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Microbiology of beef processing.

Autor: Nottingham, P. M., Wyborn, R.

Publikováno v: New Zealand Journal of Agricultural Research; Feb1975, Vol. 18 Issue 1, p23-27, 5p

Hot cutting of lamb and mutton.

Autor: McLEOD, K., GILBERT, K. V., WYBORN, R., WENHAM, L. M., DAVEY, C. L., LOCKER, R. H.

Publikováno v: International Journal of Food Science & Technology; Mar1973, Vol. 8 Issue 1, p71-76, 6p

The Making of a Metric: Co-Producing Decision-Relevant Climate Science.

Autor: Jagannathan, Kripa¹ (AUTHOR) kripajagan@berkeley.edu, Jones, Andrew D.² (AUTHOR), Ray, Isha³ (AUTHOR)

Publikováno v: Bulletin of the American Meteorological Society. Aug2021, Vol. 102 Issue 8, pE1579-E1590. 12p.

Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.

Autor: Zhang Q; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Shen J; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Meng G; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Wang H; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Liu C; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Zhu C; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Zhao G; Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, People's Republic of China.; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, People's Republic of China., Tong L; Tongliao Comprehensive Test Station, Tongliao, People's Republic of China.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jan 30; Vol. 104 (2), pp. 883-891. Date of Electronic Publication: 2023 Sep 29.