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You searched for subject:(Mechanically separated poultry meat). Showing records 1 – 30 of 4444 total matches.

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1. Yotsuyanagi, Suzana Eri. Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha.

Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2014, University of São Paulo

Os consumidores estão cada vez mais conscientes e informados sobre a relação entre ingestão de sódio e o desenvolvimento da hipertensão. Desta forma, a indústria… (more)

Subjects/Keywords: Carne mecanicamente separada de aves; Cloreto de potássio; Fosfato; mechanically separated poultry meat; phosphate; potassium chloride; Redução de sódio; Sodium reduction

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

APA (6th Edition):

Yotsuyanagi, S. E. (2014). Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15092014-145223/ ;

Chicago Manual of Style (16th Edition):

Yotsuyanagi, Suzana Eri. “Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha.” 2014. Masters Thesis, University of São Paulo. Accessed July 23, 2019. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15092014-145223/ ;.

MLA Handbook (7th Edition):

Yotsuyanagi, Suzana Eri. “Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha.” 2014. Web. 23 Jul 2019.

Vancouver:

Yotsuyanagi SE. Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha. [Internet] [Masters thesis]. University of São Paulo; 2014. [cited 2019 Jul 23]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15092014-145223/ ;.

Council of Science Editors:

Yotsuyanagi SE. Impactos tecnológicos, sensoriais e microbiológicos da redução do teor de sódio em salsicha. [Masters Thesis]. University of São Paulo; 2014. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-15092014-145223/ ;


Iowa State University

2. Miller, Danika Kay. Processing characteristics and rheological properties of mechanically separated chicken and chicken breast meat.

Degree: 2018, Iowa State University

Mechanically separated chicken (MSC) reduces the cost of processed meat products; however, it also modifies their texture, flavor, and color. MSC production practices are very… (more)

Subjects/Keywords: Frankfurters; Mechanically deboned meat; Mechanically separated chicken; Myofibrillar protein; Protein functionality; Rheology; Agriculture; Animal Sciences

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APA (6th Edition):

Miller, D. K. (2018). Processing characteristics and rheological properties of mechanically separated chicken and chicken breast meat. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/16640

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):

Miller, Danika Kay. “Processing characteristics and rheological properties of mechanically separated chicken and chicken breast meat.” 2018. Thesis, Iowa State University. Accessed July 23, 2019. https://lib.dr.iastate.edu/etd/16640.

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

MLA Handbook (7th Edition):

Miller, Danika Kay. “Processing characteristics and rheological properties of mechanically separated chicken and chicken breast meat.” 2018. Web. 23 Jul 2019.

Vancouver:

Miller DK. Processing characteristics and rheological properties of mechanically separated chicken and chicken breast meat. [Internet] [Thesis]. Iowa State University; 2018. [cited 2019 Jul 23]. Available from: https://lib.dr.iastate.edu/etd/16640.

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

Council of Science Editors:

Miller DK. Processing characteristics and rheological properties of mechanically separated chicken and chicken breast meat. [Thesis]. Iowa State University; 2018. Available from: https://lib.dr.iastate.edu/etd/16640

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

3. Almeida, Márcio Aurélio de. Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango.

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

A importância de toda a cadeia produtiva de aves no Brasil é fortemente impulsionada pela produção, exportação de carne de frango e pelo seu consumo… (more)

Subjects/Keywords: Ácidos graxos; Análise sensorial; Carne mecanicamente separada; Carnes e derivados; Colesterol - Teor; Congelamento; Cozimento; Egg albumin powder; Frangos de corte.; Mechanically separated poultry meat; Restructured products.; Transglutaminase

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APA (6th Edition):

Almeida, M. A. d. (2011). Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-11022011-093514/ ;

Chicago Manual of Style (16th Edition):

Almeida, Márcio Aurélio de. “Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango.” 2011. Masters Thesis, University of São Paulo. Accessed July 23, 2019. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-11022011-093514/ ;.

MLA Handbook (7th Edition):

Almeida, Márcio Aurélio de. “Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango.” 2011. Web. 23 Jul 2019.

Vancouver:

Almeida MAd. Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango. [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2019 Jul 23]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-11022011-093514/ ;.

Council of Science Editors:

Almeida MAd. Transglutaminase e albumina de ovo em reestruturados cozidos congelados de frango. [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-11022011-093514/ ;

4. Madeira, Marta Vieira. Avaliação da qualidade da carne de aves separada mecanicamente.

Degree: 2014, RCAAP

Dissertação de mestrado em Sistemas de Prevenção e Controlo Alimentar, apresentada na Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém.

Fatores como a procura… (more)

Subjects/Keywords: Carne de ave separada mecanicamente; Composição centesimal; Partículas ósseas; Peróxido; Iodo; Cálcio; Mechanically separated poultry meat; Proximate composition; Peroxide value; Calcium; Iodine value; Bone particles

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APA (6th Edition):

Madeira, M. V. (2014). Avaliação da qualidade da carne de aves separada mecanicamente. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipsantarem.pt:10400.15/1416

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):

Madeira, Marta Vieira. “Avaliação da qualidade da carne de aves separada mecanicamente.” 2014. Thesis, RCAAP. Accessed July 23, 2019. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipsantarem.pt:10400.15/1416.

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

MLA Handbook (7th Edition):

Madeira, Marta Vieira. “Avaliação da qualidade da carne de aves separada mecanicamente.” 2014. Web. 23 Jul 2019.

Vancouver:

Madeira MV. Avaliação da qualidade da carne de aves separada mecanicamente. [Internet] [Thesis]. RCAAP; 2014. [cited 2019 Jul 23]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipsantarem.pt:10400.15/1416.

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

Council of Science Editors:

Madeira MV. Avaliação da qualidade da carne de aves separada mecanicamente. [Thesis]. RCAAP; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipsantarem.pt:10400.15/1416

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


Universidade Federal de Santa Maria

5. Luciane Ferreira de Moura. USE OF FILLETING WASTE SILVER CATFISH (Rhamdia quelen) AND PHYTIC ACID FOR PREPARATION AND CONSERVATION OF A HAM-LIKE COOKED PRODUCT.

Degree: 2012, Universidade Federal de Santa Maria

 O processamento industrial de filés de pescados gera grande quantidade de resíduos que pode causar sérios problemas ambientais pelo descarte inadequado. Entretanto, na carcaça, após… (more)

Subjects/Keywords: Apresuntado; Mechanically Separated Meat; Oxidation; Oxidação; Carne Mecanicamente Separada; CIENCIA E TECNOLOGIA DE ALIMENTOS; Ham

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APA (6th Edition):

Moura, L. F. d. (2012). USE OF FILLETING WASTE SILVER CATFISH (Rhamdia quelen) AND PHYTIC ACID FOR PREPARATION AND CONSERVATION OF A HAM-LIKE COOKED PRODUCT. (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4233

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):

Moura, Luciane Ferreira de. “USE OF FILLETING WASTE SILVER CATFISH (Rhamdia quelen) AND PHYTIC ACID FOR PREPARATION AND CONSERVATION OF A HAM-LIKE COOKED PRODUCT.” 2012. Thesis, Universidade Federal de Santa Maria. Accessed July 23, 2019. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4233.

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

MLA Handbook (7th Edition):

Moura, Luciane Ferreira de. “USE OF FILLETING WASTE SILVER CATFISH (Rhamdia quelen) AND PHYTIC ACID FOR PREPARATION AND CONSERVATION OF A HAM-LIKE COOKED PRODUCT.” 2012. Web. 23 Jul 2019.

Vancouver:

Moura LFd. USE OF FILLETING WASTE SILVER CATFISH (Rhamdia quelen) AND PHYTIC ACID FOR PREPARATION AND CONSERVATION OF A HAM-LIKE COOKED PRODUCT. [Internet] [Thesis]. Universidade Federal de Santa Maria; 2012. [cited 2019 Jul 23]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4233.

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

Council of Science Editors:

Moura LFd. USE OF FILLETING WASTE SILVER CATFISH (Rhamdia quelen) AND PHYTIC ACID FOR PREPARATION AND CONSERVATION OF A HAM-LIKE COOKED PRODUCT. [Thesis]. Universidade Federal de Santa Maria; 2012. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=4233

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

6. Macena, Ocilene Maria Correia Ferreira [UNESP]. Carne mecanicamente separada do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) para produção de hambúrguer.

Degree: 2017, Universidade Estadual Paulista

No cultivo de peixes em águas continentais, destaca-se o hibrido Tambatinga por apresentar excelente taxa de crescimento, no entanto sua aceitação comercial apresenta restrições, em… (more)

Subjects/Keywords: Tambatinga.; Carne mecanicamente separada.; Rendimento; Composição; Perfil de ácidos graxos.; Hambúrguer de peixe.; Tambatinga.; Mechanically separated meat; Yield; Composition. Fatty acids profile.; Hamburger

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APA (6th Edition):

Macena, O. M. C. F. [. (2017). Carne mecanicamente separada do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) para produção de hambúrguer. (Thesis). Universidade Estadual Paulista. Retrieved from http://hdl.handle.net/11449/151504

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):

Macena, Ocilene Maria Correia Ferreira [UNESP]. “Carne mecanicamente separada do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) para produção de hambúrguer.” 2017. Thesis, Universidade Estadual Paulista. Accessed July 23, 2019. http://hdl.handle.net/11449/151504.

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

MLA Handbook (7th Edition):

Macena, Ocilene Maria Correia Ferreira [UNESP]. “Carne mecanicamente separada do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) para produção de hambúrguer.” 2017. Web. 23 Jul 2019.

Vancouver:

Macena OMCF[. Carne mecanicamente separada do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) para produção de hambúrguer. [Internet] [Thesis]. Universidade Estadual Paulista; 2017. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/11449/151504.

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

Council of Science Editors:

Macena OMCF[. Carne mecanicamente separada do híbrido Tambatinga (Colossoma macropomum x Piaractus brachypomus) para produção de hambúrguer. [Thesis]. Universidade Estadual Paulista; 2017. Available from: http://hdl.handle.net/11449/151504

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


Brno University of Technology

7. Čížková, Silvie. Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků.

Degree: 2011, Brno University of Technology

 Diplomová práce se zabývá strojně odděleným kuřecím masem (SOM), které bylo vyrobeno na strojním zařízení Baader 601 (měkký způsob oddělování) a Lima D (tvrdý způsob… (more)

Subjects/Keywords: Kuřecí maso; strojně oddělené maso; měkký způsob oddělování; tvrdý způsob oddělování; chemické složení; kostní úlomky.; Chicken meat; mechanically separated meat; soft way of separation; hard way of separation; chemical composition; bone fragments.

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APA (6th Edition):

Čížková, S. (2011). Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/4456

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):

Čížková, Silvie. “Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků. ” 2011. Thesis, Brno University of Technology. Accessed July 23, 2019. http://hdl.handle.net/11012/4456.

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

MLA Handbook (7th Edition):

Čížková, Silvie. “Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků. ” 2011. Web. 23 Jul 2019.

Vancouver:

Čížková S. Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků. [Internet] [Thesis]. Brno University of Technology; 2011. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/11012/4456.

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

Council of Science Editors:

Čížková S. Drůbeží strojně oddělené maso vyrobené různými způsoby: Stanovení bílkovin, tuku a kostních úlomků. [Thesis]. Brno University of Technology; 2011. Available from: http://hdl.handle.net/11012/4456

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


Kansas State University

8. Wu, Ming Huei. The relationship of trace mineral content and ultrastructure to poultry muscle tenderness.

Degree: 1977, Kansas State University

Subjects/Keywords: Meat – Composition; Poultry

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

APA (6th Edition):

Wu, M. H. (1977). The relationship of trace mineral content and ultrastructure to poultry muscle tenderness. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11707

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):

Wu, Ming Huei. “The relationship of trace mineral content and ultrastructure to poultry muscle tenderness.” 1977. Thesis, Kansas State University. Accessed July 23, 2019. http://hdl.handle.net/2097/11707.

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

MLA Handbook (7th Edition):

Wu, Ming Huei. “The relationship of trace mineral content and ultrastructure to poultry muscle tenderness.” 1977. Web. 23 Jul 2019.

Vancouver:

Wu MH. The relationship of trace mineral content and ultrastructure to poultry muscle tenderness. [Internet] [Thesis]. Kansas State University; 1977. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/2097/11707.

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

Council of Science Editors:

Wu MH. The relationship of trace mineral content and ultrastructure to poultry muscle tenderness. [Thesis]. Kansas State University; 1977. Available from: http://hdl.handle.net/2097/11707

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


University of Arkansas

9. Combs, Lynda D. Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis.

Degree: MS, 2018, University of Arkansas

  Over the past few decades, broiler breast meat has changed in terms of meat quality. Meat quality has deteriorated with the rise in the… (more)

Subjects/Keywords: Descriptive Sensory; Intrumental Analysis; Meat Texture; Poultry; Meat Science; Poultry or Avian Science

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APA (6th Edition):

Combs, L. D. (2018). Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/3048

Chicago Manual of Style (16th Edition):

Combs, Lynda D. “Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis.” 2018. Masters Thesis, University of Arkansas. Accessed July 23, 2019. https://scholarworks.uark.edu/etd/3048.

MLA Handbook (7th Edition):

Combs, Lynda D. “Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis.” 2018. Web. 23 Jul 2019.

Vancouver:

Combs LD. Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis. [Internet] [Masters thesis]. University of Arkansas; 2018. [cited 2019 Jul 23]. Available from: https://scholarworks.uark.edu/etd/3048.

Council of Science Editors:

Combs LD. Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis. [Masters Thesis]. University of Arkansas; 2018. Available from: https://scholarworks.uark.edu/etd/3048


Utah State University

10. Farmer, Bonnie Rae Anderson. The Iron Bioavailability of Mechanically-Deboned Meats.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 1977, Utah State University

  Two separate experiments were used to investigate iron bioavailability of mechanically-deboned meats using hemoglobin regeneration to measure iron utilization. In both studies, male weanling… (more)

Subjects/Keywords: Iron; Bioavailability; Mechanically-Deboned; Deboned Meat; Meat; Food Processing

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APA (6th Edition):

Farmer, B. R. A. (1977). The Iron Bioavailability of Mechanically-Deboned Meats. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5185

Chicago Manual of Style (16th Edition):

Farmer, Bonnie Rae Anderson. “The Iron Bioavailability of Mechanically-Deboned Meats.” 1977. Masters Thesis, Utah State University. Accessed July 23, 2019. https://digitalcommons.usu.edu/etd/5185.

MLA Handbook (7th Edition):

Farmer, Bonnie Rae Anderson. “The Iron Bioavailability of Mechanically-Deboned Meats.” 1977. Web. 23 Jul 2019.

Vancouver:

Farmer BRA. The Iron Bioavailability of Mechanically-Deboned Meats. [Internet] [Masters thesis]. Utah State University; 1977. [cited 2019 Jul 23]. Available from: https://digitalcommons.usu.edu/etd/5185.

Council of Science Editors:

Farmer BRA. The Iron Bioavailability of Mechanically-Deboned Meats. [Masters Thesis]. Utah State University; 1977. Available from: https://digitalcommons.usu.edu/etd/5185

11. Brito, Poliana de Paula. Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes.

Degree: PhD, Biotecnologia, 2012, University of São Paulo

A Carne Mecanicamente separada de Frango (CMSF) pode apresentar elevada carga microbiana, como consequência da contaminação durante o processamento ou falhas durante o processo de… (more)

Subjects/Keywords: Antioxidantes; Antioxidants; Carne mecanicamente separada; Chicken; Evisceração; Evisceration; Food irradiation; Frangos; Irradiação de alimentos; Mechanically deboned meat

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

APA (6th Edition):

Brito, P. d. P. (2012). Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/87/87131/tde-19092012-160041/ ;

Chicago Manual of Style (16th Edition):

Brito, Poliana de Paula. “Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes.” 2012. Doctoral Dissertation, University of São Paulo. Accessed July 23, 2019. http://www.teses.usp.br/teses/disponiveis/87/87131/tde-19092012-160041/ ;.

MLA Handbook (7th Edition):

Brito, Poliana de Paula. “Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes.” 2012. Web. 23 Jul 2019.

Vancouver:

Brito PdP. Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes. [Internet] [Doctoral dissertation]. University of São Paulo; 2012. [cited 2019 Jul 23]. Available from: http://www.teses.usp.br/teses/disponiveis/87/87131/tde-19092012-160041/ ;.

Council of Science Editors:

Brito PdP. Avaliação de características de qualidade e propriedades funcionais da carne mecanicamente separada de frango tratada com diferentes taxas de dose de radiação ionizante e uso de antioxidantes. [Doctoral Dissertation]. University of São Paulo; 2012. Available from: http://www.teses.usp.br/teses/disponiveis/87/87131/tde-19092012-160041/ ;

12. Neiva, Cristiane Rodrigues Pinheiro. Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento.

Degree: Mestrado, Bromatologia, 2003, University of São Paulo

É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de… (more)

Subjects/Keywords: Alimentos congelados (Armazenagem); Armazenagem de alimentos; Carne mecanicamente separada - CMS de pescado; Estabilidade; Food storage; Frozen food (Storage); Lipid oxidation; Mechanically separated meat - Fish CMS; Minced fish; Minced fish; Oxidação lipídica; Peixes de água salgada (Armazenagem; Técnicas); Saltwater fish (Storage,Technical); Sardine; Sardinha; Stable

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APA (6th Edition):

Neiva, C. R. P. (2003). Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/ ;

Chicago Manual of Style (16th Edition):

Neiva, Cristiane Rodrigues Pinheiro. “Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento.” 2003. Masters Thesis, University of São Paulo. Accessed July 23, 2019. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/ ;.

MLA Handbook (7th Edition):

Neiva, Cristiane Rodrigues Pinheiro. “Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento.” 2003. Web. 23 Jul 2019.

Vancouver:

Neiva CRP. Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento. [Internet] [Masters thesis]. University of São Paulo; 2003. [cited 2019 Jul 23]. Available from: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/ ;.

Council of Science Editors:

Neiva CRP. Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento. [Masters Thesis]. University of São Paulo; 2003. Available from: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/ ;


Coventry University

13. Manning, L. J. Development of a quality assurance model for poultry meat production.

Degree: PhD, 2008, Coventry University

 The study has defined the position with regard to existing and evolving United Kingdom (UK) and European Union (EU) legislation, world trade agreements and institutions,… (more)

Subjects/Keywords: 664; supply chain management, quality assurance, food supply chain, poultry meat production, chicken meat

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APA (6th Edition):

Manning, L. J. (2008). Development of a quality assurance model for poultry meat production. (Doctoral Dissertation). Coventry University. Retrieved from http://curve.coventry.ac.uk/open/items/bd90e402-5959-3143-b469-4581341759c5/1 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628866

Chicago Manual of Style (16th Edition):

Manning, L J. “Development of a quality assurance model for poultry meat production.” 2008. Doctoral Dissertation, Coventry University. Accessed July 23, 2019. http://curve.coventry.ac.uk/open/items/bd90e402-5959-3143-b469-4581341759c5/1 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628866.

MLA Handbook (7th Edition):

Manning, L J. “Development of a quality assurance model for poultry meat production.” 2008. Web. 23 Jul 2019.

Vancouver:

Manning LJ. Development of a quality assurance model for poultry meat production. [Internet] [Doctoral dissertation]. Coventry University; 2008. [cited 2019 Jul 23]. Available from: http://curve.coventry.ac.uk/open/items/bd90e402-5959-3143-b469-4581341759c5/1 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628866.

Council of Science Editors:

Manning LJ. Development of a quality assurance model for poultry meat production. [Doctoral Dissertation]. Coventry University; 2008. Available from: http://curve.coventry.ac.uk/open/items/bd90e402-5959-3143-b469-4581341759c5/1 ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628866

14. Tatiana Neuza Souza dos Santos. PSE (Pale, Soft, Exudative) : avaliação da metodologia do gás halotano para sua detecção em frango de corte e uso de simbiótico para o seu controle em suínos.

Degree: 2007, Universidade Estadual de Londrina

O PSE representa um dos principais problemas de qualidade na indústria de carne avícola e suína, devido às suas características que levam às elevadas perdas… (more)

Subjects/Keywords: Carne - Conservação; Carne de ave; Carne - Qualidade; Meat - Preservation; Poultry as food; Meat quality

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APA (6th Edition):

Santos, T. N. S. d. (2007). PSE (Pale, Soft, Exudative) : avaliação da metodologia do gás halotano para sua detecção em frango de corte e uso de simbiótico para o seu controle em suínos. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000125547

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):

Santos, Tatiana Neuza Souza dos. “PSE (Pale, Soft, Exudative) : avaliação da metodologia do gás halotano para sua detecção em frango de corte e uso de simbiótico para o seu controle em suínos.” 2007. Thesis, Universidade Estadual de Londrina. Accessed July 23, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000125547.

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

MLA Handbook (7th Edition):

Santos, Tatiana Neuza Souza dos. “PSE (Pale, Soft, Exudative) : avaliação da metodologia do gás halotano para sua detecção em frango de corte e uso de simbiótico para o seu controle em suínos.” 2007. Web. 23 Jul 2019.

Vancouver:

Santos TNSd. PSE (Pale, Soft, Exudative) : avaliação da metodologia do gás halotano para sua detecção em frango de corte e uso de simbiótico para o seu controle em suínos. [Internet] [Thesis]. Universidade Estadual de Londrina; 2007. [cited 2019 Jul 23]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000125547.

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

Council of Science Editors:

Santos TNSd. PSE (Pale, Soft, Exudative) : avaliação da metodologia do gás halotano para sua detecção em frango de corte e uso de simbiótico para o seu controle em suínos. [Thesis]. Universidade Estadual de Londrina; 2007. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000125547

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

15. Denis Fabrício Marchi. Avaliação da sensibilidade de frangos ao halotano e ao estresse térmico e sua relação com a qualidade da carne.

Degree: 2008, Universidade Estadual de Londrina

 Três experimentos foram conduzidos com o objetivo de avaliar a sensibilidade de frangos ao halotano e ao estresse térmico e sua relação com o desenvolvimento… (more)

Subjects/Keywords: Carnes - Conservação; Carne de ave; Carne - Qualidade; Poultry as food; Meat; Quality; Meat; Preservation

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

APA (6th Edition):

Marchi, D. F. (2008). Avaliação da sensibilidade de frangos ao halotano e ao estresse térmico e sua relação com a qualidade da carne. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000129858

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):

Marchi, Denis Fabrício. “Avaliação da sensibilidade de frangos ao halotano e ao estresse térmico e sua relação com a qualidade da carne.” 2008. Thesis, Universidade Estadual de Londrina. Accessed July 23, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000129858.

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

MLA Handbook (7th Edition):

Marchi, Denis Fabrício. “Avaliação da sensibilidade de frangos ao halotano e ao estresse térmico e sua relação com a qualidade da carne.” 2008. Web. 23 Jul 2019.

Vancouver:

Marchi DF. Avaliação da sensibilidade de frangos ao halotano e ao estresse térmico e sua relação com a qualidade da carne. [Internet] [Thesis]. Universidade Estadual de Londrina; 2008. [cited 2019 Jul 23]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000129858.

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

Council of Science Editors:

Marchi DF. Avaliação da sensibilidade de frangos ao halotano e ao estresse térmico e sua relação com a qualidade da carne. [Thesis]. Universidade Estadual de Londrina; 2008. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000129858

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

16. Gislaine Silveira Simões. Microambiente térmico no transporte de frangos no verão e inverno e ocorrência de PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) em filés de peito (Pectoralis major).

Degree: 2009, Universidade Estadual de Londrina

O microambiente térmico que se forma no caminhão de transporte de frangos da granja ao abatedouro pode ser a causa primária que compromete o bem… (more)

Subjects/Keywords: Carne - Qualidade; Carne - Conservação; Carne de ave; Meat; Quality; Meat; Preservation; Poultry as food

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APA (6th Edition):

Simões, G. S. (2009). Microambiente térmico no transporte de frangos no verão e inverno e ocorrência de PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) em filés de peito (Pectoralis major). (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000149817

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):

Simões, Gislaine Silveira. “Microambiente térmico no transporte de frangos no verão e inverno e ocorrência de PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) em filés de peito (Pectoralis major).” 2009. Thesis, Universidade Estadual de Londrina. Accessed July 23, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000149817.

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

MLA Handbook (7th Edition):

Simões, Gislaine Silveira. “Microambiente térmico no transporte de frangos no verão e inverno e ocorrência de PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) em filés de peito (Pectoralis major).” 2009. Web. 23 Jul 2019.

Vancouver:

Simões GS. Microambiente térmico no transporte de frangos no verão e inverno e ocorrência de PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) em filés de peito (Pectoralis major). [Internet] [Thesis]. Universidade Estadual de Londrina; 2009. [cited 2019 Jul 23]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000149817.

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

Council of Science Editors:

Simões GS. Microambiente térmico no transporte de frangos no verão e inverno e ocorrência de PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) em filés de peito (Pectoralis major). [Thesis]. Universidade Estadual de Londrina; 2009. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000149817

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


University of Arkansas

17. Tijare, Vishwesh Vijay. Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies.

Degree: MS, 2015, University of Arkansas

  The global poultry industry has been faced with emerging broiler breast meat quality issues known as white striping and woody breast. Two experiments were… (more)

Subjects/Keywords: Biological sciences; Broiler; Meat; Myopathy; Quality; Meat Science; Poultry or Avian Science

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

APA (6th Edition):

Tijare, V. V. (2015). Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/1313

Chicago Manual of Style (16th Edition):

Tijare, Vishwesh Vijay. “Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies.” 2015. Masters Thesis, University of Arkansas. Accessed July 23, 2019. https://scholarworks.uark.edu/etd/1313.

MLA Handbook (7th Edition):

Tijare, Vishwesh Vijay. “Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies.” 2015. Web. 23 Jul 2019.

Vancouver:

Tijare VV. Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies. [Internet] [Masters thesis]. University of Arkansas; 2015. [cited 2019 Jul 23]. Available from: https://scholarworks.uark.edu/etd/1313.

Council of Science Editors:

Tijare VV. Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies. [Masters Thesis]. University of Arkansas; 2015. Available from: https://scholarworks.uark.edu/etd/1313


University of Otago

18. Barris, Ashleigh Catherine. Meat, total and haem iron intakes of New Zealand toddlers aged 12-24 months .

Degree: 2013, University of Otago

 Statement of the problem: It is thought that one third of New Zealand toddlers have suboptimal iron status. This is likely a reflection of the… (more)

Subjects/Keywords: Haem iron; Dietary iron; Meat, fish, poultry (MFP); Red Meat; Toddlers New Zealand

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APA (6th Edition):

Barris, A. C. (2013). Meat, total and haem iron intakes of New Zealand toddlers aged 12-24 months . (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/3839

Chicago Manual of Style (16th Edition):

Barris, Ashleigh Catherine. “Meat, total and haem iron intakes of New Zealand toddlers aged 12-24 months .” 2013. Masters Thesis, University of Otago. Accessed July 23, 2019. http://hdl.handle.net/10523/3839.

MLA Handbook (7th Edition):

Barris, Ashleigh Catherine. “Meat, total and haem iron intakes of New Zealand toddlers aged 12-24 months .” 2013. Web. 23 Jul 2019.

Vancouver:

Barris AC. Meat, total and haem iron intakes of New Zealand toddlers aged 12-24 months . [Internet] [Masters thesis]. University of Otago; 2013. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/10523/3839.

Council of Science Editors:

Barris AC. Meat, total and haem iron intakes of New Zealand toddlers aged 12-24 months . [Masters Thesis]. University of Otago; 2013. Available from: http://hdl.handle.net/10523/3839


Michigan State University

19. McVicker, Robert James. The effect of certain bacterial inhibitors on shelf-life of fresh poultry meat.

Degree: MS, 1957, Michigan State University

Subjects/Keywords: Meat – Microbiology; Meat – Preservation; Poultry industry

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APA (6th Edition):

McVicker, R. J. (1957). The effect of certain bacterial inhibitors on shelf-life of fresh poultry meat. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12670

Chicago Manual of Style (16th Edition):

McVicker, Robert James. “The effect of certain bacterial inhibitors on shelf-life of fresh poultry meat.” 1957. Masters Thesis, Michigan State University. Accessed July 23, 2019. http://etd.lib.msu.edu/islandora/object/etd:12670.

MLA Handbook (7th Edition):

McVicker, Robert James. “The effect of certain bacterial inhibitors on shelf-life of fresh poultry meat.” 1957. Web. 23 Jul 2019.

Vancouver:

McVicker RJ. The effect of certain bacterial inhibitors on shelf-life of fresh poultry meat. [Internet] [Masters thesis]. Michigan State University; 1957. [cited 2019 Jul 23]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12670.

Council of Science Editors:

McVicker RJ. The effect of certain bacterial inhibitors on shelf-life of fresh poultry meat. [Masters Thesis]. Michigan State University; 1957. Available from: http://etd.lib.msu.edu/islandora/object/etd:12670


University of Arkansas

20. Orlowski, Sara Katherine. Characterization of Broiler Lines Divergently Selected for Breast Muscle Color.

Degree: MS, 2016, University of Arkansas

  An increase in the consumption of poultry has generated an increase in demand for higher yielding broilers. This has led to an increase in… (more)

Subjects/Keywords: Biological sciences; Broilers; Meat color; Poultry; Selection; Agricultural Education; Genetics; Meat Science; Poultry or Avian Science

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APA (6th Edition):

Orlowski, S. K. (2016). Characterization of Broiler Lines Divergently Selected for Breast Muscle Color. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/1669

Chicago Manual of Style (16th Edition):

Orlowski, Sara Katherine. “Characterization of Broiler Lines Divergently Selected for Breast Muscle Color.” 2016. Masters Thesis, University of Arkansas. Accessed July 23, 2019. https://scholarworks.uark.edu/etd/1669.

MLA Handbook (7th Edition):

Orlowski, Sara Katherine. “Characterization of Broiler Lines Divergently Selected for Breast Muscle Color.” 2016. Web. 23 Jul 2019.

Vancouver:

Orlowski SK. Characterization of Broiler Lines Divergently Selected for Breast Muscle Color. [Internet] [Masters thesis]. University of Arkansas; 2016. [cited 2019 Jul 23]. Available from: https://scholarworks.uark.edu/etd/1669.

Council of Science Editors:

Orlowski SK. Characterization of Broiler Lines Divergently Selected for Breast Muscle Color. [Masters Thesis]. University of Arkansas; 2016. Available from: https://scholarworks.uark.edu/etd/1669


University of KwaZulu-Natal

21. [No author]. Morphometric characteristics and consumer acceptability of meat from Potchefstroom Koekoek, Black Australorp, Venda and Ovambo chickens.

Degree: Animal and poultry science, 2012, University of KwaZulu-Natal

 Indigenous chicken production receives little institutional support and resources because of lack of information on the socioeconomic importance, morphometric characteristic and meat quality of indigenous… (more)

Subjects/Keywords: Poultry – KwaZulu-Natal.; Poultry breeds – KwaZulu-Natal.; Meat – Quality.; Households – KwaZulu-Natal.; Consumers' preferences – KwaZulu-Natal.; Animal and poultry science.

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APA (6th Edition):

author], [. (2012). Morphometric characteristics and consumer acceptability of meat from Potchefstroom Koekoek, Black Australorp, Venda and Ovambo chickens. (Thesis). University of KwaZulu-Natal. Retrieved from http://hdl.handle.net/10413/10127

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):

author], [No. “Morphometric characteristics and consumer acceptability of meat from Potchefstroom Koekoek, Black Australorp, Venda and Ovambo chickens. ” 2012. Thesis, University of KwaZulu-Natal. Accessed July 23, 2019. http://hdl.handle.net/10413/10127.

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

MLA Handbook (7th Edition):

author], [No. “Morphometric characteristics and consumer acceptability of meat from Potchefstroom Koekoek, Black Australorp, Venda and Ovambo chickens. ” 2012. Web. 23 Jul 2019.

Vancouver:

author] [. Morphometric characteristics and consumer acceptability of meat from Potchefstroom Koekoek, Black Australorp, Venda and Ovambo chickens. [Internet] [Thesis]. University of KwaZulu-Natal; 2012. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/10413/10127.

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

Council of Science Editors:

author] [. Morphometric characteristics and consumer acceptability of meat from Potchefstroom Koekoek, Black Australorp, Venda and Ovambo chickens. [Thesis]. University of KwaZulu-Natal; 2012. Available from: http://hdl.handle.net/10413/10127

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

22. Hesteande, Blake E. Sorghum Bran in Meat and Poultry.

Degree: 2014, Texas A&M University

 Pre-cooked pork and poultry products contribute more than $6 billion to the meat industry in the US, and are traditionally manufactured and stored as frozen… (more)

Subjects/Keywords: sorghum; meat; poultry; flavor

…acids. Meat and poultry processors are very interested in a “natural” antioxidant for these… …are needed to ensure adaptation by the meat and poultry industries. 3 2. LITERATURE… …A natural product in the meat and poultry industry is defined by United States Department… …meat and poultry products in the USA and is allowed at 0.02% in combination only with BHA and… …4 2.1 Consumer Perception of Meat and Meat Products… 

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APA (6th Edition):

Hesteande, B. E. (2014). Sorghum Bran in Meat and Poultry. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152516

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):

Hesteande, Blake E. “Sorghum Bran in Meat and Poultry.” 2014. Thesis, Texas A&M University. Accessed July 23, 2019. http://hdl.handle.net/1969.1/152516.

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

MLA Handbook (7th Edition):

Hesteande, Blake E. “Sorghum Bran in Meat and Poultry.” 2014. Web. 23 Jul 2019.

Vancouver:

Hesteande BE. Sorghum Bran in Meat and Poultry. [Internet] [Thesis]. Texas A&M University; 2014. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/1969.1/152516.

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

Council of Science Editors:

Hesteande BE. Sorghum Bran in Meat and Poultry. [Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152516

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


Lithuanian Veterinary Academy

23. Miliauskienė, Kristina. Paukštienos perdirbimo įmonėje gaminamų gaminių kokybės analizė.

Degree: Master, Zootechny, 2009, Lithuanian Veterinary Academy

Darbo tikslas: Ištirti ir įvertinti paukštienos perdirbimo įmonėje gaminamų gaminių kokybę. Darbo uždaviniai: 1. Palyginti paukštienos (žaliavos) ir įvairių jos gaminių mikrobiologinius rodiklius; 2. Palyginti… (more)

Subjects/Keywords: Paukštiena (žaliava); Kokybė; Analizė; Dešrelės; Poultry (meat); Quality; Anglysis; Sausages

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APA (6th Edition):

Miliauskienė, Kristina. (2009). Paukštienos perdirbimo įmonėje gaminamų gaminių kokybės analizė. (Masters Thesis). Lithuanian Veterinary Academy. Retrieved from http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090611_081642-19178 ;

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

Chicago Manual of Style (16th Edition):

Miliauskienė, Kristina. “Paukštienos perdirbimo įmonėje gaminamų gaminių kokybės analizė.” 2009. Masters Thesis, Lithuanian Veterinary Academy. Accessed July 23, 2019. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090611_081642-19178 ;.

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

MLA Handbook (7th Edition):

Miliauskienė, Kristina. “Paukštienos perdirbimo įmonėje gaminamų gaminių kokybės analizė.” 2009. Web. 23 Jul 2019.

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

Vancouver:

Miliauskienė, Kristina. Paukštienos perdirbimo įmonėje gaminamų gaminių kokybės analizė. [Internet] [Masters thesis]. Lithuanian Veterinary Academy; 2009. [cited 2019 Jul 23]. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090611_081642-19178 ;.

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

Council of Science Editors:

Miliauskienė, Kristina. Paukštienos perdirbimo įmonėje gaminamų gaminių kokybės analizė. [Masters Thesis]. Lithuanian Veterinary Academy; 2009. Available from: http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2009~D_20090611_081642-19178 ;

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


UCLA

24. Sanchez, Helen Mariette. Antibiotic Resistance in Bacteria Isolated from Commercial Meat Samples and Air Samples Near Agricultural Sites.

Degree: Civil Engineering, 2015, UCLA

 The rising level of antibiotic resistance is a serious public health issue, posing a global threat to human health. The common practice of applying sub-therapeutic… (more)

Subjects/Keywords: Civil engineering; antibiotic resistance; bioaerosol; CAFOs; poultry meat

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APA (6th Edition):

Sanchez, H. M. (2015). Antibiotic Resistance in Bacteria Isolated from Commercial Meat Samples and Air Samples Near Agricultural Sites. (Thesis). UCLA. Retrieved from http://www.escholarship.org/uc/item/3c09m34f

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):

Sanchez, Helen Mariette. “Antibiotic Resistance in Bacteria Isolated from Commercial Meat Samples and Air Samples Near Agricultural Sites.” 2015. Thesis, UCLA. Accessed July 23, 2019. http://www.escholarship.org/uc/item/3c09m34f.

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

MLA Handbook (7th Edition):

Sanchez, Helen Mariette. “Antibiotic Resistance in Bacteria Isolated from Commercial Meat Samples and Air Samples Near Agricultural Sites.” 2015. Web. 23 Jul 2019.

Vancouver:

Sanchez HM. Antibiotic Resistance in Bacteria Isolated from Commercial Meat Samples and Air Samples Near Agricultural Sites. [Internet] [Thesis]. UCLA; 2015. [cited 2019 Jul 23]. Available from: http://www.escholarship.org/uc/item/3c09m34f.

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

Council of Science Editors:

Sanchez HM. Antibiotic Resistance in Bacteria Isolated from Commercial Meat Samples and Air Samples Near Agricultural Sites. [Thesis]. UCLA; 2015. Available from: http://www.escholarship.org/uc/item/3c09m34f

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

25. Lobaton-Sulabo, April Shayne. Packaging and storage effects on Listeria monocytogenes reduction and attachment on ready-to-eat meat snacks.

Degree: PhD, Food Science Institute, 2014, Kansas State University

 A total of three studies were conducted to evaluate the effects of different packaging systems and storage times on reduction of Listeria monocytogenes on ready-to-eat… (more)

Subjects/Keywords: Listeria monocytogenes; Packaging; Ready-to-eat; Poultry; Meat; Food Science (0359)

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APA (6th Edition):

Lobaton-Sulabo, A. S. (2014). Packaging and storage effects on Listeria monocytogenes reduction and attachment on ready-to-eat meat snacks. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/18213

Chicago Manual of Style (16th Edition):

Lobaton-Sulabo, April Shayne. “Packaging and storage effects on Listeria monocytogenes reduction and attachment on ready-to-eat meat snacks.” 2014. Doctoral Dissertation, Kansas State University. Accessed July 23, 2019. http://hdl.handle.net/2097/18213.

MLA Handbook (7th Edition):

Lobaton-Sulabo, April Shayne. “Packaging and storage effects on Listeria monocytogenes reduction and attachment on ready-to-eat meat snacks.” 2014. Web. 23 Jul 2019.

Vancouver:

Lobaton-Sulabo AS. Packaging and storage effects on Listeria monocytogenes reduction and attachment on ready-to-eat meat snacks. [Internet] [Doctoral dissertation]. Kansas State University; 2014. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/2097/18213.

Council of Science Editors:

Lobaton-Sulabo AS. Packaging and storage effects on Listeria monocytogenes reduction and attachment on ready-to-eat meat snacks. [Doctoral Dissertation]. Kansas State University; 2014. Available from: http://hdl.handle.net/2097/18213


University of Otago

26. Duncan, Gail Elizabeth. The Economic Benefits of Food Safety Regulation .

Degree: 2012, University of Otago

 In this thesis I examine food safety regulation of production of poultry for the domestic market (Case Study 1) and, in less detail, the sale… (more)

Subjects/Keywords: Campylobacter; Regulation Economic Benefits; Poultry Industry; Meat Industry; E.coli O157

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APA (6th Edition):

Duncan, G. E. (2012). The Economic Benefits of Food Safety Regulation . (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/2463

Chicago Manual of Style (16th Edition):

Duncan, Gail Elizabeth. “The Economic Benefits of Food Safety Regulation .” 2012. Masters Thesis, University of Otago. Accessed July 23, 2019. http://hdl.handle.net/10523/2463.

MLA Handbook (7th Edition):

Duncan, Gail Elizabeth. “The Economic Benefits of Food Safety Regulation .” 2012. Web. 23 Jul 2019.

Vancouver:

Duncan GE. The Economic Benefits of Food Safety Regulation . [Internet] [Masters thesis]. University of Otago; 2012. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/10523/2463.

Council of Science Editors:

Duncan GE. The Economic Benefits of Food Safety Regulation . [Masters Thesis]. University of Otago; 2012. Available from: http://hdl.handle.net/10523/2463


University of North Carolina – Greensboro

27. Meadows, Jerriane Kujie Stafford. Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film.

Degree: 1974, University of North Carolina – Greensboro

 Palatability, tenderness, and vitamin (thiamine, riboflavin, and vitamin Bg) retention of institutional cuts of meat and poultry cooked in the convection oven in nylon ovenproof… (more)

Subjects/Keywords: Cooking (Meat); Cooking (Poultry)

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APA (6th Edition):

Meadows, J. K. S. (1974). Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film. (Doctoral Dissertation). University of North Carolina – Greensboro. Retrieved from http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24168

Chicago Manual of Style (16th Edition):

Meadows, Jerriane Kujie Stafford. “Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film.” 1974. Doctoral Dissertation, University of North Carolina – Greensboro. Accessed July 23, 2019. http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24168.

MLA Handbook (7th Edition):

Meadows, Jerriane Kujie Stafford. “Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film.” 1974. Web. 23 Jul 2019.

Vancouver:

Meadows JKS. Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film. [Internet] [Doctoral dissertation]. University of North Carolina – Greensboro; 1974. [cited 2019 Jul 23]. Available from: http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24168.

Council of Science Editors:

Meadows JKS. Determination of palatability, tenderness, and vitamin retention of meat and poultry cooked in a selected oven film. [Doctoral Dissertation]. University of North Carolina – Greensboro; 1974. Available from: http://libres.uncg.edu/ir/listing.aspx?styp=ti&id=24168


University of Toronto

28. Parpia, Arti Sharma. Phosphorus and Potassium Content of Commonly Consumed Meat, Poultry and Fish Products in Patients with Chronic Kidney Disease.

Degree: 2015, University of Toronto

Patients with chronic kidney disease (CKD) are advised to limit their intake of phosphorus and potassium, yet there is uncertainty concerning the actual content of… (more)

Subjects/Keywords: Additives; Chronic Kidney Disease; Meat; Phosphorus; Potassium; Poultry; 0570

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APA (6th Edition):

Parpia, A. S. (2015). Phosphorus and Potassium Content of Commonly Consumed Meat, Poultry and Fish Products in Patients with Chronic Kidney Disease. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/80626

Chicago Manual of Style (16th Edition):

Parpia, Arti Sharma. “Phosphorus and Potassium Content of Commonly Consumed Meat, Poultry and Fish Products in Patients with Chronic Kidney Disease.” 2015. Masters Thesis, University of Toronto. Accessed July 23, 2019. http://hdl.handle.net/1807/80626.

MLA Handbook (7th Edition):

Parpia, Arti Sharma. “Phosphorus and Potassium Content of Commonly Consumed Meat, Poultry and Fish Products in Patients with Chronic Kidney Disease.” 2015. Web. 23 Jul 2019.

Vancouver:

Parpia AS. Phosphorus and Potassium Content of Commonly Consumed Meat, Poultry and Fish Products in Patients with Chronic Kidney Disease. [Internet] [Masters thesis]. University of Toronto; 2015. [cited 2019 Jul 23]. Available from: http://hdl.handle.net/1807/80626.

Council of Science Editors:

Parpia AS. Phosphorus and Potassium Content of Commonly Consumed Meat, Poultry and Fish Products in Patients with Chronic Kidney Disease. [Masters Thesis]. University of Toronto; 2015. Available from: http://hdl.handle.net/1807/80626

29. Roselane Oliveira de Souza Langer. Efeito do transporte na incidência de PSE (Pale, Solf, Exudative) e análogo ao DFD (Dark, Firm, Dry) em filés de frango.

Degree: 2007, Universidade Estadual de Londrina

The preslaughtering management conditions including transportation from farm to the slaughterhouse may represent significant economical losses to poultry meat industries due to the injuries affecting… (more)

Subjects/Keywords: Carne de ave - Manuseio e transporte; Carnes - Conservação; Carnes - Armazenamento; Poultry as food - Handling and transportation; Meat - Preservation; Meat - Storage

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

APA (6th Edition):

Langer, R. O. d. S. (2007). Efeito do transporte na incidência de PSE (Pale, Solf, Exudative) e análogo ao DFD (Dark, Firm, Dry) em filés de frango. (Thesis). Universidade Estadual de Londrina. Retrieved from http://189.90.64.145/document/?code=vtls000123367

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):

Langer, Roselane Oliveira de Souza. “Efeito do transporte na incidência de PSE (Pale, Solf, Exudative) e análogo ao DFD (Dark, Firm, Dry) em filés de frango.” 2007. Thesis, Universidade Estadual de Londrina. Accessed July 23, 2019. http://189.90.64.145/document/?code=vtls000123367.

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

MLA Handbook (7th Edition):

Langer, Roselane Oliveira de Souza. “Efeito do transporte na incidência de PSE (Pale, Solf, Exudative) e análogo ao DFD (Dark, Firm, Dry) em filés de frango.” 2007. Web. 23 Jul 2019.

Vancouver:

Langer ROdS. Efeito do transporte na incidência de PSE (Pale, Solf, Exudative) e análogo ao DFD (Dark, Firm, Dry) em filés de frango. [Internet] [Thesis]. Universidade Estadual de Londrina; 2007. [cited 2019 Jul 23]. Available from: http://189.90.64.145/document/?code=vtls000123367.

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

Council of Science Editors:

Langer ROdS. Efeito do transporte na incidência de PSE (Pale, Solf, Exudative) e análogo ao DFD (Dark, Firm, Dry) em filés de frango. [Thesis]. Universidade Estadual de Londrina; 2007. Available from: http://189.90.64.145/document/?code=vtls000123367

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

30. Daryne Lu Maldonado Gomes da Costa. Carnes PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) de frango em embutido cárneos.

Degree: 2008, Universidade Estadual de Londrina

O crescente consumo mundial de carne de frango e produtos processados, fez aumentar a preocupação com a qualidade da carne fresca, consequentemente anormalidades relacionadas a… (more)

Subjects/Keywords: Carnes - Conservação; Carne de ave; Carne - Qualidade; Embutidos; Poultry as food; Meat - Quality; Meat - Preservation; Sausages

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APA (6th Edition):

Costa, D. L. M. G. d. (2008). Carnes PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) de frango em embutido cárneos. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000129623

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):

Costa, Daryne Lu Maldonado Gomes da. “Carnes PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) de frango em embutido cárneos.” 2008. Thesis, Universidade Estadual de Londrina. Accessed July 23, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000129623.

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

MLA Handbook (7th Edition):

Costa, Daryne Lu Maldonado Gomes da. “Carnes PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) de frango em embutido cárneos.” 2008. Web. 23 Jul 2019.

Vancouver:

Costa DLMGd. Carnes PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) de frango em embutido cárneos. [Internet] [Thesis]. Universidade Estadual de Londrina; 2008. [cited 2019 Jul 23]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000129623.

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

Council of Science Editors:

Costa DLMGd. Carnes PSE (pale, soft, exudative) e análogo ao DFD (dark, firm, dry) de frango em embutido cárneos. [Thesis]. Universidade Estadual de Londrina; 2008. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000129623

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

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