Gotowe bibliografie tematyczne / Processed meat

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Processed meat”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 25 lipca 2025

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Processed meat”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Artykuły w czasopismach na temat "Processed meat"

1

Meyer, Daniel A. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 636. http://dx.doi.org/10.7326/l20-0121.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Westman, Eric C. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 637. http://dx.doi.org/10.7326/l20-0122.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Rosenfeld, Richard M. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 636–37. http://dx.doi.org/10.7326/l20-0123.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Wan, Yi, and Fenglei Wang. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 638–39. http://dx.doi.org/10.7326/l20-0124.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Gong, Cynthia L., Nadine K. Zawadzki, Roy Zawadzki, Jeffrey Tran, and Joel W. Hay. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 637–38. http://dx.doi.org/10.7326/l20-0125.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Johnston, Bradley C., Dena Zeraatkar, Robin W. M. Vernooij, et al. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 639–40. http://dx.doi.org/10.7326/l20-0126.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Rohrmann, Sabine, and Jakob Linseisen. "Processed meat: the real villain?" Proceedings of the Nutrition Society 75, no. 3 (2015): 233–41. http://dx.doi.org/10.1017/s0029665115004255.

Pełny tekst źródła
Streszczenie:
Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, sal
Style APA, Harvard, Vancouver, ISO itp.
8

Geach, Tim. "Processed meat and heart failure." Nature Reviews Cardiology 11, no. 8 (2014): 434. http://dx.doi.org/10.1038/nrcardio.2014.93.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Shan, Liran Christine, Aine Regan, Frank J. Monahan, et al. "Consumer views on “healthier” processed meat." British Food Journal 118, no. 7 (2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.

Pełny tekst źródła
Streszczenie:
Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants.
Style APA, Harvard, Vancouver, ISO itp.
10

Stefan, Daniela Cristina. "Red meat, processed meat and cancer in South Africa." South African Medical Journal 106, no. 1 (2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Rozprawy doktorskie na temat "Processed meat"

1

Moradiannejad, Hesam. "Controlling texture in processed meat production." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/48111/.

Pełny tekst źródła
Streszczenie:
The present study showed the effects of a number of hydrocolloids in terms of adding them dry, pre-hydrated or solubilised and gelled, using unmodified wheat starch, 3 types of carrageenan (kappa, iota and lambda), locust bean gum (LBG), and finally citrus fibre on meat stability, textural properties, and microstructure. The study further elucidated the role of heat induced gelation in texture formation of processed meat products. The finding of the study revealed that the maximum hardness related to the dry state of all hydrocolloids when added to a product containing 65% meat (i.e. 7.4% unmo
Style APA, Harvard, Vancouver, ISO itp.
2

Hullberg, Anja. "Quality of processed pork : influence of RN genotype and processing conditions /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a438.pdf.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Mixon, Bobby J. "Competitiveness of U.S. processed meat industries in the Pacific Rim." online access from Digital dissertation consortium access full-text, 1996. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?9632953.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Sindelar, Jeffrey Joseph. "Investigating uncured no nitrate or nitrite added processed meat products." [Ames, Iowa : Iowa State University], 2006.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Tlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.

Pełny tekst źródła
Streszczenie:
Thesis (MSc (Consumer Science)--Stellenbosch University, 2008.<br>The purpose of this study was to investigate the chemical composition mineral and cholesterol content of the different cuts (breast, drumstick and thigh) of raw guinea fowl meat. The study also aimed at establishing the effect of cooking method on guinea fowl quality attributes by investigating the effect of different cooking methods on the chemical composition and sensory attributes of the different cuts. The effect of injecting a brine solution on the chemical composition and sensory attributes were also investigated. Th
Style APA, Harvard, Vancouver, ISO itp.
6

Weber, Lauren Allison. "Determining the yield and chemical characteristics of trimmings from hot processed and traditionally processed cull meat goats." Thesis, Kansas State University, 2010. http://hdl.handle.net/2097/7134.

Pełny tekst źródła
Streszczenie:
Master of Science<br>Department of Animal Sciences and Industry<br>Terry A. Houser<br>Two experiments were completed as a part of this study. The objective of the first experiment was to determine the differences in chemical characteristics of trimmings from hot processed and traditionally processed cull meat goats. Crossbred cull doe goats (n=18) were assigned to one of 3 kills days with 6 replications per day. The sides of each goat were randomly assigned to hot processed (HP) or traditionally processed (TP). HP sides were fabricated within 2 h of slaughter, ground with 2% salt and dry i
Style APA, Harvard, Vancouver, ISO itp.
7

Katsande, T. C., and R. Govender. "A microbiological survey of fresh meat processed at abattoirs in Gauteng, South Africa." Journal for New Generation Sciences, Vol 12, Issue 2: Central University of Technology, Free State, Bloemfontein, 2014. http://hdl.handle.net/11462/659.

Pełny tekst źródła
Streszczenie:
Published Article<br>The abattoir Hygiene Management System (HMS) was regulated in South Africa under the Meat Safety Act 40 of 2000. Presently, there is no national regulated microbiological standard to compare against meat tested at abattoirs as an indicator of good hygiene practices. The aim of the study was to establish a provincial guideline for a microbiological baseline. This may be used to verify the performance of the implemented HMS. Thirty red meat and twenty-two poultry abattoirs were sampled to determine baseline Total Bacterial Counts (TBCs). The results of this study were compar
Style APA, Harvard, Vancouver, ISO itp.
8

Koep, Karin Sarah Coles. "Production of salami from meat of aquatic and terrestrial mammals." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019/1073.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Smith, Marshall Dean. "A Product Development Study: Rainbow Trout Bologna." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5473.

Pełny tekst źródła
Streszczenie:
Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).
Style APA, Harvard, Vancouver, ISO itp.
10

Jackson, Armitra. "Investigating the microbiological safety of uncured no nitrate or nitrite added processed meat products." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403805.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Książki na temat "Processed meat"

1

Toldrá, Fidel, ed. Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Pearson, A. M. Processed meats. 3rd ed. Aspen Publishers, Inc., 1999.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Ockerman, H. W. Sausage and processed meatformulations. Van Nostrand Reinhold, 1989.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Ockerman, Herbert W. Sausage and processed meat formulations. Van Nostrand Reinhold, 1989.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Fast facts (Fast Facts Ltd.), ed. The processed meat products market. Fast Facts Ltd, 1987.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

United States. Food Safety and Inspection Service., ed. Improving inspection of processed meat and poultry. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

United States. Food Safety and Inspection Service., ed. Improving inspection of processed meat and poultry. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

United States. Food Safety and Inspection Service, ed. Improving inspection of processed meat and poultry. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1988.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Rather, Sajad A., and F. A. Masoodi, eds. Hand Book of Processed Functional Meat Products. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-69868-2.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Nollet, Leo M. L., 1948- and Toldrá Fidel, eds. Handbook of processed meats and poultry analysis. CRC Press, 2009.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Części książek na temat "Processed meat"

1

Pearson, A. M., and T. A. Gillett. "Meat Cookery and Cooked Meat Products." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_5.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Pearson, A. M., and T. A. Gillett. "Canned Meat Formulations." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_16.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Pearson, A. M., and T. A. Gillett. "Restructured Meat Products." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_17.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Rather, Jahangir Ahmad, Najmeenah Akhter, Shazia Akhter, et al. "Processed Meat Products." In Hand Book of Processed Functional Meat Products. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-69868-2_4.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Pearson, A. M., and T. A. Gillett. "Introduction to Meat Processing." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_1.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Pearson, A. M., and T. A. Gillett. "Sectioned and Formed Meat Products." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_7.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Pearson, A. M., and T. A. Gillett. "Reduced and Low Fat Meat Products." In Processed Meats. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_14.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Bailly, Jean-Denis, and Philippe Guerre. "Mycotoxins in Meat and Processed Meat Products." In Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_4.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Nørrung, Birgit, Jens Kirk Andersen, and Sava Buncic. "Main Concerns of Pathogenic Microorganisms in Meat." In Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_1.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Drosinos, Eleftherios H., Panagiotis N. Skandamis, and Marios Mataragas. "Antimicrobials Treatment." In Safety of Meat and Processed Meat. Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_10.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.

Streszczenia konferencji na temat "Processed meat"

1

Zhang, Lingtong, Jing Yang, Chun Ouyang, Yang Yu, and Maolin Pan. "Conceptualizing Processes in Robotic Process Automation: A Basic Meta-Model." In 2024 10th International Conference on Systems and Informatics (ICSAI). IEEE, 2024. https://doi.org/10.1109/icsai65059.2024.10893797.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Shibayama, Wataru, Shuhei Shigaki, Kodai Kato, Yuki Furukawa, and Taiki Saijo. "Functional surface treatment primer (FSTP) meet on new advanced lithographic technologies." In Advances in Patterning Materials and Processes XLII, edited by Ryan Callahan and Anuja De Silva. SPIE, 2025. https://doi.org/10.1117/12.3051918.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Duncan, Tyrone E., Bozenna Pasik-Duncan, and Hamidou Tembine. "Mean-Field-Type Games driven by Rosenblatt Processes." In 2024 10th International Conference on Control, Decision and Information Technologies (CoDIT). IEEE, 2024. http://dx.doi.org/10.1109/codit62066.2024.10708394.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Cheng, Ni. "Research on Risk Management Methods and Processes for Civil Aircraft Operation Safety." In 2024 10th Asia Conference on Mechanical Engineering and Aerospace Engineering (MEAE). IEEE, 2024. https://doi.org/10.1109/meae62008.2024.11026360.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Zhang, Zhen, Qiang Li, Xiaoliang Zhang, and Yizhi Zhang. "Implementation of Accurate Atmospheric Sound Attenuation Calculations in Aircraft Noise Certification Processes." In 2024 10th Asia Conference on Mechanical Engineering and Aerospace Engineering (MEAE). IEEE, 2024. https://doi.org/10.1109/meae62008.2024.11026616.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Sun, Shixu, Yingchao Liu, Lei Zhu, and Xiaojiang Cai. "Enhanced Weakly Supervised Learning Method for Anomaly Detection in Aerospace Product Manufacturing Processes." In 2024 10th Asia Conference on Mechanical Engineering and Aerospace Engineering (MEAE). IEEE, 2024. https://doi.org/10.1109/meae62008.2024.11026692.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Sutakwa, Adi, Atika Nur Syarifah, and Ryan Rohmansyah. "A study on consumer preferences towards frozen processed meat products." In PROCEEDING OF THE 7TH INTERNATIONAL CONFERENCE OF SCIENCE, TECHNOLOGY, AND INTERDISCIPLINARY RESEARCH (IC-STAR 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0105479.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Wu, You, Walter C. Willett, and Stephanie A. Smith-Warner. "Abstract 3471: Total red meat, unprocessed red meat, processed meat and risk of breast cancer - a pooled analysis of 23 cohort studies." In Proceedings: AACR Annual Meeting 2020; April 27-28, 2020 and June 22-24, 2020; Philadelphia, PA. American Association for Cancer Research, 2020. http://dx.doi.org/10.1158/1538-7445.am2020-3471.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Jadallah, Aziza, Usmaan Al-Shehab, and Adam Friedman. "Is There a Role for Plant-Based “Meat” in Cardiovascular Disease Prevention?" In 27th Annual Rowan-Virtua Research Day. Rowan University Libraries, 2023. https://doi.org/10.31986/issn.2689-0690_rdw.stratford_research_day.32_2023.

Pełny tekst źródła
Streszczenie:
Diet is an established risk factor for cardiovascular disease. The American Heart Association recommends following a whole-food, minimally processed diet emphasizing fruit and vegetables to reduce cardiovascular mortality. Recently, processed plant-based meat substitutes, such as Beyond Meat® and Impossible™ foods have become easily accessible to consumers and are advertised as a healthful addition to a plant-based diet. However, these products are highly processed and contain high amounts of saturated fat and sodium. The purpose of this research is to investigate the effect of processed plant
Style APA, Harvard, Vancouver, ISO itp.
10

Patrakova, Irina, and V. V. Starkov. "SOCIAL INNOVATION - REDUCED SODIUM MEAT PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-101.

Pełny tekst źródła
Streszczenie:
Currently, daily sodium intake is about three times the recommended daily allowance for an&#x0D; adult, and processed meat products account for about 20% of total dietary sodium intake. Dietary&#x0D; concerns about excessive salt intake are leading the food industry to look for ways to reduce salt&#x0D; intake. The paper presents private technologies for the production of sausages with a reduced salt&#x0D; content using salt substitutes and flavor enhancers.
Style APA, Harvard, Vancouver, ISO itp.

Raporty organizacyjne na temat "Processed meat"

1

Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

Pełny tekst źródła
Streszczenie:
For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
Style APA, Harvard, Vancouver, ISO itp.
2

Campbell, Tiara, and Olatokunbo Osibogun. Systematic Review of the Correlation Between Red Meat Consumption and Endometriosis. Florida International University, 2025. https://doi.org/10.25148/fiuurj.3.1.10.

Pełny tekst źródła
Streszczenie:
Endometriosis, a chronic estrogen-dependent disorder affecting approximately 10% of women of reproductive age, is associated with symptoms such as chronic pelvic pain and infertility (Yamamoto, 2018, p. 2). Although the pathophysiology of endometriosis remains unclear, emerging evidence suggests that dietary factors, particularly red meat consumption, may influence its development. This systematic review aims to evaluate the existing literature on the correlation between red meat consumption and the risk of developing endometriosis. We conducted a comprehensive systematic review of studies pub
Style APA, Harvard, Vancouver, ISO itp.
3

Gherman, Iulia, Victoria Cohen, Daniel Lloyd, et al. Risk of campylobacteriosis from low-throughput poultry slaughterhouses. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.xkw971.

Pełny tekst źródła
Streszczenie:
Campylobacter is the most common cause of bacterial foodborne illness in the UK. Every year there are an estimated 300,000 foodborne cases in the UK, of which more than half are related to poultry meat. Campylobacter naturally lives in the guts of poultry. Undercooked chicken meat is the main source of exposure to Campylobacter. Thorough cooking kills Campylobacter. Cross-contamination of other food or work surfaces during preparation or storage of chicken can also cause illness. Campylobacter levels are routinely monitored in chicken carcases that are processed in high-throughput slaughterhou
Style APA, Harvard, Vancouver, ISO itp.
4

Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

Pełny tekst źródła
Streszczenie:
Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD
Style APA, Harvard, Vancouver, ISO itp.
5

Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, 2022. http://dx.doi.org/10.56661/d8817170.

Pełny tekst źródła
Streszczenie:
The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the regio
Style APA, Harvard, Vancouver, ISO itp.
6

Nelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, 2021. http://dx.doi.org/10.18122/sped138.boisestate.

Pełny tekst źródła
Streszczenie:
The purpose of this document is to provide readers with the coding protocol that authors used to code 22 meta-analyses focused on mathematics interventions for students with or at-risk of disabilities. The purpose of the systematic review was to evaluate reporting quality in meta-analyses focused on mathematics interventions for students with or at risk of disabilities. To identify meta-analyses for inclusion, we considered peer-reviewed literature published between 2000 and 2020; we searched five education-focused electronic databases, scanned the table of contents of six special education jo
Style APA, Harvard, Vancouver, ISO itp.
7

Nelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, Albertsons Library, 2021. http://dx.doi.org/10.18122/sped.138.boisestate.

Pełny tekst źródła
Streszczenie:
The purpose of this document is to provide readers with the coding protocol that authors used to code 22 meta-analyses focused on mathematics interventions for students with or at-risk of disabilities. The purpose of the systematic review was to evaluate reporting quality in meta-analyses focused on mathematics interventions for students with or at risk of disabilities. To identify meta-analyses for inclusion, we considered peer-reviewed literature published between 2000 and 2020; we searched five education-focused electronic databases, scanned the table of contents of six special education jo
Style APA, Harvard, Vancouver, ISO itp.
8

Zakharchenko, I. V., K. M. Terryll, K. V. Rao, and U. Balachandran. Process parameters, orientation, and functional properties of melt-processed bulk Y-Ba-Cu-O superconductors. Office of Scientific and Technical Information (OSTI), 1995. http://dx.doi.org/10.2172/206575.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Rosser, Katy, Iulia Gherman, Erica Kintz, Paul Cook, and Anthony WIlson. Assessment of the risk to consumers as a result of disruption to the cold chain during direct supply of Qurbani meat and offal. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.nuc910.

Pełny tekst źródła
Streszczenie:
Qurbani is a religious practice that takes place during Eid al-Adha. Consumers practicing Qurbani typically wish to collect meat and red offal within a short time after slaughter, which means these products cannot complete normal chilling processes before leaving the slaughterhouse. This could permit greater growth of pathogens and has the potential to increase the risk of consumer illness. The FSA is working with industry and stakeholder groups to ensure that the risk to consumers under these conditions remains at an acceptable level. To help inform these discussions, the FSA commissioned thi
Style APA, Harvard, Vancouver, ISO itp.
10

Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

Pełny tekst źródła
Streszczenie:
Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Fu
Style APA, Harvard, Vancouver, ISO itp.
Możesz być także zainteresowany rozszerzonymi bibliografiami na temat „Processed meat” dla poszczególnych typów źródeł:
Artykuły w czasopismach Rozprawy doktorskie Książki
Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!

Do bibliografii