ชื่อสามัญ : เนื้อวัว (beef)
ชื่อวิทยาศาสตร์ : Bos taurus
ตระกูล : Bovidae
ชื่อสามัญ : เนื้อวัว (beef)
ชื่อวิทยาศาสตร์ : Bos taurus
ตระกูล : Bovidae
พบทั้งสิ้น 78 เรื่อง
- 21.การศึกษาเชื้อสตัฟฟิลโลคอคไคในเนื้อโคชำแหละตามตลาดสดในเขตกรุงเทพมหานคร
จริยา ชมวารินทร์
วิทยานิพนธ์ (วท.ม. (จุลชีววิทยา)) สาขาจุลชีววิทยา มหาวิทยาลัยเกษตรศาสตร์, 2524. 110 หน้า. - 22.Isolation and characterization of Shiga toxin-producing Escherichia coli O157:H7 and non-O157 from beef carcasses at a slaughter plant in Mexico
J.J. Varela-Hernández, E. Cabrera-Diaz, M.A. Cardona-López, L.M. Ibarra-Velázquez, H. Rangel-Villalobos, A. Castillo, M.R. Torres-Vitela and A. Ramírez-Álvarez
International Journal of Food Microbiology, Volume 113, Issue 2, 25 January 2007, Pages 237-241 - 23.Analysis of changes in electric current intensity during high voltage electrical stimulation in the aspect of predicting the pH value of beef
Ryszard Żywic and Joanna Katarzyna Banach
Journal of Food Engineering, Volume 81, Issue 3, August 2007, Pages 560-565 - 24.Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing
Jean-Louis Damez, Sylvie Clerjon, Saïd Abouelkaram and Jacques Lepetit
Journal of Food Engineering, Volume 85, Issue 1, March 2008, Pages 116-122 - 25.Risk perception and consumer willingness to pay for certified beef in Spain
Ana M. Angulo and José M. Gil
Food Quality and Preference, Volume 18, Issue 8, December 2007, Pages 1106-1117 - 26.Composition of the bacterial population of refrigerated beef, identified with direct 16S rRNA gene analysis and pure culture technique
T.C. Olofsson, S. Ahrné and G. Molin
International Journal of Food Microbiology, Volume 118, Issue 3, 30 September 2007, Pages 233-240 - 27.Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum
Elina J. Vihavainen and K. Johanna Björkroth
International Journal of Food Microbiology, Volume 119, Issue 3, 1 November 2007, Pages 340-345 - 28.Beef, chicken and pork consumption and consumer safety and nutritional concerns in the City of Campinas, Brazil
Maria da Conceição Pereira da Fonseca and Elisabete Salay
Food Control, Volume 19, Issue 11, November 2008, Pages 1051-1058 - 29.Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing
Joanna Stadnik, Zbigniew J. Dolatowski and Hanna M. Baranowska
LWT - Food Science and Technology, Volume 41, Issue 10, December 2008, Pages 2151-2158 - 30.Effect of lactic acid and lactic acid bacteria on biogenic amine concentration in vacuum-packaged beef
M.L. Signorimi, E. Ponce-Alquicira and I. Guerrero Legarreta
Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages. - 31.Effect of protein films containing antioxidants on lipid oxidation and microbial growth of beef during storage
K.B. Song, S. Ha, S. Lee and M. Lee
Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages. - 32.Improving the shelf-life of ground beef with antioxidants, antimicrobials, and irradiation
D. Q. DUONG, P. G. Crandall, C. A. O'Bryan, C. W. Balentine, F. W. Pohlman
Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages. - 33.Assessment of Meat Production and Meat Processing in Niamey/Niger: Hygienic Quality of Fresh Meat and of the Dry Meat Product “Kilishi”
Joerg Schumacher, Eva Schlecht, Andreas Buerkert, Oliver Hensel
Book of Abstract. Tropentag 2007: International Research on Food Security, Natural Resource Management and Rural Development, Utilisation of diversity in land use systems: Sustainable and organic approaches to meet human needs, October 2007, Witzenhausen - 34.Application of vapour-phase Fourier transform infrared spectroscopy (FTIR) and statistical feature selection methods for identifying Salmonella enterica typhimurium contamination in beef
Jayendra K. Amamcharla, Suranjan Panigrahi, Catherine M. Logue, Martin Marchello and Julie S. Sherwood
Biosystems Engineering, Volume 107, Issue 1, September 2010, Pages 1-9 - 35.ผลของความเร็วลมต่อจลนพลศาสตร์การอบแห้งเนื้อโคด้วยลมร้อนร่วมรังสีอินฟราเรด
ประทีปตุ้มทองอำไพศักดิ์ ทีบุญมาประพันธ์พงษ์ สมศิลาและ ธนกร หอมจำปา
วารสารวิทยาศาสตร์เกษตร 43 (3พิเศษ):236-239. 2555. - 36.The effects of high oxygen modified atmosphere packaging on protein oxidation of bovineM. longissimus dorsi muscle during chilled storage
P.I. Zakrys-Waliwander, M.G. O’Sullivan, E.E. O’Neill and J.P. Kerry
Food Chemistry, Volume 131, Issue 2, 15 March 2012, Pages 527-532 - 37.Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures
F. Coll Cárdenas, S. Andrés, L. Giannuzzi and N. Zaritzky
Food Control, Volume 22, Issue 8, August 2011, Pages 1442-1447 - 38.Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef
Sajid Maqsood and Soottawat Benjakul
Food Control, Volume 21, Issue 9, September 2010, Pages 1282-1290 - 39.Development of spoilage microbiota in beef stored in nisin activated packaging
Danilo Ercolini, Ilario Ferrocino, Antonietta La Storia, Gianluigi Mauriello, Sergio Gigli, Paolo Masi and Francesco Villani
Food Microbiology, Volume 27, Issue 1, February 2010, Pages 137-143 - 40.Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging
Gamal ElMasry, Da-Wen Sun and Paul Allen
Food Research International, Volume 44, Issue 9, November 2011, Pages 2624-2633