Debates y embates de la politología by Juan Bautista Lucca

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Residual nitrite and nitrate in processed meats and meat analogues in the United States by Siyuan Sheng, Erin M. Silva, Rodrigo Tarté, James R. Claus

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A Case of Peripheral Ulcerative Keratitis Associated with Autoimmune Hepatitis by Hamoon Eshraghi, Aria Mahtabfar, Mohammad H. Dastjerdi

“…To describe a case of peripheral ulcerative keratitis in the setting of autoimmune hepatitis and possible overlap syndrome with primary sclerosing cholangitis. …”
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Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere by Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz

“…After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). …”
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Marketing Channels of Si-Jank Pineapple Dodol at Mawar Merah Small Medium Enterprise by Susilawati Susilawati, Sri Mulyati, Harmoko Harmoko

“…The purpose of this research was to identify the marketing channel pattern of Si-Jank pineapple dodol at UKM Mawar Merah. The approach used in this research is descriptive quantitative and sampling by interview and analysis using margin share. …”
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Pengalaman Ibu dalam Merawat Bayi dengan Prematur dan Berat Badan Lahir Rendah by Deswita

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Comparison of different methods for identification of meat species in meat products by Yusuf Özşensoy, Seyda Şahin

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Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat by Omer Cetin, Enver Baris Bingol, Hilal Colak, Hamparsun Hampikyan

“…Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3–5 years old. …”
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La publicisation du débat sur l’avortement au Maroc. L’État marocain en action by Marc-Éric Gruénais

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Fresh Meat Selection for Consumers by Chad Carr, Ed Jennings, Larry Eubanks

“…AN229, a 5-page illustrated fact sheet by Chad Carr, Ed Jennings, and Larry Eubanks, aims to provide consumers with a solid working knowledge of fresh meat terminology so that they can select meat cuts that will perform desirably in all recipes. …”
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Fresh Meat Selection for Consumers by Chad Carr, Ed Jennings, Larry Eubanks

“…AN229, a 5-page illustrated fact sheet by Chad Carr, Ed Jennings, and Larry Eubanks, aims to provide consumers with a solid working knowledge of fresh meat terminology so that they can select meat cuts that will perform desirably in all recipes. …”
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Identification of sea snake meat adulteration in meat products using PCR-RFLP of mitochondrial DNA by Sunutcha Suntrarachun, Lawan Chanhome, Montri Sumontha

“…This technique was successfully applied to blood, shed skin, raw meat, cooked meat, sea snake-fish binary admixture, and sea snake-pork binary admixture. …”
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Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy by Z. Ozbekova, A. Kulmyrzaev

Subjects: “…meat…”
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The potential of buffalo as a meat producer by Néstor Simón Montiel-Urdaneta

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MyPyramid Scramble: Meat and Beans by Linda B. Bobroff

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MyPyramid Scramble: Meat and Beans by Linda B. Bobroff

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Genetic markers in sheep meat breeding by A. V. Deykin, M. I. Selionova, A. Yu. Krivoruchko, D. V. Kovalenko, V. I. Truhachev

“…Increasing productivity and improving meat quality are considered today as the priorities in the industry. …”
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Wild Game: Fresh Meat Processing by Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, Halie Corbitt

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Preliminary Studies on the Development of Meat Balls by JO Igene, KS Akinjobi, SE Evivie

“…The increasing level of urbanization in Nigeria calls for development of improved versions of convenient food products. Meat ball is a value-added meat product made from beef. …”
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Food Processing: The Meat We Eat by Erica L. Bub, Keith Schneider, Chad Carr, Matt Hersom

“…This publication discusses the facts about meat processing so you can make knowledgeable decisions about the meat you eat. …”
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