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 Browse by Socio-Economic Objective (1998) The SEO Classification allows R&D data to be classified according to the researcher's perceived purpose. The purpose categories take account of processes, products, health, education and other social and environmental aspects of particular interest. -> Division 2 - Economic Development -> 670000 - Manufacturing -> 670100 Processed Food Products and Beverages -> 670102 Meat products :

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  Abstract Views File Downloads Thomson Reuters Web of Science Citation Count Scopus Citation Count Altmetric Score
Shih, Yang-Ter. (2001). Development of a low -fat Chinese-style sausage Master's Thesis, School of Land, Crop and Food Sciences, The University of Queensland. 126  
Deeth, H. C., Shih, Y. and Wallace, R. (1999). Development of low-fat Chinese sausages. In: 10th World Congress of Food Science and Technology: Abstracts. International Congress of Food Science and Technology, Sydney Convention Centre, Sydney, (94). 3-8 October, 1999. 33  
Jayasooriya, S. D. (2005). High power ultrasound in meat processing MPhil Thesis, School of Land, Crop and Food Sciences, The University of Queensland. 260  
Lee, M., D'Arcy, B. R. and Myler, S. (2000). Packaging of case ready shaved leg ham for Australian delicatessen markets. In: Program & Abstracts: 33rd Annual AIFST Convention. 33rd Annual Convention of Aust Inst of Food Science & Tech, Brisbane, Brisbane Convention Centre, (50). 20-23 August 2000. 58  
Ni Made Werdi Pratiwi,, Sumarmono, J., Murray, P. J. and Taylor, D. (2001). Physical traits of goat meat: a comparison between meat from castrated and entire Boer bucks. In: 25th Anniversary Annual Scientific Meeting. 25th Anniversary Annual Scientific Meeting, Canberra, ACT, (). 3-5 December 2001. 88  
Dykes, G. A. and Moorhead, S.M. (2002). Stress response variations between Listeria monocytogenes strains. In: 2002 ASM Annual Scientific Meeting Microbiology Australia. 2002 ASM Annual Scientific Meeting, Melbourne, Vic, (SY 4.3-SY 4.3). 29 September - 3 October, 2002. 59  
Widayaka, K., Setyawardani, T. and Sumarmono, J. (2001). The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat. In: Asia Pacific Journal of Clinical Nutrition: Proceedings of the Nutrition Society of Australia. 25th Anniversary Annual Scientific Meeting, Canberra, ACT, (S48-S48). 3-5 December 2001. 21  
Bertram, H. C., Whittaker, A. K., Andersen, H. J. and Karlsson, A. H. (2004) The use of simultaneous H-1 & P-31 magic angle spinning nuclear magnetic resonance measurements to characterize energy metabolism during the conversion of muscle to meat. International Journal of Food Science And Technology, 39 6: 661-670. doi:10.1111/j.1365-2621.2004.00826.x 60   8 Cited 8 times in Scopus8 0
Bertram, H. C., Whittaker, A. K., Shorthose, W. R., Andersen, H. J. and Karlsson, A. H. (2004) Water characteristics in cooked beef as influenced by ageing and high-pressure treatment -an NMR micro imaging study. Meat Science, 66 2: 301-306. doi:10.1016/S0309-1740(03)00103-7 62   17 Cited 19 times in Scopus19 0