HORSEMEAT IN COOKED MEAT FOOD PRODUCTS

被引：0
|
作者：
COOK, HR
机构：
来源：
JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS | 1963年 / 46卷 / 04期
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
  • [41] MEAT SPECIES IDENTIFICATION IN COOKED MEAT PRODUCTS: USING SDS-PAGE AS SCREENING METHOD
    Lopez B, Laura
    Binaghi J, Maria
    Greco B, Carola
    Mambrin C, Maria
    Valencia E, Mirta
    [J]. REVISTA CHILENA DE NUTRICION, 2011, 38 (02): : 187 - 196
  • [42] Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004
    Jordan, E.
    Egan, J.
    Dullea, C.
    Ward, J.
    McGillicuddy, K.
    Murray, G.
    Murphy, A.
    Bradshaw, B.
    Leonard, N.
    Rafter, P.
    McDowell, S.
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 112 (01) : 66 - 70
  • [43] Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
    Vermeiren, L
    Devlieghere, F
    Debevere, J
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 96 (02) : 149 - 164
  • [44] EFFECT OF PSE PORK ON THE PROCESSING PROPERTIES OF COOKED MEAT-PRODUCTS
    HONKAVAARA, M
    [J]. FLEISCHWIRTSCHAFT, 1989, 69 (10): : 1573 - 1574
  • [45] COMMERCIALLY COOKED POULTRY MEAT .5. SAUSAGE AND SMOKED PRODUCTS
    NAUMANN, HD
    [J]. POULTRY SCIENCE, 1971, 50 (05) : 1646 - &
  • [46] Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review
    Adeyeye, Samuel Ayofemi Olalekan
    [J]. POLYCYCLIC AROMATIC COMPOUNDS, 2020, 40 (05) : 1557 - 1567
  • [47] HYDROLYSIS PRODUCTS OF VEGETABLE PROTEINS (HVP) IN MEAT DERIVATIVES AND COOKED DISHES
    PFISTER, J
    [J]. AFINIDAD, 1977, 34 (351) : 617 - 620
  • [48] NITRITE AND NITRATE SALTS CONTENT OF COOKED FRENCH MEAT-PRODUCTS
    DURAND, P
    VENDEUVRE, JL
    [J]. ANNALES DE LA NUTRITION ET DE L ALIMENTATION, 1980, 34 (5-6): : 1019 - 1023
  • [49] BEHAVIOR OF SALMONELLAE IN VACUUM-PACKAGED COOKED CURED MEAT PRODUCTS
    DAVIDSON, CM
    WEBB, G
    [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1973, 6 (01): : 41 - 44
  • [50] LACTIC-ACID BACTERIA AND COOKED MEAT-PRODUCTS ALTERATIONS
    CANTONI, C
    DAUBERT, S
    CAMPAGNARI, A
    [J]. INDUSTRIE ALIMENTARI, 1988, 27 (260): : 445 - 447
12345