Samadpour, Mansour
    [J]. JOURNAL OF AOAC INTERNATIONAL, 2018, 101 (03) : 817 - 823
  • [29] THERMODYNAMIC PARAMETERS OF MASS-TRANSFER IN MEAT AND COOKED PRODUCTS
    LYKOVA, AV
    OBLIVINA, VN
    SLEPYKH, GM
    BRAZHNIK, VV
    [J]. IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII PISHCHEVAYA TEKHNOLOGIYA, 1981, (01): : 26 - 29
  • [30] EXTRACTION OF PIGMENT FROM COOKED CURED-MEAT PRODUCTS
    ANDERTON, JI
    LOCKE, DJ
    [J]. NATURE, 1955, 175 (4462) : 818 - 819