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First published 2004-06

Evaluation of Meat Products from Cloned Cattle: Biological and Biochemical Properties

Seiya Takahashi, Yoshihiko Ito

Cellular Reprogramming

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Research article

First published 2020-6

The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

Anna Draszanowska, Mirosława Karpińska-Tymoszczyk, Magdalena A Olszewska

Food Science and Technology International

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Research article

First published 2013-8

How thick do consumers’ want their meat and how thick do they get it? The case of deep-fried breaded beef

Daniela C Ferraris, Luciano M Libertino, Graciela L Rodríguez [...]

Food Science and Technology International

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First published 2004-06

Nutritional Value of Milk and Meat Products Derived from Cloning

Daniel Tomé, Michel Dubarry, Gilles Fromentin

Cellular Reprogramming

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Research article

First published 2019-12

Roman Diet and Meat Consumption: Reassessing Elite Access to Meat in 1 Corinthians 8 and 10

Philip L. Tite

Journal for the Study of the New Testament

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Research article

First published 2020-12

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

Mariana P Neves, Marielle M de Oliveira Paula, Paulo R Fontes [...]

Food Science and Technology International

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Research article

First published 2005-02

Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages

M. D. Selgas, E. Cáceres, M. L. García

Food Science and Technology International

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Research article

First published 2025

Linguistic Fuzzy Process Capability Analysis Based on Pythagorean and q-Rung Orthopair Fuzzy Sets

José L Rodríguez-Álvarez, Jorge L García-Alcaraz, José R Díaz-Reza [...]

Journal of Intelligent & Fuzzy Systems: Applications in Engineering and Technology

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Research article

First published 2010-7

Is it Really Easier to Imagine the end of the World than the end of Industrial Meat?

Jody Emel, Roberta Hawkins

Human Geography

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Research article

First published 2019-06

Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products

Bohumil Sak, Tereza Vecková, Klára Brdíčková [...]

Foodborne Pathogens and Disease

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