المؤلفون: Can OUYANG, Chenyu BAI, Zepeng GU, Zhen ZENG, Yuntao LIU

المصدر: Shipin gongye ke-ji, Vol 45, Iss 11, Pp 56-63 (2024)

مصطلحات موضوعية: garlic powder, duck, luncheon meat, lf-nmr, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/6da4bdca53814462b6c7806404434f43

المؤلفون: Yinhuan Wu (11338123), Yi Dong (440404), Yachen Shi (6835871), Hao Yang (328526), Jiaqi Zhang (412762), Mohammad Rizwan Khan (6399956), Sha Deng (5948681), Guiping He (9257746), Qiang He (30485), Yuanping Lv (9910438), Ruijie Deng (1770310)

مصطلحات موضوعية: Biochemistry, Medicine, Microbiology, Molecular Biology, Ecology, Sociology, Virology, Computational Biology, Environmental Sciences not elsewhere classified, Mathematical Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, CRISPR-Cas 12-Based Rapid Authentic., pork cytochrome b, halal food adulteration, pork meat, optimized guide RNA, single-stranded DNA probes, non-halal foods sausage, target Cyt b gene, halal food authenticity, halal food market, Cas 12 protein, halal foods beef luncheon meat, mix-to-read CRISPR-Cas 12-based, acid test strategy, pork components, pork Cyt b gene

Relation: https://figshare.com/articles/journal_contribution/CRISPR-Cas12-Based_Rapid_Authentication_of_Halal_Food/16455214

الاتاحة: https://doi.org/10.1021/acs.jafc.1c03078.s001

المؤلفون: Ayman Nasr Mahmoud Khalil, Herbert W.Ockerman

المصدر: International Journal of Engineering Technologies and Management Research, 7(2), 31-38, (2020-01-30)

مصطلحات موضوعية: Fat, Fatty Acid, Chicken Luncheon Meat, Fat Replacers

Relation: https://doi.org/10.5281/zenodo.3707199; https://doi.org/10.5281/zenodo.3707200; oai:zenodo.org:3707200

الاتاحة: https://doi.org/10.5281/zenodo.3707200

المؤلفون: Khalil, Ayman Nasr Mahmoud, Ockerman, Herbert W.

المصدر: International Journal of Engineering Technologies and Management Research; Vol. 7 No. 2 (2020): IJETMR: Volume 7 Issue 2 - February, 2020; 31-38 ; 2454-1907 ; 10.29121/ijetmr.v7.i2.2020

مصطلحات موضوعية: Fat, Fatty Acid, Chicken Luncheon Meat, Fat Replacers

وصف الملف: application/pdf

Relation: https://www.granthaalayahpublication.org/ijetmr-ojms/ijetmr/article/view/IJETMR20_A02_2028/250; https://www.granthaalayahpublication.org/ijetmr-ojms/ijetmr/article/view/IJETMR20_A02_2028

الاتاحة: https://www.granthaalayahpublication.org/ijetmr-ojms/ijetmr/article/view/IJETMR20_A02_2028
https://doi.org/10.29121/ijetmr.v7.i2.2020.509

المؤلفون: Qiang He, Ruijie Deng, Yachen Shi, Guiping He, Sha Deng, Mohammad Rizwan Khan, Yinhuan Wu, Hao Yang, Yi Dong, Zhang Jiaqi, Yuanping Lv

المصدر: Journal of Agricultural and Food Chemistry. 69:10321-10328

مصطلحات موضوعية: Meat, Luncheon meat, Chemistry, Reproducibility of Results, food and beverages, Food Contamination, General Chemistry, Meat Products, Rapid identification, Red Meat, Halal food, Increased risk, Pork meat, Nucleic acid, Animals, Analytical strategy, CRISPR, Cattle, Food science, CRISPR-Cas Systems, General Agricultural and Biological Sciences

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18034e0e791f01bd5e879d28afa65c5d
https://doi.org/10.1021/acs.jafc.1c03078

المؤلفون: Ibrahim M. Abdellatif, Mohamed E. Abdel-Aziz, Galal M. Khalafalla, A M Khalaf-Allah

المصدر: PLANT ARCHIVES. 21:139-143

مصطلحات موضوعية: Toxicology, Geography, Luncheon meat, Plant Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1874d4e0484ee0e8a2f08d9ad9e26108
https://doi.org/10.51470/plantarchives.2021.v21.s1.025

المؤلفون: Eman S. Abd El-Rahman, G. Abdulla, Gehan A. El-Shourbagy, S. E. El-Nemr, Gada M. El-Araby

المصدر: Zagazig Journal of Agricultural Research. 46:2307-2316

مصطلحات موضوعية: 0106 biological sciences, 0303 health sciences, Antioxidant, Luncheon meat, Chemistry, Thiobarbituric acid, medicine.medical_treatment, Cold storage, 01 natural sciences, Moringa, 03 medical and health sciences, chemistry.chemical_compound, Polyphenol, medicine, Butylated hydroxytoluene, Gallic acid, Food science, 030304 developmental biology, 010606 plant biology & botany

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f199a210763e9b68664e2d07e1a57ae7
https://doi.org/10.21608/zjar.2019.65093

المؤلفون: Ayman Khalil, Herbert W. Ockerman

مصطلحات موضوعية: chemistry.chemical_classification, 0209 industrial biotechnology, Taste, food.ingredient, Calorie, Luncheon meat, 0211 other engineering and technologies, Fatty acid, food and beverages, 02 engineering and technology, Biology, 020901 industrial engineering & automation, food, chemistry, Chemical quality, 021105 building & construction, Fat, Fatty Acid, Chicken Luncheon Meat, Fat Replacers, Gum arabic, Food science, Polyunsaturated fatty acid, Sodium alginate

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13f9c1090f6b485d862cf4df397ffdf4

المؤلفون: Mottin, Vanessa Daniele, Fisch, Elisa, Cardoso, Marisa Ribeiro de Itapema

مصطلحات موضوعية: Contaminação de alimentos, Alimento preparado, Análise microbiológica, Listeria, Ready-to-eat (RTE) foods, Luncheon meat, Coliforms

وصف الملف: application/pdf

Relation: Acta scientiae veterinariae. Porto Alegre, RS. Vol. 39, n.1 (2011), p. 1-6; http://hdl.handle.net/10183/29451; 000767900

الاتاحة: http://hdl.handle.net/10183/29451

المؤلفون: Szczepanik, Grzegorz, Ogiejko, Magdalena, Bakan, Agata

المساهمون: Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

مصطلحات موضوعية: mielonka mięsna, TPA, zamrażalnicze przechowywanie, frozen storage, luncheon meat, Dyscyplina::Nauki rolnicze

وصف الملف: application/pdf

Relation: Agricultura, Alimentaria, Piscaria et Zootechnica; Szczepanik G., Ogiejko M., Bakan A. (2009). Wpływ rodzaju opakowania na wybane zmiany fizyczne mielonek mięsnych w czasie zamrażalniczego przechowywania. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc. Zootech. 272 (11), 73–82. https://hdl.handle.net/20.500.12539/1188; https://hdl.handle.net/20.500.12539/1188

الاتاحة: https://hdl.handle.net/20.500.12539/1188

المؤلفون: Mohamed El-Abbasy, Mohamed M.A. Hussein, Alaa Eldin M.A. Morshdy, Adeniyi Adeboye, Andrea Valentine, Essam Said Abouelkheir, Fahad D. Algahtani

المصدر: Journal of Food Quality, Vol 2020 (2020)

مصطلحات موضوعية: Aflatoxin, Cadaverine, Luncheon meat, Article Subject, Nutrition. Foods and food supply, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, Biology, High food, 01 natural sciences, food.food, 0104 chemical sciences, chemistry.chemical_compound, food, chemistry, TX341-641, Food science, Health risk, 0405 other agricultural sciences, Safety, Risk, Reliability and Quality, Food quality, Corned beef, 040502 food science, Food Science

وصف الملف: text/xhtml

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df44a65adcf82a953a6859a9484e4f11
https://doaj.org/article/de9e19e0ac3c465eaa5f357bb21df39c

المؤلفون: F. Hansen, Claus Borggaard, Annemarie Gunvig

المصدر: Procedia Food Science. 7:117-120

مصطلحات موضوعية: Luncheon meat, Canned luncheon meat, aqueous salt, C. botulinum, food and beverages, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, predictive model, 0404 agricultural biotechnology, Value (economics), Food science, F-value, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3861daf0d731fa0455d22c986eb0dee
https://doi.org/10.1016/j.profoo.2016.02.101

المؤلفون: Karen M. De Lacy, J. Andrew Hudson

المصدر: Journal of food protection. 54(9)

مصطلحات موضوعية: Aeromonas hydrophila, Luncheon meat, biology, Incidence (epidemiology), Whipped cream, technology, industry, and agriculture, food and beverages, Food science, biology.organism_classification, Microbiology, Shellfish, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d1a8e8fb9decf988b20e22d8700429d
https://pubmed.ncbi.nlm.nih.gov/31051566

المؤلفون: L. C. Blankenship, W. E. Townsend

المصدر: Journal of food protection. 52(2)

مصطلحات موضوعية: Luncheon meat, business.industry, food and beverages, A protein, Food safety, Microbiology, food.food, Internal temperature, food, Roast beef, Environmental science, Food science, Catalase test, Cooked meat, business, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9446e987e91e6b5564d616703e63c4
https://pubmed.ncbi.nlm.nih.gov/30991482

المؤلفون: Xingyi Li

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 20, Iss 1, Pp 93-104 (2016)

مصطلحات موضوعية: Bisphenol A, Luncheon meat, Waste management, Bisphenol, business.industry, Industrial chemistry, 04 agricultural and veterinary sciences, haccp system, TP368-456, Food safety, 040401 food science, Industrial and Manufacturing Engineering, metal food packaging, Food processing and manufacture, Food packaging, chemistry.chemical_compound, food safety, 0404 agricultural biotechnology, chemistry, Hazard analysis and critical control points, Environmental science, Food science, business, Bisphenol A diglycidyl ether, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fc2f61097c7fba831f78c3a58cd3cb5
https://doaj.org/article/e802a06274ab4649b3bb5314be0e7c79

المؤلفون: Andrea J. Etter, Sophie Tongyu Wu, Emily Forauer

المصدر: Food Control. 119:107443

مصطلحات موضوعية: 0303 health sciences, biology, Luncheon meat, Food contact, 030306 microbiology, business.industry, food and beverages, 04 agricultural and veterinary sciences, medicine.disease_cause, biology.organism_classification, Food safety, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, Hand sanitizer, Contact surfaces, Listeria monocytogenes, medicine, Listeria, Internalin, Food science, business, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b87ef8df858f6934dce532072171c28c
https://doi.org/10.1016/j.foodcont.2020.107443

المؤلفون: Jenny Reimers, Jacqui Webster, Claire Johnson, Clare Farrand, Briar McKenzie, Kathy Trieu, Emalie Sparks, Chelsea Davidson, Joseph Alvin Santos

المصدر: Nutrients
Nutrients, Vol 10, Iss 11, p 1686 (2018)
Volume 10
Issue 11

مصطلحات موضوعية: Sodium, High sodium, chemistry.chemical_element, lcsh:TX341-641, 030204 cardiovascular system & hematology, Recommended Dietary Allowances, World Health Organization, Article, World health, 03 medical and health sciences, 0302 clinical medicine, Interquartile range, Surveys and Questionnaires, Medicine, Processed meat, 030212 general & internal medicine, Food science, sodium levels, processed meat, 2. Zero hunger, Nutrition and Dietetics, Luncheon meat, business.industry, Australia, Sodium level, food and beverages, Sodium, Dietary, food reformulation, Sodium intake, Meat Products, nutrition, chemistry, Food quality, business, lcsh:Nutrition. Foods and food supply, Food Analysis, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a2c636bcc1a38c755b14e8c9d97a65f
https://doi.org/10.20944/preprints201810.0234.v1

المؤلفون: Corliss A. O'Bryan, Philip G. Crandall, Robin Peterson, Frank Yiannas, Natalie Dyenson

المصدر: Food Control. 53:185-188

مصطلحات موضوعية: Specific growth, Luncheon meat, biology, business.industry, Ready to eat, Listeria infection, medicine.disease, medicine.disease_cause, Food safety, biology.organism_classification, Listeria monocytogenes, medicine, Listeria, Food science, business, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0dc082fccd5cf6f1312697a5713100be
https://doi.org/10.1016/j.foodcont.2015.01.015

المؤلفون: Eduardo Mendes Ramos, Ellem Waleska Nascimento da Fonseca Contado, Estela de Rezende Queiroz, Celeste Maria Patto de Abreu, Denise Alvarenga Rocha

المصدر: Brazilian Journal of Food Technology, Volume: 18, Issue: 1, Pages: 49-56, Published: MAR 2015
Brazilian Journal of Food Technology v.18 n.1 2015
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 49-56 (2015)

مصطلحات موضوعية: Taste, Salt content, Starch, Chemical composition, Color, lcsh:TX341-641, Nutritional quality, chemistry.chemical_compound, Fructan, Cor, Food science, biology, Luncheon meat, Chemistry, Composição química, food and beverages, Yacón, Objective texture, Sensory analysis, biology.organism_classification, Textura objetiva, Análise sensorial, Dietary fiber, lcsh:Nutrition. Foods and food supply, Food Science

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7543ec74c9d372d05ff3a57b0877042a
https://doi.org/10.1590/1981-6723.3814

المؤلفون: G. Steffen, L. I. Ellerbroek

المصدر: International Journal of Food Science & Technology. 26:479-483

مصطلحات موضوعية: Luncheon meat, Chemistry, law, food and beverages, Pasteurization, Ripening, Fermentation, Food science, Industrial and Manufacturing Engineering, Food Science, law.invention, Antibacterial agent

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::63ed49386084113ab7f5a0a913a2bd2b
https://doi.org/10.1111/j.1365-2621.1991.tb01992.x