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Food Chemistry, ISSN 0308-8146, 06/2019, Volume 283, pp. 367 - 374
The abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and... 
Myoglobin | Marker peptides | Beef | Meat authentication | Mass spectrometry | Pork | PROTEIN | HORSE | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | RAW | IDENTIFICATION | UPLC METHOD | MASS-SPECTROMETRY | NUTRITION & DIETETICS | DNA | CHEMISTRY, APPLIED | Peptides | Animal behavior | Myosin | Muscle proteins
Journal Article
Cancer Research, ISSN 0008-5472, 02/2009, Volume 69, Issue 3, pp. 932 - 939
Journal Article
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 04/2019, Volume 86, pp. 569 - 578
Journal Article
Food Quality and Preference, ISSN 0950-3293, 04/2018, Volume 65, pp. 101 - 109
Journal Article
The International Journal of Life Cycle Assessment, ISSN 0948-3349, 9/2015, Volume 20, Issue 9, pp. 1254 - 1267
Journal Article
Journal of Food Science, ISSN 0022-1147, 01/2018, Volume 83, Issue 1, pp. 175 - 187
The American diet is lacking in plant‐based foods and vegetables, higher in protein than necessary, and too centered on meat and poultry. Two major dietary... 
flavor | meat reduction | sensory | vegetables | Flexitarian Flip | VARIETY | METABOLIC SYNDROME | FOOD SCIENCE & TECHNOLOGY | PREVENTION | TASTE | CATA QUESTIONS | ACCEPTANCE | CONSUMERS | CONSUMPTION | FOOD | MUSHROOMS | Food plants | Vegetables | Statistical analysis | Food sources | Poultry | Consumers | Segments | Statistical methods | Flavor | Guidelines | Meat | Proteins | Diet | Sensory evaluation | Chickens | Food preferences | Strategy | Recipes | Taste | Aroma | Preferences | Protein sources | Food
Journal Article
Journal Article
by Zhou, G.H and Xu, X.L and Liu, Y
Meat Science, ISSN 0309-1740, 2010, Volume 86, Issue 1, pp. 119 - 128
Journal Article