Sample records for FLEISCH (meat)
from WorldWideScience.org

Sample records 1 - 20 shown. Select sample records:



1

Why do German retailers think and act as they do? Hvorfor tænker og handler tyske detailkæder som de gør?

Esbjerg, Lars; Stacey, Julia

German consumers say one thing and do the other. They say they are willing to pay extra for fresh pork in order to get quality meat. But they act quite differently when they shop in the supermarket and the price becomes a decisive factor. At least that is what most German retail buyers of pork think...

DRIVER (German)

3

Use Of Phosphates/Ingredient For Development Of Low Fat/No Fat Meat Products

Barbut, S.; American Meat Institute Foundation; American Meat Science Association
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

4

Towards More Effective Meat Training in Europe: The ECCEAMST Approach

Smulders, F. J. M.; American Meat Science Association; National Live Stock and Meat Board
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

6

The Role of Endogenous Proteases in Meat Tenderness

Koohmaraie, M.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

7

The Relationship of Animal Leanness to Meat Tenderness

Dikeman, M. E.; American Meat Science Association; National Live Stock and Meat Board
1997-01-01

German National Library of Science and Technology (GetInfo) (German)

12

The Chemistry of Collagen Cross-Links and Their Role in Meat Texture

Bailey, A. J.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

16

Solute-Protein Interactions in a Meat Batter

Whiting, R. C.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

18

Safety Strategies and Advanced Technologies for Packaging Meat, Poultry and Their Products

Severini, M.; Trevisani, M.; European Consortium for Continuing Education in Advanced Meat Science and Technology
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

19

Retail Packaging Systems for Fresh Red Meat Cuts

Cole, A. B.; American Meat Science Association; National Live Stock and Meat Board
1987-01-01

German National Library of Science and Technology (GetInfo) (German)

20

Retail Meat Case Management

Johnson, H. K.; American Meat Science Association
2000-01-01

German National Library of Science and Technology (GetInfo) (German)

23

Rapid Methods for Meat Microbiology

Fung, D. Y. C.; American Meat Science Association; National Live Stock and Meat Board
1997-01-01

German National Library of Science and Technology (GetInfo) (German)

26

Predictive Modeling For The Meat Industry

Walls, I.; Scott, V. N.; American Meat Institute Foundation
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

27

Practical Meat Photography: Do's and Dont's

Bjerklie, S. P.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

28

Past, Present and Future of the International Meat Trade

De las Carreras, A. E.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

29

Packaging for Frozen Meat

Dunn, N.; European Consortium for Continuing Education in Advanced Meat Science and Technology
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

30

Packaging Systems for Processed Meat

Mondry, H.; European Consortium for Continuing Education in Advanced Meat Science and Technology
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

32

Occupational Disorders of the Upper Extremity in Meat Processing

Cochran, D. J.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

33

Objective Measurement of Physical Aspects of Meat Quality

Swatland, H. J.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

35

Non-Meat Ingredients for Low-/No-Fat Processed Meats

Keeton, J. T.; American Meat Science Association; National Live Stock and Meat Board
1997-01-01

German National Library of Science and Technology (GetInfo) (German)

36

New Technology for Low-Fat Meat Products

Schmidt, G. R.; American Meat Science Association; National Live Stock and Meat Board
1991-01-01

German National Library of Science and Technology (GetInfo) (German)

38

New Pathogens in Meat Products

Humphrey, T.; European Consortium for Continuing Education in Advanced Meat Science and Technology
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

39

Modified Atmosphere Packing of Meat

Taylor, S. A.; European Consortium for Continuing Education in Advanced Meat Science and Technology
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

40

Microscopy in Meat Research

Cassens, R. G.; American Meat Science Association; National Live Stock and Meat Board
1988-01-01

German National Library of Science and Technology (GetInfo) (German)

41

Microcomputers - A Tool for the Meat Scientist

Plimpton, R. F.; American Meat Science Association; National Live Stock and Meat Board
1987-01-01

German National Library of Science and Technology (GetInfo) (German)

42

Microbial Attachment to Meat Surfaces

Benedict, R. C.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

43

Methods for the Objective Measurement of Meat Product Texture

Claus, J. R.; American Meat Science Association; National Live Stock and Meat Board
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

46

Mechanisms and Strategies for Improving Meat Tenderness

Marsh, B. B.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

47

Meat Packaging Law in Europe

Paparella, A.; European Consortium for Continuing Education in Advanced Meat Science and Technology
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

49

Meat Inspection in the Next Century

Cook, C. F.; American Meat Science Association; National Live Stock and Meat Board
1997-01-01

German National Library of Science and Technology (GetInfo) (German)

50

Meat Inspection Packer/Processor

Hodges, J. H.; American Meat Science Association; National Live Stock and Meat Board
1997-01-01

German National Library of Science and Technology (GetInfo) (German)

51

Meat Inspection Food Service/Retail

Theno, D. M.; American Meat Science Association; National Live Stock and Meat Board
1997-01-01

German National Library of Science and Technology (GetInfo) (German)

52

Meat Ingredients / Sources / Availability For Low Fat/No Fat Products

Eilert, S. J.; American Meat Institute Foundation; American Meat Science Association
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

53

Meat Evaluation Nomenclature

Miller, M. F.; American Meat Science Association; National Live Stock and Meat Board
1997-01-01

German National Library of Science and Technology (GetInfo) (German)

55

Meat Batters: Why It is Not an Emulsion

Ragenstein, J. M; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

56

Meat Batters: The Role of the Aqueous Phase

American Meat Science Association; National Live Stock and Meat Board; University of Wyoming
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

57

Meat Associated Pathogens of Recent Concern

Boyle, M. P.; American Meat Science Association; National Live Stock and Meat Board
1987-01-01

German National Library of Science and Technology (GetInfo) (German)

59

Labeling Policies for Meat and Poultry Products: Lean, Lite and Natural

Leddy, K. F.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

61

Issues of Microbiological Safety in Meat and Meat Products

Filer, L. J.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

62

Is Meat Quality Affected by the Use of Repartitioning Agents?

Merkel, R. A.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

63

Irradiation: Path To A Safer Food Supply / Red Meat Quality Issues

Kropf, D. H.; American Meat Institute Foundation; American Meat Science Association
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

65

Instrumental Texture Measurements for Processed Meat Products

Hamann, D. D.; American Meat Science Association; National Live Stock and Meat Board
1988-01-01

German National Library of Science and Technology (GetInfo) (German)

68

Implications of Biotechnologies for Control of Meat Animal Growth

Beermann, D. H.; American Meat Science Association; National Live Stock and Meat Board
1991-01-01

German National Library of Science and Technology (GetInfo) (German)

69

Impact of Fat Reduction on Palatability and Consumer Acceptance of Processed Meat

Pearson, A. M.; American Meat Science Association; National Live Stock and Meat Board
1988-01-01

German National Library of Science and Technology (GetInfo) (German)

71

Growth, carcass and meat quality traits of straightbred and crossbred botucatu rabbits

Bianospino, E.; Wechsler, F.S.; Fernandes, S.; Roça, R.O.; Moura, A.S.A.M.T.

The objective was to evaluate the effects of genetic group and age on growth, carcass, and meattraits of rabbits. A total of 144 straightbred Botucatu and White German Giant x Botucatu crossbred rabbitswere involved. Rabbits were weaned at 35 d and sequentially slaughtered, four per genetic group ...

DRIVER (German)

73

Gelation in Meat Batters

Foegeding, E. A.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)

77

Establishing Meat Research Priorities

Allen, C. E.; American Meat Science Association; National Live Stock and Meat Board
1987-01-01

German National Library of Science and Technology (GetInfo) (German)

78

End Point Cooking Temperature and Meat Color

Kropf, D. H.; Hunt, M. C.; American Meat Science Association
1998-01-01

German National Library of Science and Technology (GetInfo) (German)

86

Economic Impact of Meat Spoilage Organisms

Breidenstein, B. B.; American Meat Science Association; National Live Stock and Meat Board
1987-01-01

German National Library of Science and Technology (GetInfo) (German)

88

Development of Processed Meat Items for the Fast-Food Industry

Huffman, D. L.; American Meat Science Association; National Live Stock and Meat Board
1987-01-01

German National Library of Science and Technology (GetInfo) (German)

92

Convenience Retail Meat Products for Microwaving

Kent, G.; American Meat Science Association; National Live Stock and Meat Board
1987-01-01

German National Library of Science and Technology (GetInfo) (German)

97

Chemical Analysis to Monitor the Quality of Meat and Meat Products

Bauer, F.; European Consortium for Continuing Education in Advanced Meat Science and Technology
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

99

Animal, Meat and Food Science Resources on the Internet

McGeachin, R. B.; American Meat Science Association; National Live Stock and Meat Board
1996-01-01

German National Library of Science and Technology (GetInfo) (German)

100

An Overview of International Meat Trade

Seng, P. M.; American Meat Science Association; National Live Stock and Meat Board
1989-01-01

German National Library of Science and Technology (GetInfo) (German)