79 results on '"Ground beef"'
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2. Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products
3. Analyzing the Impact of Supermarket Promotions: A Case Study Using Tesco Clubcard Data in the UK
4. Hemolytic Uremic Syndrome
5. Meat Products
6. Managing Recalls: Everybody’s Business
7. Microbiological Quantitative Risk Assessment
8. Fate of Escherichia coli O157:H7 in Meat
9. Antioxidants
10. Antimicrobial Ingredients
11. At-Line Methods for Controlling Microbial Growth and Spoilage in Meat Processing Abattoirs
12. DNA-Based Traceability of Meat
13. Group Process and Change
14. Cantilever Sensors for Pathogen Detection
15. Escherichia coli
16. Escherichia coli
17. Microbial Risk Assessment
18. Pathogen Control in Meat and Poultry Production: Implementing the USDA Food Safety and Inspection Service’s Hazard Analysis and Critical Control Point System
19. Low-Cost Obesity Interventions: The Market for Foods
20. The Relationship of Microorganisms to Sanitation
21. Food- And Water-Borne Agents
22. Foodborne Gastroenteritis Caused by Escherichia coli
23. Foodborne Listeriosis
24. Radiation Protection of Foods, and Nature of Microbial Radiation Resistance
25. Food Protection with Modified Atmospheres
26. Chemical, Biological, and Physical Methods
27. Fresh Meats and Poultry
28. Introduction to Food Irradiation
29. Meat and meat products
30. Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storage
31. E. coli O157:H7 in Frozen Raw Ground Beef Patties
32. Listeria monocytogenes in Cooked Sausage (Frankfurters)
33. Markets for MAP foods
34. Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging
35. Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients
36. Vitamin E : Effect on Meat Color and Flavor
37. Food Preservation Using Ionizing Radiation
38. Markets for MAP foods
39. Bioluminescence : Shedding New Light on Old Problems
40. Reduction of cholesterol levels in meat, poultry and fish products
41. Principles and applications in production of reduced and low fat products
42. Overcoming sensory problems in low fat and low salt products
43. Production of low fat and reduced fat ground beef
44. Human Disease Associated with Clostridium perfringens Enterotoxin
45. Physical and Ultrastructural Measurements
46. Role of Packaging in Quality Preservation of Frozen Foods
47. Foodborne Gastroenteritis Caused by Escherichia coli
48. Foodborne Listeriosis
49. Radiation Preservation of Foods and Nature of Microbial Radiation Resistance
50. Physical, Chemical, Molecular, and Immunologic Methods
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