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You searched for subject:(Meat products). Showing records 1 – 30 of 160 total matches.

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University of Hawaii – Manoa

1. Fernandez, Mele Kealoha. Meat-alternative products : nutrient composition and food label quality.

Degree: 2016, University of Hawaii – Manoa

M.S. University of Hawaii at Manoa 2012.

Many people are choosing vegetarian options, however, the USDA database has limited data on meat-alternative options making it… (more)

Subjects/Keywords: vegetarian; USDA database; meat-alternative products

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Fernandez, M. K. (2016). Meat-alternative products : nutrient composition and food label quality. (Thesis). University of Hawaii – Manoa. Retrieved from http://hdl.handle.net/10125/100892

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Fernandez, Mele Kealoha. “Meat-alternative products : nutrient composition and food label quality.” 2016. Thesis, University of Hawaii – Manoa. Accessed September 19, 2020. http://hdl.handle.net/10125/100892.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Fernandez, Mele Kealoha. “Meat-alternative products : nutrient composition and food label quality.” 2016. Web. 19 Sep 2020.

Vancouver:

Fernandez MK. Meat-alternative products : nutrient composition and food label quality. [Internet] [Thesis]. University of Hawaii – Manoa; 2016. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/10125/100892.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fernandez MK. Meat-alternative products : nutrient composition and food label quality. [Thesis]. University of Hawaii – Manoa; 2016. Available from: http://hdl.handle.net/10125/100892

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University College Cork

2. Ojha, K. Shikha. Application of ultrasound technology for functional meat products.

Degree: 2017, University College Cork

 With increasing consumer awareness of health and nutrition, the meat processing industry is eager to engage in a search for innovative ways of processing and… (more)

Subjects/Keywords: Ultrasound technology; Meat processing; Functional meat products; Lactobacillus; Beef jerky

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APA (6th Edition):

Ojha, K. S. (2017). Application of ultrasound technology for functional meat products. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/5768

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ojha, K Shikha. “Application of ultrasound technology for functional meat products.” 2017. Thesis, University College Cork. Accessed September 19, 2020. http://hdl.handle.net/10468/5768.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ojha, K Shikha. “Application of ultrasound technology for functional meat products.” 2017. Web. 19 Sep 2020.

Vancouver:

Ojha KS. Application of ultrasound technology for functional meat products. [Internet] [Thesis]. University College Cork; 2017. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/10468/5768.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ojha KS. Application of ultrasound technology for functional meat products. [Thesis]. University College Cork; 2017. Available from: http://hdl.handle.net/10468/5768

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

3. Prevolnik, Maja. Uporabnost NIR spektroskopije za določanje lastnosti mesa.

Degree: 2011, Univerza v Mariboru

V predstavljenih raziskavah smo preucevali uporabnost bližnje infrardece (NIR) spektroskopije za napovedovanje kemijske sestave in kakovosti mesa. Spektralne analize smo izvedli s spektrofotometrom NIR Systems… (more)

Subjects/Keywords: NIR spektroskopija; meso; mesni izdelki; kemijska sestava; kakovost mesa; NIR spectroscopy; meat; meat products; chemical composition; meat quality

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APA (6th Edition):

Prevolnik, M. (2011). Uporabnost NIR spektroskopije za določanje lastnosti mesa. (Doctoral Dissertation). Univerza v Mariboru. Retrieved from https://dk.um.si/IzpisGradiva.php?id=17620 ; https://dk.um.si/Dokument.php?id=20651&dn=

Chicago Manual of Style (16th Edition):

Prevolnik, Maja. “Uporabnost NIR spektroskopije za določanje lastnosti mesa.” 2011. Doctoral Dissertation, Univerza v Mariboru. Accessed September 19, 2020. https://dk.um.si/IzpisGradiva.php?id=17620 ; https://dk.um.si/Dokument.php?id=20651&dn=.

MLA Handbook (7th Edition):

Prevolnik, Maja. “Uporabnost NIR spektroskopije za določanje lastnosti mesa.” 2011. Web. 19 Sep 2020.

Vancouver:

Prevolnik M. Uporabnost NIR spektroskopije za določanje lastnosti mesa. [Internet] [Doctoral dissertation]. Univerza v Mariboru; 2011. [cited 2020 Sep 19]. Available from: https://dk.um.si/IzpisGradiva.php?id=17620 ; https://dk.um.si/Dokument.php?id=20651&dn=.

Council of Science Editors:

Prevolnik M. Uporabnost NIR spektroskopije za določanje lastnosti mesa. [Doctoral Dissertation]. Univerza v Mariboru; 2011. Available from: https://dk.um.si/IzpisGradiva.php?id=17620 ; https://dk.um.si/Dokument.php?id=20651&dn=

4. Siddiqui, Mahjabeen. Development, preservation and microbiological quality evaluation of hurdle processed buffalo meat products under ambient conditions; -.

Degree: Agricultural Microbiology, 2005, Aligarh Muslim University

Abstract available newline newline

Summary p. 175-185, Bibliography p. 201-217, Appendix p. 187-200

Advisors/Committee Members: Musarrat, Javed, Srivastava, P K.

Subjects/Keywords: Development; Preservation; Microbiological; Quality Evaluation; Processed Buffalo Meat Products; Ambient Conditions

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APA (6th Edition):

Siddiqui, M. (2005). Development, preservation and microbiological quality evaluation of hurdle processed buffalo meat products under ambient conditions; -. (Thesis). Aligarh Muslim University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/53609

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Siddiqui, Mahjabeen. “Development, preservation and microbiological quality evaluation of hurdle processed buffalo meat products under ambient conditions; -.” 2005. Thesis, Aligarh Muslim University. Accessed September 19, 2020. http://shodhganga.inflibnet.ac.in/handle/10603/53609.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Siddiqui, Mahjabeen. “Development, preservation and microbiological quality evaluation of hurdle processed buffalo meat products under ambient conditions; -.” 2005. Web. 19 Sep 2020.

Vancouver:

Siddiqui M. Development, preservation and microbiological quality evaluation of hurdle processed buffalo meat products under ambient conditions; -. [Internet] [Thesis]. Aligarh Muslim University; 2005. [cited 2020 Sep 19]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/53609.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Siddiqui M. Development, preservation and microbiological quality evaluation of hurdle processed buffalo meat products under ambient conditions; -. [Thesis]. Aligarh Muslim University; 2005. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/53609

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Lithuanian Veterinary Academy

5. Orla, Linas. Mėsos produktų pardavimų valdymas „X „ įmonėje.

Degree: Master, Zootechny, 2010, Lithuanian Veterinary Academy

Rinkos ekonomikos sąlygomis pardavimo procesas labai svarbus. Yra daug gamintojų, kurių produkcija labai panaši tiek savo kokybinėmis savybėmis, tiek savo kaina. Dėl to gaminamų prekių… (more)

Subjects/Keywords: Mėsos produktai; Pardavimai; Valdymas; Meat products; Sales; Management

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APA (6th Edition):

Orla, Linas. (2010). Mėsos produktų pardavimų valdymas „X „ įmonėje. (Masters Thesis). Lithuanian Veterinary Academy. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_121213-57538 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Orla, Linas. “Mėsos produktų pardavimų valdymas „X „ įmonėje.” 2010. Masters Thesis, Lithuanian Veterinary Academy. Accessed September 19, 2020. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_121213-57538 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Orla, Linas. “Mėsos produktų pardavimų valdymas „X „ įmonėje.” 2010. Web. 19 Sep 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Orla, Linas. Mėsos produktų pardavimų valdymas „X „ įmonėje. [Internet] [Masters thesis]. Lithuanian Veterinary Academy; 2010. [cited 2020 Sep 19]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_121213-57538 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Orla, Linas. Mėsos produktų pardavimų valdymas „X „ įmonėje. [Masters Thesis]. Lithuanian Veterinary Academy; 2010. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100315_121213-57538 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


Univerzitet u Beogradu

6. Petronijević, Radivoj B., 1968-. Ispitivanje mogućnosti primene novih metoda za kontrolu upotrebe prirodnih i veštačkih boja kod proizvoda od mesa.

Degree: Fakultet veterinarske medicine, 2015, Univerzitet u Beogradu

biotehničke nauke - veterinarstvo / biotechnical sciences - veterinary medicine

Kontrola upotrebe boja koje se kao aditivi danas široko koriste u proizvodnji hrane ima veliki… (more)

Subjects/Keywords: food dyes; L*a*b* colorimetry; liquid chromatography; meat products

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APA (6th Edition):

Petronijević, Radivoj B., 1. (2015). Ispitivanje mogućnosti primene novih metoda za kontrolu upotrebe prirodnih i veštačkih boja kod proizvoda od mesa. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:8049/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Petronijević, Radivoj B., 1968-. “Ispitivanje mogućnosti primene novih metoda za kontrolu upotrebe prirodnih i veštačkih boja kod proizvoda od mesa.” 2015. Thesis, Univerzitet u Beogradu. Accessed September 19, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:8049/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Petronijević, Radivoj B., 1968-. “Ispitivanje mogućnosti primene novih metoda za kontrolu upotrebe prirodnih i veštačkih boja kod proizvoda od mesa.” 2015. Web. 19 Sep 2020.

Vancouver:

Petronijević, Radivoj B. 1. Ispitivanje mogućnosti primene novih metoda za kontrolu upotrebe prirodnih i veštačkih boja kod proizvoda od mesa. [Internet] [Thesis]. Univerzitet u Beogradu; 2015. [cited 2020 Sep 19]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:8049/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Petronijević, Radivoj B. 1. Ispitivanje mogućnosti primene novih metoda za kontrolu upotrebe prirodnih i veštačkih boja kod proizvoda od mesa. [Thesis]. Univerzitet u Beogradu; 2015. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:8049/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

7. Nuckles, Rodney Owen. Composition and functional properties of meat by-product protein fractions.

Degree: PhD, Department of Food Science and Human Nutrition, 1990, Michigan State University

Subjects/Keywords: Meat – Processing – Edible by-products

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nuckles, R. O. (1990). Composition and functional properties of meat by-product protein fractions. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:23460

Chicago Manual of Style (16th Edition):

Nuckles, Rodney Owen. “Composition and functional properties of meat by-product protein fractions.” 1990. Doctoral Dissertation, Michigan State University. Accessed September 19, 2020. http://etd.lib.msu.edu/islandora/object/etd:23460.

MLA Handbook (7th Edition):

Nuckles, Rodney Owen. “Composition and functional properties of meat by-product protein fractions.” 1990. Web. 19 Sep 2020.

Vancouver:

Nuckles RO. Composition and functional properties of meat by-product protein fractions. [Internet] [Doctoral dissertation]. Michigan State University; 1990. [cited 2020 Sep 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:23460.

Council of Science Editors:

Nuckles RO. Composition and functional properties of meat by-product protein fractions. [Doctoral Dissertation]. Michigan State University; 1990. Available from: http://etd.lib.msu.edu/islandora/object/etd:23460


Texas Tech University

8. Boyd, Beverly. Product characteristics as factors in product adoption.

Degree: Mass Communications, 1973, Texas Tech University

Subjects/Keywords: Frozen meat; Consumers; New products

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APA (6th Edition):

Boyd, B. (1973). Product characteristics as factors in product adoption. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/9412

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Boyd, Beverly. “Product characteristics as factors in product adoption.” 1973. Thesis, Texas Tech University. Accessed September 19, 2020. http://hdl.handle.net/2346/9412.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Boyd, Beverly. “Product characteristics as factors in product adoption.” 1973. Web. 19 Sep 2020.

Vancouver:

Boyd B. Product characteristics as factors in product adoption. [Internet] [Thesis]. Texas Tech University; 1973. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/2346/9412.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Boyd B. Product characteristics as factors in product adoption. [Thesis]. Texas Tech University; 1973. Available from: http://hdl.handle.net/2346/9412

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

9. Silva, Flávia Rafaela Santos. Detecção de reatividade divergente pelo teste de labirinto e sua implicação em indicadores fisiológicos e musculares de estresse em suínos sob diferentes manejos pré-abate.

Degree: Mestrado, Ciência Animal e Pastagens, 2010, University of São Paulo

 Numerosos estudos tem demonstrado a relação entre medidas comportamentais e fisiológicas de estresse em suínos no abate e subseqüente efeitos na qualidade de carne. Uma… (more)

Subjects/Keywords: Abate; Behavior; Carnes e derivados - Qualidade; Comportamento animal; Estresse; Meat and meat products Quality; Pigs- Handling.; Slaughter; Stress; Suínos - Manejo.

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APA (6th Edition):

Silva, F. R. S. (2010). Detecção de reatividade divergente pelo teste de labirinto e sua implicação em indicadores fisiológicos e musculares de estresse em suínos sob diferentes manejos pré-abate. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11139/tde-23022010-103800/ ;

Chicago Manual of Style (16th Edition):

Silva, Flávia Rafaela Santos. “Detecção de reatividade divergente pelo teste de labirinto e sua implicação em indicadores fisiológicos e musculares de estresse em suínos sob diferentes manejos pré-abate.” 2010. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-23022010-103800/ ;.

MLA Handbook (7th Edition):

Silva, Flávia Rafaela Santos. “Detecção de reatividade divergente pelo teste de labirinto e sua implicação em indicadores fisiológicos e musculares de estresse em suínos sob diferentes manejos pré-abate.” 2010. Web. 19 Sep 2020.

Vancouver:

Silva FRS. Detecção de reatividade divergente pelo teste de labirinto e sua implicação em indicadores fisiológicos e musculares de estresse em suínos sob diferentes manejos pré-abate. [Internet] [Masters thesis]. University of São Paulo; 2010. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-23022010-103800/ ;.

Council of Science Editors:

Silva FRS. Detecção de reatividade divergente pelo teste de labirinto e sua implicação em indicadores fisiológicos e musculares de estresse em suínos sob diferentes manejos pré-abate. [Masters Thesis]. University of São Paulo; 2010. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-23022010-103800/ ;

10. Selani, Miriam Mabel. Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento.

Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2010, University of São Paulo

 A carne de frango, em razão da elevada concentração de ácidos graxos insaturados, é altamente suscetível ao processo de oxidação lipídica, que afeta sabor, aroma,… (more)

Subjects/Keywords: Antioxidantes; Antioxidants; Bagaços; Carne e derivados; Chicken; Congelamento; Frangos; Frozen storage; Grapes; Meat and meat products; Pomace; Uvas.

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APA (6th Edition):

Selani, M. M. (2010). Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-25052010-094238/ ;

Chicago Manual of Style (16th Edition):

Selani, Miriam Mabel. “Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento.” 2010. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-25052010-094238/ ;.

MLA Handbook (7th Edition):

Selani, Miriam Mabel. “Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento.” 2010. Web. 19 Sep 2020.

Vancouver:

Selani MM. Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento. [Internet] [Masters thesis]. University of São Paulo; 2010. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-25052010-094238/ ;.

Council of Science Editors:

Selani MM. Extrato de bagaço de uva como antioxidante natural em carne de frango processada e armazenada sob congelamento. [Masters Thesis]. University of São Paulo; 2010. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-25052010-094238/ ;

11. Matias, Hugo Alexandre Pantaleão. Plano de negócio - Pullum: lançamento novo produto.

Degree: 2012, RCAAP

Mestrado em Finanças

O mercado da alimentação é um dos mercados que se mantem activo desde o início da história do comércio. É essencial para… (more)

Subjects/Keywords: Produtos de carne; Carne de aves; Plano de negócio; Novo produto; Meat products; Poultry meat; Business plan; New product

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APA (6th Edition):

Matias, H. A. P. (2012). Plano de negócio - Pullum: lançamento novo produto. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4638

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Matias, Hugo Alexandre Pantaleão. “Plano de negócio - Pullum: lançamento novo produto.” 2012. Thesis, RCAAP. Accessed September 19, 2020. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4638.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Matias, Hugo Alexandre Pantaleão. “Plano de negócio - Pullum: lançamento novo produto.” 2012. Web. 19 Sep 2020.

Vancouver:

Matias HAP. Plano de negócio - Pullum: lançamento novo produto. [Internet] [Thesis]. RCAAP; 2012. [cited 2020 Sep 19]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4638.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Matias HAP. Plano de negócio - Pullum: lançamento novo produto. [Thesis]. RCAAP; 2012. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.iscte-iul.pt:10071/4638

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

12. Tomíšek, Martin. Využití DNA analýzy při testování autenticity masných výrobků: Use of DNA analysis in testing of authenticity of meat products.

Degree: 2019, Brno University of Technology

 This bachelor thesis deals with issues of authenticity and possibilities of its determination. In the theoretical part there is a literary research on the authenticity… (more)

Subjects/Keywords: maso; masné produkty; probiotika; metoda PCR; izolace DNA; meat; meat products; probiotics; PCR method; DNA isolation

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APA (6th Edition):

Tomíšek, M. (2019). Využití DNA analýzy při testování autenticity masných výrobků: Use of DNA analysis in testing of authenticity of meat products. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/82635

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Tomíšek, Martin. “Využití DNA analýzy při testování autenticity masných výrobků: Use of DNA analysis in testing of authenticity of meat products.” 2019. Thesis, Brno University of Technology. Accessed September 19, 2020. http://hdl.handle.net/11012/82635.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Tomíšek, Martin. “Využití DNA analýzy při testování autenticity masných výrobků: Use of DNA analysis in testing of authenticity of meat products.” 2019. Web. 19 Sep 2020.

Vancouver:

Tomíšek M. Využití DNA analýzy při testování autenticity masných výrobků: Use of DNA analysis in testing of authenticity of meat products. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/11012/82635.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tomíšek M. Využití DNA analýzy při testování autenticity masných výrobků: Use of DNA analysis in testing of authenticity of meat products. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/82635

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

13. Huang, Shiqi. Functional Properties of Breadfruit Flour and Its Application in Processed Meat.

Degree: PhD, Department of Food Science, 2020, University of Guelph

 The compositional and functional properties of breadfruit flour and comminuted beef/beef emulsions prepared with breadfruit flour were studied. The breadfruit flour was compared with traditional… (more)

Subjects/Keywords: meat emulsion modeling; breadfruit flour; meat processing; meat ingredients; extruded flour; comminuted beef; processed beef products; meat color stability; meat texture properties; flour; pasting properties; retrogradation; flour modification; extrusion; meat; beef; meat science; food science; starch; novel ingredients; tropical fruit; tropical flour; breadfruit; banana; thermodynamics; composition; retrogradation; texture; meat quality; meat batter; protein gels; meat emulsion; processed meat; functional properties; tropical fruit flour; meat rheological property; gelatinization; pregelatinizied starch; pregelatinizied flour

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Huang, S. (2020). Functional Properties of Breadfruit Flour and Its Application in Processed Meat. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198

Chicago Manual of Style (16th Edition):

Huang, Shiqi. “Functional Properties of Breadfruit Flour and Its Application in Processed Meat.” 2020. Doctoral Dissertation, University of Guelph. Accessed September 19, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198.

MLA Handbook (7th Edition):

Huang, Shiqi. “Functional Properties of Breadfruit Flour and Its Application in Processed Meat.” 2020. Web. 19 Sep 2020.

Vancouver:

Huang S. Functional Properties of Breadfruit Flour and Its Application in Processed Meat. [Internet] [Doctoral dissertation]. University of Guelph; 2020. [cited 2020 Sep 19]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198.

Council of Science Editors:

Huang S. Functional Properties of Breadfruit Flour and Its Application in Processed Meat. [Doctoral Dissertation]. University of Guelph; 2020. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/21198

14. Fassarella, Luiza Meneguelli. Impactos das medidas técnicas e sanitárias nas exportações brasileiras de carne de frango.

Degree: Mestrado, Economia Aplicada, 2011, University of São Paulo

O principal objetivo deste trabalho é avaliar os efeitos das medidas técnicas e sanitárias introduzidas pelos principais importadores mundiais sobre o acesso da carne de… (more)

Subjects/Keywords: Broiler meat; Carnes e derivados; Comércio internacional; Exportação - Brasil; Exportation Brazil; Frangos de corte; International Trade; Meat and meat products; Medidas sanitárias animal.; Sanitary measures.

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APA (6th Edition):

Fassarella, L. M. (2011). Impactos das medidas técnicas e sanitárias nas exportações brasileiras de carne de frango. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11132/tde-10022011-161211/ ;

Chicago Manual of Style (16th Edition):

Fassarella, Luiza Meneguelli. “Impactos das medidas técnicas e sanitárias nas exportações brasileiras de carne de frango.” 2011. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11132/tde-10022011-161211/ ;.

MLA Handbook (7th Edition):

Fassarella, Luiza Meneguelli. “Impactos das medidas técnicas e sanitárias nas exportações brasileiras de carne de frango.” 2011. Web. 19 Sep 2020.

Vancouver:

Fassarella LM. Impactos das medidas técnicas e sanitárias nas exportações brasileiras de carne de frango. [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11132/tde-10022011-161211/ ;.

Council of Science Editors:

Fassarella LM. Impactos das medidas técnicas e sanitárias nas exportações brasileiras de carne de frango. [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/11/11132/tde-10022011-161211/ ;

15. Rodrigues, Gustavo Henrique. Desempenho, características da carcaça, perfil de ácidos graxos e parâmetros ruminais de ovinos alimentados com rações contendo polpa cítrica úmida semi despectinada e/ou polpa cítrica desidratada.

Degree: PhD, Ciência Animal e Pastagens, 2009, University of São Paulo

O objetivo desse estudo foi avaliar o desempenho, o perfil de ácidos graxos e os parâmetros ruminais de ovinos alimentados com co-produtos da indústria citrícola… (more)

Subjects/Keywords: Ácidos graxos; Alimentação animal; Animal feeding; By-products for animals; Carnes e derivados; Fatty acids; Leite; Meat and meat products; Milk; Ovinos; Rumen; Rúmen; Sheep.; Subprodutos para animais.

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APA (6th Edition):

Rodrigues, G. H. (2009). Desempenho, características da carcaça, perfil de ácidos graxos e parâmetros ruminais de ovinos alimentados com rações contendo polpa cítrica úmida semi despectinada e/ou polpa cítrica desidratada. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11139/tde-13102009-153558/ ;

Chicago Manual of Style (16th Edition):

Rodrigues, Gustavo Henrique. “Desempenho, características da carcaça, perfil de ácidos graxos e parâmetros ruminais de ovinos alimentados com rações contendo polpa cítrica úmida semi despectinada e/ou polpa cítrica desidratada.” 2009. Doctoral Dissertation, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-13102009-153558/ ;.

MLA Handbook (7th Edition):

Rodrigues, Gustavo Henrique. “Desempenho, características da carcaça, perfil de ácidos graxos e parâmetros ruminais de ovinos alimentados com rações contendo polpa cítrica úmida semi despectinada e/ou polpa cítrica desidratada.” 2009. Web. 19 Sep 2020.

Vancouver:

Rodrigues GH. Desempenho, características da carcaça, perfil de ácidos graxos e parâmetros ruminais de ovinos alimentados com rações contendo polpa cítrica úmida semi despectinada e/ou polpa cítrica desidratada. [Internet] [Doctoral dissertation]. University of São Paulo; 2009. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-13102009-153558/ ;.

Council of Science Editors:

Rodrigues GH. Desempenho, características da carcaça, perfil de ácidos graxos e parâmetros ruminais de ovinos alimentados com rações contendo polpa cítrica úmida semi despectinada e/ou polpa cítrica desidratada. [Doctoral Dissertation]. University of São Paulo; 2009. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-13102009-153558/ ;

16. Oliveira, Edite Manuela Santos. Perfil, hábitos e atitudes do consumidor de carne mirandesa DOP.

Degree: 2010, Instituto Politécnico de Bragança

Prof. Doutora Maria Isabel Ribeiro, Prof. Doutora Sílvia Nobre e Mestre Fernando Sousa

O objectivo deste estudo é conhecer o perfil, os hábitos e as… (more)

Subjects/Keywords: Carne mirandesa; Economia local; Produtos tradicionais; Mirandesa meat; Local economy; Traditional products

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APA (6th Edition):

Oliveira, E. M. S. (2010). Perfil, hábitos e atitudes do consumidor de carne mirandesa DOP. (Thesis). Instituto Politécnico de Bragança. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:bibliotecadigital.ipb.pt:10198/2600

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Oliveira, Edite Manuela Santos. “Perfil, hábitos e atitudes do consumidor de carne mirandesa DOP.” 2010. Thesis, Instituto Politécnico de Bragança. Accessed September 19, 2020. https://www.rcaap.pt/detail.jsp?id=oai:bibliotecadigital.ipb.pt:10198/2600.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Oliveira, Edite Manuela Santos. “Perfil, hábitos e atitudes do consumidor de carne mirandesa DOP.” 2010. Web. 19 Sep 2020.

Vancouver:

Oliveira EMS. Perfil, hábitos e atitudes do consumidor de carne mirandesa DOP. [Internet] [Thesis]. Instituto Politécnico de Bragança; 2010. [cited 2020 Sep 19]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:bibliotecadigital.ipb.pt:10198/2600.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Oliveira EMS. Perfil, hábitos e atitudes do consumidor de carne mirandesa DOP. [Thesis]. Instituto Politécnico de Bragança; 2010. Available from: https://www.rcaap.pt/detail.jsp?id=oai:bibliotecadigital.ipb.pt:10198/2600

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Lithuanian Veterinary Academy

17. Mazaliauskaitė, Inga. Biogeninių aminų susidarymo mėsos gaminiuose priežastys ir prevencija.

Degree: Master, Zootechny, 2009, Lithuanian Veterinary Academy

Maisto saugos valdymas turi apimti visą maisto gamybos grandinę, pradedant žaliavos paruošimu baigiant pateikimu vartotojui. Produkto kokybę ir saugą gali veikti ne tik teršalai, bet… (more)

Subjects/Keywords: Fermentuotos dešros; Mėsos produktai; Biogeniniai aminai; Prevencija; Boiled sausages; Meat products; Biogenic amines; Prevention

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APA (6th Edition):

Mazaliauskaitė, I. (2009). Biogeninių aminų susidarymo mėsos gaminiuose priežastys ir prevencija. (Masters Thesis). Lithuanian Veterinary Academy. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131446-11776 ;

Chicago Manual of Style (16th Edition):

Mazaliauskaitė, Inga. “Biogeninių aminų susidarymo mėsos gaminiuose priežastys ir prevencija.” 2009. Masters Thesis, Lithuanian Veterinary Academy. Accessed September 19, 2020. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131446-11776 ;.

MLA Handbook (7th Edition):

Mazaliauskaitė, Inga. “Biogeninių aminų susidarymo mėsos gaminiuose priežastys ir prevencija.” 2009. Web. 19 Sep 2020.

Vancouver:

Mazaliauskaitė I. Biogeninių aminų susidarymo mėsos gaminiuose priežastys ir prevencija. [Internet] [Masters thesis]. Lithuanian Veterinary Academy; 2009. [cited 2020 Sep 19]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131446-11776 ;.

Council of Science Editors:

Mazaliauskaitė I. Biogeninių aminų susidarymo mėsos gaminiuose priežastys ir prevencija. [Masters Thesis]. Lithuanian Veterinary Academy; 2009. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090313_131446-11776 ;

18. Buzys, Laurynas. Biogeninių aminų formavimasis mėsos produktuose.

Degree: Master, Public Health, 2011, Lithuanian Academic Libraries Network (LABT)

Maisto saugos valdymas turi apimti visą maisto gamybos grandinę − pradedant žaliavos paruošimu ir baigiant pateikimu vartotojui. Produkto kokybę ir saugą gali veikti ne tik… (more)

Subjects/Keywords: Biogeniniai aminai; Putrescino; Histamino; Tiaminas; Mėsos produktai; Biogenic amines; Putrescine; Histamine; Tiramine; Meat products

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APA (6th Edition):

Buzys, Laurynas. (2011). Biogeninių aminų formavimasis mėsos produktuose. (Masters Thesis). Lithuanian Academic Libraries Network (LABT). Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110609_124252-77342 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Buzys, Laurynas. “Biogeninių aminų formavimasis mėsos produktuose.” 2011. Masters Thesis, Lithuanian Academic Libraries Network (LABT). Accessed September 19, 2020. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110609_124252-77342 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Buzys, Laurynas. “Biogeninių aminų formavimasis mėsos produktuose.” 2011. Web. 19 Sep 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Buzys, Laurynas. Biogeninių aminų formavimasis mėsos produktuose. [Internet] [Masters thesis]. Lithuanian Academic Libraries Network (LABT); 2011. [cited 2020 Sep 19]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110609_124252-77342 ;.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Buzys, Laurynas. Biogeninių aminų formavimasis mėsos produktuose. [Masters Thesis]. Lithuanian Academic Libraries Network (LABT); 2011. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2011~D_20110609_124252-77342 ;

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


University of Pretoria

19. Langa, R.L.S. (Rashwahla Lesiba Sydwell). Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125.

Degree: Microbiology and Plant Pathology, 2010, University of Pretoria

 Economic demands for milk and meat products force farmers to increase the carbohydrate content of grains fed to animals. One of the consequences of this… (more)

Subjects/Keywords: Farmers; Animals; Lactic acid; M. elsdenii ncimb 41125; Milk and meat products; UCTD

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APA (6th Edition):

Langa, R. L. S. (. L. (2010). Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/29193

Chicago Manual of Style (16th Edition):

Langa, R L S (Rashwahla Lesiba. “Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125.” 2010. Masters Thesis, University of Pretoria. Accessed September 19, 2020. http://hdl.handle.net/2263/29193.

MLA Handbook (7th Edition):

Langa, R L S (Rashwahla Lesiba. “Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125.” 2010. Web. 19 Sep 2020.

Vancouver:

Langa RLS(L. Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125. [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/2263/29193.

Council of Science Editors:

Langa RLS(L. Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125. [Masters Thesis]. University of Pretoria; 2010. Available from: http://hdl.handle.net/2263/29193

20. Aksıt, Özge. Ankara ilinde keçi eti tüketici algısı: Goat meat consumer perception in Ankara province.

Degree: Fen Fakültesi, 2019, University of Ankara

 Bu araştırmada Ankara ili merkez ilçelerdeki keçi eti tüketim alışkanlığını belirlemek amacıyla 2019 yılı Nisan-Mayıs ayları içerisinde 269 tüketici ile yüz yüze anket yapılmıştır. Anket… (more)

Subjects/Keywords: Ankara; Keçi eti ürünleri; Tüketici algısı; Ankara province; Goat meat products; Consumer’s perception

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APA (6th Edition):

Aksıt, . (2019). Ankara ilinde keçi eti tüketici algısı: Goat meat consumer perception in Ankara province. (Masters Thesis). University of Ankara. Retrieved from http://hdl.handle.net/20.500.12575/69058

Chicago Manual of Style (16th Edition):

Aksıt, Özge. “Ankara ilinde keçi eti tüketici algısı: Goat meat consumer perception in Ankara province.” 2019. Masters Thesis, University of Ankara. Accessed September 19, 2020. http://hdl.handle.net/20.500.12575/69058.

MLA Handbook (7th Edition):

Aksıt, Özge. “Ankara ilinde keçi eti tüketici algısı: Goat meat consumer perception in Ankara province.” 2019. Web. 19 Sep 2020.

Vancouver:

Aksıt . Ankara ilinde keçi eti tüketici algısı: Goat meat consumer perception in Ankara province. [Internet] [Masters thesis]. University of Ankara; 2019. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/20.500.12575/69058.

Council of Science Editors:

Aksıt . Ankara ilinde keçi eti tüketici algısı: Goat meat consumer perception in Ankara province. [Masters Thesis]. University of Ankara; 2019. Available from: http://hdl.handle.net/20.500.12575/69058


University of Pretoria

21. [No author]. Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125 .

Degree: 2010, University of Pretoria

 Economic demands for milk and meat products force farmers to increase the carbohydrate content of grains fed to animals. One of the consequences of this… (more)

Subjects/Keywords: Farmers; Animals; Lactic acid; M. elsdenii ncimb 41125; Milk and meat products; UCTD

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APA (6th Edition):

author], [. (2010). Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125 . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-11022010-201541/

Chicago Manual of Style (16th Edition):

author], [No. “Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125 .” 2010. Masters Thesis, University of Pretoria. Accessed September 19, 2020. http://upetd.up.ac.za/thesis/available/etd-11022010-201541/.

MLA Handbook (7th Edition):

author], [No. “Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125 .” 2010. Web. 19 Sep 2020.

Vancouver:

author] [. Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125 . [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Sep 19]. Available from: http://upetd.up.ac.za/thesis/available/etd-11022010-201541/.

Council of Science Editors:

author] [. Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125 . [Masters Thesis]. University of Pretoria; 2010. Available from: http://upetd.up.ac.za/thesis/available/etd-11022010-201541/


Brno University of Technology

22. Javorská, Kateřina. Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products.

Degree: 2019, Brno University of Technology

 This Bachelor’s thesis deals with the evaluation of sensory quality of meat products. The 5 samples of pork ham of different quality and from different… (more)

Subjects/Keywords: masné výrobky; senzorická kvalita; senzorická analýza; meat products; sensory quality; sensory analysis

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APA (6th Edition):

Javorská, K. (2019). Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/8371

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Javorská, Kateřina. “Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products.” 2019. Thesis, Brno University of Technology. Accessed September 19, 2020. http://hdl.handle.net/11012/8371.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Javorská, Kateřina. “Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products.” 2019. Web. 19 Sep 2020.

Vancouver:

Javorská K. Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/11012/8371.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Javorská K. Senzorická jakost vybraných typů masných výrobků: Sensory quality of chosen types of meat products. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/8371

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Helsinki

23. Qin, Nanbing. The Utilization of Poultry Breast Muscle of Different Quality Classes.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2013, University of Helsinki

 The literature review dealt with the principles and methods for the evaluation of the quality of raw meat and meat product in different aspects. The… (more)

Subjects/Keywords: wooden breast; comminuting methods; meat products quality; Food Science; Food Science (Food Bioprocessing); Food Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Qin, N. (2013). The Utilization of Poultry Breast Muscle of Different Quality Classes. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/41630

Chicago Manual of Style (16th Edition):

Qin, Nanbing. “The Utilization of Poultry Breast Muscle of Different Quality Classes.” 2013. Masters Thesis, University of Helsinki. Accessed September 19, 2020. http://hdl.handle.net/10138/41630.

MLA Handbook (7th Edition):

Qin, Nanbing. “The Utilization of Poultry Breast Muscle of Different Quality Classes.” 2013. Web. 19 Sep 2020.

Vancouver:

Qin N. The Utilization of Poultry Breast Muscle of Different Quality Classes. [Internet] [Masters thesis]. University of Helsinki; 2013. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/10138/41630.

Council of Science Editors:

Qin N. The Utilization of Poultry Breast Muscle of Different Quality Classes. [Masters Thesis]. University of Helsinki; 2013. Available from: http://hdl.handle.net/10138/41630


Universidad de Extremadura

24. Sánchez-Montero Velasco, Lourdes. Influencia de factores ambientales en el control de mohos productores de ocratoxina A y aflatoxinas en derivados cárnicos curado-madurados .

Degree: 2018, Universidad de Extremadura

 La presencia de mohos toxigénicos en derivados cárnicos curado-madurados, y la consiguiente acumulación de micotoxinas representan un importante problema de seguridad alimentaria, pudiendo suponer un… (more)

Subjects/Keywords: Derivados cárnicos curado-madurados; Ocratoxina A; Aflatoxinas; Dry-cured meat products; Ochratoxin A; Aflatoxins

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APA (6th Edition):

Sánchez-Montero Velasco, L. (2018). Influencia de factores ambientales en el control de mohos productores de ocratoxina A y aflatoxinas en derivados cárnicos curado-madurados . (Thesis). Universidad de Extremadura. Retrieved from http://hdl.handle.net/10662/6978

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Sánchez-Montero Velasco, Lourdes. “Influencia de factores ambientales en el control de mohos productores de ocratoxina A y aflatoxinas en derivados cárnicos curado-madurados .” 2018. Thesis, Universidad de Extremadura. Accessed September 19, 2020. http://hdl.handle.net/10662/6978.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Sánchez-Montero Velasco, Lourdes. “Influencia de factores ambientales en el control de mohos productores de ocratoxina A y aflatoxinas en derivados cárnicos curado-madurados .” 2018. Web. 19 Sep 2020.

Vancouver:

Sánchez-Montero Velasco L. Influencia de factores ambientales en el control de mohos productores de ocratoxina A y aflatoxinas en derivados cárnicos curado-madurados . [Internet] [Thesis]. Universidad de Extremadura; 2018. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/10662/6978.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sánchez-Montero Velasco L. Influencia de factores ambientales en el control de mohos productores de ocratoxina A y aflatoxinas en derivados cárnicos curado-madurados . [Thesis]. Universidad de Extremadura; 2018. Available from: http://hdl.handle.net/10662/6978

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

25. Jiménez Martín, Estefanía. Desarrollo y optimización de microcápsulas de ácidos grasos poliinsaturados mediante spray-drying. Efecto de su incorporación sobre las características de calidad de precocinados cárnicos .

Degree: 2016, Universidad de Extremadura

 El objetivo de esta tesis doctoral fue i) optimizar la microencapsulación de aceite de pescado mediante spray-drying a partir de emulsiones monocapa, multicapa y múltiples… (more)

Subjects/Keywords: Microencapsulación; Ácidos grasos; Ácidos grasos poliinsaturados; Precocinados cárnicos; Microencapsulation; Polyunsaturated fatty acids; Precooked meat products

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Jiménez Martín, E. (2016). Desarrollo y optimización de microcápsulas de ácidos grasos poliinsaturados mediante spray-drying. Efecto de su incorporación sobre las características de calidad de precocinados cárnicos . (Thesis). Universidad de Extremadura. Retrieved from http://hdl.handle.net/10662/4155

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jiménez Martín, Estefanía. “Desarrollo y optimización de microcápsulas de ácidos grasos poliinsaturados mediante spray-drying. Efecto de su incorporación sobre las características de calidad de precocinados cárnicos .” 2016. Thesis, Universidad de Extremadura. Accessed September 19, 2020. http://hdl.handle.net/10662/4155.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jiménez Martín, Estefanía. “Desarrollo y optimización de microcápsulas de ácidos grasos poliinsaturados mediante spray-drying. Efecto de su incorporación sobre las características de calidad de precocinados cárnicos .” 2016. Web. 19 Sep 2020.

Vancouver:

Jiménez Martín E. Desarrollo y optimización de microcápsulas de ácidos grasos poliinsaturados mediante spray-drying. Efecto de su incorporación sobre las características de calidad de precocinados cárnicos . [Internet] [Thesis]. Universidad de Extremadura; 2016. [cited 2020 Sep 19]. Available from: http://hdl.handle.net/10662/4155.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jiménez Martín E. Desarrollo y optimización de microcápsulas de ácidos grasos poliinsaturados mediante spray-drying. Efecto de su incorporación sobre las características de calidad de precocinados cárnicos . [Thesis]. Universidad de Extremadura; 2016. Available from: http://hdl.handle.net/10662/4155

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

26. Farjalla, Yuri Baldini. Desempenho, características de carcaça e qualidade de carne de bovinos Nelore estratificados pela eficiência através do consumo alimentar residual.

Degree: Mestrado, Ciência Animal e Pastagens, 2010, University of São Paulo

O fornecimento de alimentos é o input de maior custo nos empreendimentos pecuários. A seleção para eficiência alimentar em bovinos de corte foi ignorada principalmente… (more)

Subjects/Keywords: Alimentação animal; Beef cattle; Bovinos de corte; Carnes e derivados - Qualidade; Consumo; Efficiency; Eficiência; Feed; Gado nelore.; Intake; Meat and meat products quality; Nellore cattle.

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APA (6th Edition):

Farjalla, Y. B. (2010). Desempenho, características de carcaça e qualidade de carne de bovinos Nelore estratificados pela eficiência através do consumo alimentar residual. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11139/tde-26022010-082854/ ;

Chicago Manual of Style (16th Edition):

Farjalla, Yuri Baldini. “Desempenho, características de carcaça e qualidade de carne de bovinos Nelore estratificados pela eficiência através do consumo alimentar residual.” 2010. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-26022010-082854/ ;.

MLA Handbook (7th Edition):

Farjalla, Yuri Baldini. “Desempenho, características de carcaça e qualidade de carne de bovinos Nelore estratificados pela eficiência através do consumo alimentar residual.” 2010. Web. 19 Sep 2020.

Vancouver:

Farjalla YB. Desempenho, características de carcaça e qualidade de carne de bovinos Nelore estratificados pela eficiência através do consumo alimentar residual. [Internet] [Masters thesis]. University of São Paulo; 2010. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-26022010-082854/ ;.

Council of Science Editors:

Farjalla YB. Desempenho, características de carcaça e qualidade de carne de bovinos Nelore estratificados pela eficiência através do consumo alimentar residual. [Masters Thesis]. University of São Paulo; 2010. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-26022010-082854/ ;

27. Medina, Ingrid Monteiro. Manejo pré-abate de suínos com reatividades divergentes e os seus impactos na bioquímica muscular pós-abate.

Degree: Mestrado, Ciência Animal e Pastagens, 2010, University of São Paulo

O manejo pré-abate de suínos representa grande desafio para produtores e indústrias de carne suína e seus derivados. A reatividade dos animais ao manejo pode… (more)

Subjects/Keywords: Abate; Carnes e derivados - Qualidade; Estresse; Meat and meat products Quality; Metabolismo de proteína; Protein metabolism Pigs - Management.; Slaughter; Stress; Suínos - Manejo.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Medina, I. M. (2010). Manejo pré-abate de suínos com reatividades divergentes e os seus impactos na bioquímica muscular pós-abate. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11139/tde-16032010-155725/ ;

Chicago Manual of Style (16th Edition):

Medina, Ingrid Monteiro. “Manejo pré-abate de suínos com reatividades divergentes e os seus impactos na bioquímica muscular pós-abate.” 2010. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-16032010-155725/ ;.

MLA Handbook (7th Edition):

Medina, Ingrid Monteiro. “Manejo pré-abate de suínos com reatividades divergentes e os seus impactos na bioquímica muscular pós-abate.” 2010. Web. 19 Sep 2020.

Vancouver:

Medina IM. Manejo pré-abate de suínos com reatividades divergentes e os seus impactos na bioquímica muscular pós-abate. [Internet] [Masters thesis]. University of São Paulo; 2010. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-16032010-155725/ ;.

Council of Science Editors:

Medina IM. Manejo pré-abate de suínos com reatividades divergentes e os seus impactos na bioquímica muscular pós-abate. [Masters Thesis]. University of São Paulo; 2010. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-16032010-155725/ ;

28. Santos, Priscila Robertina dos. Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo.

Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2011, University of São Paulo

Como líder mundial nas exportações de carne bovina, o Brasil vem se adequando às exigências dos mercados internacionais, investindo na aplicação de novos padrões de… (more)

Subjects/Keywords: Armazenagem em atmosfera modificada; Carnes e derivados - Maciez; Color; Cor; Embalagem de alimentos; Food packaging; Meat and meat products Tenderness; Oxidação.; Oxidation; Storage in modified atmosphere

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Santos, P. R. d. (2011). Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16122011-143646/ ;

Chicago Manual of Style (16th Edition):

Santos, Priscila Robertina dos. “Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo.” 2011. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16122011-143646/ ;.

MLA Handbook (7th Edition):

Santos, Priscila Robertina dos. “Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo.” 2011. Web. 19 Sep 2020.

Vancouver:

Santos PRd. Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo. [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16122011-143646/ ;.

Council of Science Editors:

Santos PRd. Qualidade dos músculos Longissimus thoracis e lumborum de bovinos machos inteiros e fêmeas de descarte: influência da estocagem em atmosfera modificada e vácuo. [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16122011-143646/ ;

29. Lobo Junior, Adalfredo Rocha. Suplementação de vitamina D3 na dieta e exposição à luz solar alteram cor e fragmentação miofribilar de carne de Bos indicus sem causar impacto no desempenho e maciez.

Degree: Mestrado, Ciência Animal e Pastagens, 2008, University of São Paulo

A melhoria na maciez da carne bovina através de suplementação de vitamina D3 na dieta tem sido desafiada por relatos de ineficácia do tratamento pré-abate… (more)

Subjects/Keywords: Animal Diet; Cálcio; Calcium; Carcaça; Carcass; Carnes e Derivados; Dieta anima; Meat and Meat Products; Suplementação vitamínicas para animais; Vitamin D.; Vitamina D.; Vitaminic Supplements for animals

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lobo Junior, A. R. (2008). Suplementação de vitamina D3 na dieta e exposição à luz solar alteram cor e fragmentação miofribilar de carne de Bos indicus sem causar impacto no desempenho e maciez. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11139/tde-18112008-093313/ ;

Chicago Manual of Style (16th Edition):

Lobo Junior, Adalfredo Rocha. “Suplementação de vitamina D3 na dieta e exposição à luz solar alteram cor e fragmentação miofribilar de carne de Bos indicus sem causar impacto no desempenho e maciez.” 2008. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-18112008-093313/ ;.

MLA Handbook (7th Edition):

Lobo Junior, Adalfredo Rocha. “Suplementação de vitamina D3 na dieta e exposição à luz solar alteram cor e fragmentação miofribilar de carne de Bos indicus sem causar impacto no desempenho e maciez.” 2008. Web. 19 Sep 2020.

Vancouver:

Lobo Junior AR. Suplementação de vitamina D3 na dieta e exposição à luz solar alteram cor e fragmentação miofribilar de carne de Bos indicus sem causar impacto no desempenho e maciez. [Internet] [Masters thesis]. University of São Paulo; 2008. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-18112008-093313/ ;.

Council of Science Editors:

Lobo Junior AR. Suplementação de vitamina D3 na dieta e exposição à luz solar alteram cor e fragmentação miofribilar de carne de Bos indicus sem causar impacto no desempenho e maciez. [Masters Thesis]. University of São Paulo; 2008. Available from: http://www.teses.usp.br/teses/disponiveis/11/11139/tde-18112008-093313/ ;

30. Brossi, Camila. Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação.

Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2007, University of São Paulo

Ao avaliar parâmetros de qualidade de carne de peito de frango com a intenção de verificar se são afetados pelo estresse térmico severo pré-abate (35°C,… (more)

Subjects/Keywords: Animal physiology; Broiler; Carnes e derivados; Fisiologia animal; Food process; Food quality; Frangos de corte; Marination; Meat and meat products; Processamento de alimentos; Qualidade dos alimentos; Salmoura

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Brossi, C. (2007). Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16102007-112154/ ;

Chicago Manual of Style (16th Edition):

Brossi, Camila. “Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação.” 2007. Masters Thesis, University of São Paulo. Accessed September 19, 2020. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16102007-112154/ ;.

MLA Handbook (7th Edition):

Brossi, Camila. “Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação.” 2007. Web. 19 Sep 2020.

Vancouver:

Brossi C. Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação. [Internet] [Masters thesis]. University of São Paulo; 2007. [cited 2020 Sep 19]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16102007-112154/ ;.

Council of Science Editors:

Brossi C. Qualidade de carne de frango: efeito do estresse severo pré-abate, classificação pelo uso da cor e marinação. [Masters Thesis]. University of São Paulo; 2007. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16102007-112154/ ;

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