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  1. 1
    Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables

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  2. 2
    Food-processing wastes

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  3. 3
    Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods

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  4. 4
    Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage

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  5. 5
    Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model

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  6. 6
    How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef

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