Zobrazeno 1 - 10
of 3 467
pro vyhledávání: '"Pork meat"'
Autor:
Tang M; College of Food Science, Southwest University, Chongqing 400715, China., Feng X; College of Food Science, Southwest University, Chongqing 400715, China., Ma L; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China., Yu Y; College of Food Science, Southwest University, Chongqing 400715, China., Zhu H; College of Food Science, Southwest University, Chongqing 400715, China., Fu Y; College of Food Science, Southwest University, Chongqing 400715, China., Sun K; College of Food Science, Southwest University, Chongqing 400715, China., Wu X; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Academy of Animal Science, Chongqing 402460, China; National Center of Technology Innovation for Pigs, Chongqing 402460, China., Wang J; Chongqing Academy of Animal Science, Chongqing 402460, China; National Center of Technology Innovation for Pigs, Chongqing 402460, China., Li X; Culinary Institute of Sichuan Tourism University, Chengdu 610100, China., Zhang Y; College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China. Electronic address: zhy1203@163.com.
Publikováno v:
Meat science [Meat Sci] 2024 Nov; Vol. 217, pp. 109616. Date of Electronic Publication: 2024 Jul 29.
Autor:
Guo L; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Hong C; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Wang W; Institute of Social Welfare, No. 203 Xingsheng Road, Wuhan 430014, Hubei, China., Zhang X; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Chen J; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Chen Z; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China., Ashokkumar M; Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia. Electronic address: masho@unimelb.edu.au., Ma H; School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China. Electronic address: mhl@ujs.edu.cn.
Publikováno v:
Meat science [Meat Sci] 2024 Nov; Vol. 217, pp. 109606. Date of Electronic Publication: 2024 Jul 16.
Autor:
Jiang SS; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China. Electronic address: 007039@yzu.edu.cn., Li Q; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Wang T; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Huang YT; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Guo YL; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Meng XR; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China. Electronic address: xrmeng@yzu.edu.cn.
Publikováno v:
Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Oct; Vol. 109, pp. 106997. Date of Electronic Publication: 2024 Jul 17.
Autor:
Wang J; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Zhu H; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Li H; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Xia S; Anyou Biotechnology Group Co., Ltd, Suzhou, Jiangsu 215400, China., Zhang F; Anyou Biotechnology Group Co., Ltd, Suzhou, Jiangsu 215400, China., Liu C; Anyou Biotechnology Group Co., Ltd, Suzhou, Jiangsu 215400, China., Zheng W; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China., Yao W; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Key Lab of Animal Physiology and Biochemistry, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: yaowen67jp@njau.edu.cn.
Publikováno v:
Meat science [Meat Sci] 2024 Oct; Vol. 216, pp. 109574. Date of Electronic Publication: 2024 Jun 20.
Autor:
Suliga P; Department of Ecology and Natural Resource Management, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway. Electronic address: pawel.suliga@nmbu.no., Schneider S; Department of Pathology, University of Georgia, 501 D. W. Brooks Drive, Athens, GA 30602, United States., Gonzalez J; Department of Animal and Dairy Science, University of Georgia, 425 River Road, Athens, GA 30602, United States., Egelandsdal B; KBM Faculty, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1433 Ås, Norway., Alvseike O; Animalia, Norwegian Meat and Poultry Research Centre, Lørenveien 38, NO-0580 Oslo, Norway., Abie SM; Department of Ecology and Natural Resource Management, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway., Münch D; Department of Ecology and Natural Resource Management, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; Animalia, Norwegian Meat and Poultry Research Centre, Lørenveien 38, NO-0580 Oslo, Norway.
Publikováno v:
Meat science [Meat Sci] 2024 Oct; Vol. 216, pp. 109558. Date of Electronic Publication: 2024 Jun 04.
Autor:
Menezes GL; Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI, United States 53703., Valente Junior DT; Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada N1L0N6., Ferreira REP; Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI, United States 53703., Oliveira DAB; Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI, United States 53703., Araujo JA; Department of Animal Science, Federal University of Viçosa, Viçosa, MG, Brazil 36570-900., Duarte M; Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada N1L0N6. Electronic address: mduarte@uoguelph.ca., Dorea JRR; Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI, United States 53703; Department of Biological Systems Engineering, University of Wisconsin-Madison, Madison, WI, United States 53703. Electronic address: joao.dorea@wisc.edu.
Publikováno v:
Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109675. Date of Electronic Publication: 2024 Sep 21.
Autor:
Božičković I; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun - Belgrade, Serbia., Savić R; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun - Belgrade, Serbia., Panella-Riera N; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells (Girona), Spain., Radojković D; University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun - Belgrade, Serbia., Brun A; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells (Girona), Spain., Font-I-Furnols M; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells (Girona), Spain. Electronic address: maria.font@irta.cat.
Publikováno v:
Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109688. Date of Electronic Publication: 2024 Oct 18.
Autor:
Zhang Y; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China. Electronic address: zyy686868@163.com., Diao Y; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China., Raza SHA; Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China., Huang J; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China., Wang H; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China., Tu W; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China., Zhang J; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China., Zhou J; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China., Tan Y; Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China. Electronic address: typine@163.com.
Publikováno v:
Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109668. Date of Electronic Publication: 2024 Sep 16.
Autor:
Albano-Gaglio M; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain., Mishra P; Food and Biobased Research, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands., Erasmus SW; Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands., Tejeda JF; UEX- Escuela de Ingenierías Agrarias, Av. Adolfo Suárez s/n, 06007 Badajoz, Spain., Brun A; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain., Marcos B; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain., Zomeño C; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain., Font-I-Furnols M; IRTA-Food Quality and Technology, Finca Camps i Armet, 17121 Monells, Spain. Electronic address: maria.font@irta.cat.
Publikováno v:
Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109645. Date of Electronic Publication: 2024 Sep 06.
Autor:
Tomas K; Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia. Electronic address: k.tomas@uq.edu.au., Savaglia J; SunPork Group, Eagle Farm, QLD, Australia., Hewitt RJE; SunPork Group, Eagle Farm, QLD, Australia., Plush KJ; SunPork Group, Eagle Farm, QLD, Australia., D'Souza DN; SunPork Group, Eagle Farm, QLD, Australia., Butler KL; Animal Welfare Science Centre, The University of Melbourne, Parkville, VIC, Australia., Hemsworth PH; Animal Welfare Science Centre, The University of Melbourne, Parkville, VIC, Australia., Tilbrook AJ; Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation and School of Veterinary Science, The University of Queensland, Gatton Campus, QLD, Australia.
Publikováno v:
Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109650. Date of Electronic Publication: 2024 Sep 06.