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  1. 18901
  2. 18902

    Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions by Bonny Dadji Stéphane Serge, Li Xin, Li Zheng, Li Meng, Du Manting, Gao Lingling, Zhang Dequan

    Published 2017-12-01
    “…Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. …”
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  3. 18903
  4. 18904
  5. 18905
  6. 18906
  7. 18907
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  9. 18909
  10. 18910
  11. 18911
  12. 18912
  13. 18913
  14. 18914
  15. 18915
  16. 18916
  17. 18917
  18. 18918
  19. 18919

    Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage by Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng

    Published 2022-03-01
    “…The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white feather broilers (n = 8) and yellow feather broilers (n = 8) with ageing and storage at 4 °C for 0–168 h were determined. Postmortem ageing and storage had a significant (P < 0.05) effect on the color and A420 nm in both boiled broilers meat. …”
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  20. 18920