beef meat
Reducing Heterocyclic Amines (HA) formation in beef meat and improving our knowledge on consumer exposure
1
Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium
8
Mitigating heterocyclic amines formation in beef meat using specific process conditions
4
Relationship between Color and Redox Potential (E h ) in Beef Meat Juice. Validation on Beef Meat
14
Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs
9
Incidence of various process parameters on in vitro protein digestibility of beef meat
5
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?
13
Camel meat marketing and camel meat marketplace in the Algerian northern Sahara-case of the region of Souf-
10
Effect of Meat (Beef, Chicken, Bacon) on Rat Colon Carcinogenesis
8
Red meat and colon cancer : should we become vegetarians, or can we make meat safer ?
13
Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat
1
Meat safety as a tool of differentiation for retailers: Spanish and French examples of meat "supply chain brands"
35
An economic model of the meat paradox
37
Optimising economic and environmental performances of sheep-meat farms does not fully fit with the meat industry demands
12
Protein Thermal Denaturation of Beef Muscle: Neutron Imaging and spectroscopies
2
Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry
13
Comparison of marketing strategies of retailers of organic beef
11
Carcinogenicity of consumption of red and processed meat
3
Traditional meat products: Improvement of quality and safety
4
Potential carcinogenic mechanisms by red and cured meat
32