Meat Science

Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values

Chemical Engineering / Computer Vision / Meat Science / Skeletal muscle biology / Neural Network / Ireland / Animal Production / Feature Selection / Cooking / Color / Singular value decomposition / Animals / Meat / Supervised Classification / Multilayer Perceptron / Swine / Reproducibility of Results / Food Sciences / Artificial Neural Network / Matrix representation / Ireland / Animal Production / Feature Selection / Cooking / Color / Singular value decomposition / Animals / Meat / Supervised Classification / Multilayer Perceptron / Swine / Reproducibility of Results / Food Sciences / Artificial Neural Network / Matrix representation

Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711

Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus

Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711

Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus

Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711

Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus

In Vivo Estimation of Lamb Carcass Composition by Real-Time Ultrasonography

Chemical Engineering / Meat Science / Animal Production / Food Sciences

Effect of season on contractile and metabolic properties of desert camel muscle (Camelus dromedarius)

Chemical Engineering / Meat Science / Skeletal muscle biology / Animal Production / Energy Metabolism / Female / Animals / Male / Camels / Food Sciences / Seasons / Female / Animals / Male / Camels / Food Sciences / Seasons

Effect of season on contractile and metabolic properties of desert camel muscle (Camelus dromedarius)

Chemical Engineering / Meat Science / Skeletal muscle biology / Animal Production / Energy Metabolism / Female / Animals / Male / Camels / Food Sciences / Seasons / Female / Animals / Male / Camels / Food Sciences / Seasons

LAS REDES CONSTITUIDAS EN TORNO A LA PRODUCCIÓN Y DISTRIBUCIÓN DE PRODUCTOS ORGÁNICOS ARGENTINOS

Meat Science / Actor Network Theory / Organic agriculture / Actor-Network-Theory / Meat Value Chain Analysis / Economic Value Added / Value added / Meat Science and Technology / Added Value / Economic Value Added / Value added / Meat Science and Technology / Added Value

Efecto del proceso de maduracion de carne bovina comercializada en el departamento del Atlantico

Meat Science / Biotechnology

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