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Some Characters of
Cl. perfringens
Isolated from Fresh and Marketed Processed Meat
Khalid A. Alkheraije
Open J. Vet. Med.
Vol.3 No.2, June 10, 2013
DOI:
10.4236/ojvm.2013.32029
(PDF 128K)
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Microbiological Contamination of Fresh Chicken Meat in the Retail Stores
Karahmet Enver,
Isaković Senita,
Operta Sabina,
Hamidović Saud,
Toroman Almir,
Đulančić Nermina,
Muhamedagić Samir
Food Nutr. Sci.
Vol.12 No.1, January 28, 2021
DOI:
10.4236/fns.2021.121006
(PDF 260K)
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Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant
Mara Cristina Romero,
Oscar Alfredo Garro,
Ana María Romero,
Ariel Germán Michaluk,
Mirtha Marina Doval,
María Alicia Judis
Food Nutr. Sci.
Vol.5 No.7, March 24, 2014
DOI:
10.4236/fns.2014.57077
(PDF 950K)
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Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties
Carina Lorena Fernández,
Ricardo Alejandro Fogar,
Mirtha Marina Doval,
Ana María Romero,
María Alicia Judis
Food Nutr. Sci.
Vol.7 No.8, June 30, 2016
DOI:
10.4236/fns.2016.78068
(PDF 852K)
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The Effects of Residual Blood of Carcasses on Poultry Technological Quality
Bourbab Mohamed,
Idaomar Mohamed
Food Nutr. Sci.
Vol.3 No.10, October 12, 2012
DOI:
10.4236/fns.2012.310181
(PDF 186K)
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