Artykuły w czasopismach na temat „Processed meat”
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Meyer, Daniel A. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, nr 9 (5.05.2020): 636. http://dx.doi.org/10.7326/l20-0121.
Pełny tekst źródłaWestman, Eric C. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, nr 9 (5.05.2020): 637. http://dx.doi.org/10.7326/l20-0122.
Pełny tekst źródłaRosenfeld, Richard M. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, nr 9 (5.05.2020): 636–37. http://dx.doi.org/10.7326/l20-0123.
Pełny tekst źródłaWan, Yi, i Fenglei Wang. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, nr 9 (5.05.2020): 638–39. http://dx.doi.org/10.7326/l20-0124.
Pełny tekst źródłaGong, Cynthia L., Nadine K. Zawadzki, Roy Zawadzki, Jeffrey Tran i Joel W. Hay. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, nr 9 (5.05.2020): 637–38. http://dx.doi.org/10.7326/l20-0125.
Pełny tekst źródłaJohnston, Bradley C., Dena Zeraatkar, Robin W. M. Vernooij, Montserrat Rabassa, Regina El Dib, Claudia Valli, Mi Ah Han, Pablo Alonso-Coello, Malgorzata M. Bala i Gordon H. Guyatt. "Unprocessed Red Meat and Processed Meat Consumption". Annals of Internal Medicine 172, nr 9 (5.05.2020): 639–40. http://dx.doi.org/10.7326/l20-0126.
Pełny tekst źródłaRohrmann, Sabine, i Jakob Linseisen. "Processed meat: the real villain?" Proceedings of the Nutrition Society 75, nr 3 (1.12.2015): 233–41. http://dx.doi.org/10.1017/s0029665115004255.
Pełny tekst źródłaGeach, Tim. "Processed meat and heart failure". Nature Reviews Cardiology 11, nr 8 (1.07.2014): 434. http://dx.doi.org/10.1038/nrcardio.2014.93.
Pełny tekst źródłaStefan, Daniela Cristina. "Red meat, processed meat and cancer in South Africa". South African Medical Journal 106, nr 1 (16.12.2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.
Pełny tekst źródłaOnwuzuruike, Uzochukwu, Joel Ndife i Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY". FUDMA JOURNAL OF SCIENCES 6, nr 2 (11.05.2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.
Pełny tekst źródłaYeh, Tian-Shin, Deborah Blacker i Alberto Ascherio. "To meat or not to meat? Processed meat and risk of dementia". American Journal of Clinical Nutrition 114, nr 1 (21.05.2021): 7–8. http://dx.doi.org/10.1093/ajcn/nqab139.
Pełny tekst źródłaShan, Liran Christine, Aine Regan, Frank J. Monahan, Chenguang Li, Celine Murrin, Fiona Lalor, Patrick G. Wall i Aine McConnon. "Consumer views on “healthier” processed meat". British Food Journal 118, nr 7 (4.07.2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.
Pełny tekst źródłaCosgrove, Meadhbh, Albert Flynn i Máiréad Kiely. "Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality". British Journal of Nutrition 93, nr 6 (czerwiec 2005): 933–42. http://dx.doi.org/10.1079/bjn20051427.
Pełny tekst źródłaLam, Tram Kim, Amanda J. Cross, Dario Consonni, Giorgia Randi, Vincenzo Bagnardi, Pier Alberto Bertazzi, Neil E. Caporaso, Rashmi Sinha, Amy F. Subar i Maria Teresa Landi. "Intakes of Red Meat, Processed Meat, and Meat Mutagens Increase Lung Cancer Risk". Cancer Research 69, nr 3 (13.01.2009): 932–39. http://dx.doi.org/10.1158/0008-5472.can-08-3162.
Pełny tekst źródłaStoś, Katarzyna, Ewa Rychlik, Agnieszka Woźniak i Maciej Ołtarzewski. "Red and Processed Meat Consumption in Poland". Foods 11, nr 20 (20.10.2022): 3283. http://dx.doi.org/10.3390/foods11203283.
Pełny tekst źródłaMeiliana, Anna, Nurrani Mustika Dewi i Andi Wijaya. "Red Meats and Processed Meat as the Carcinogenic Foods and Phytochemical-chemoprevention". Indonesian Biomedical Journal 11, nr 3 (3.12.2019): 225–39. http://dx.doi.org/10.18585/inabj.v11i3.965.
Pełny tekst źródłaPark, Sihyun, i Donghwan An. "An Analysis of Demand System for Meat Disaggregated into Fresh Meat and Processed Meat". Korean Journal of Agricultural Management and Policy 47, nr 2 (30.06.2020): 333–51. http://dx.doi.org/10.30805/kjamp.2020.47.2.333.
Pełny tekst źródłaAbbasi, Ibrahim, Al-Shareef Abdel-Kareem, Matouk Imad i Akkawi Muataz. "Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products". Turkish Journal of Agriculture - Food Science and Technology 3, nr 4 (13.01.2015): 216. http://dx.doi.org/10.24925/turjaf.v3i4.216-220.227.
Pełny tekst źródłaZeygarnik, M. V. "On the problem of carcinogenicity of red meat and processed meat". Voprosy dietologii 6, nr 2 (2016): 58–60. http://dx.doi.org/10.20953/2224-5448-2016-2-58-60.
Pełny tekst źródłaSaliba, Walid, Hedy S. Rennert, Naomi Gronich, Stephen B. Gruber i Gad Rennert. "Red meat and processed meat intake and risk of colorectal cancer". European Journal of Cancer Prevention 28, nr 4 (lipiec 2019): 287–93. http://dx.doi.org/10.1097/cej.0000000000000451.
Pełny tekst źródłaHuda, N., A. A. Putra i R. Ahmad. "Potential Application of Duck Meat for Development of Processed Meat Products". Current Research in Poultry Science 1, nr 1 (15.12.2010): 1–11. http://dx.doi.org/10.3923/crpsaj.2011.1.11.
Pełny tekst źródłaAlshahrani, Saeed, Gary Fraser, Joan Sabaté, Raymond Knutsen, David Shavlik, Andrew Mashchak, Jan Lloren i Michael Orlich. "Red and Processed Meat and Mortality in a Low Meat Intake Population". Nutrients 11, nr 3 (14.03.2019): 622. http://dx.doi.org/10.3390/nu11030622.
Pełny tekst źródłaSchnettler, Berta, Néstor Sepúlveda, Silvana Bravo, Klaus G. Grunert i Clementina Hueche. "Consumer acceptance of a functional processed meat product made with different meat sources". British Food Journal 120, nr 2 (5.02.2018): 424–40. http://dx.doi.org/10.1108/bfj-04-2017-0211.
Pełny tekst źródłaZell, Markus, James G. Lyng, Denis A. Cronin i Desmond J. Morgan. "Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients". Meat Science 83, nr 3 (listopad 2009): 563–70. http://dx.doi.org/10.1016/j.meatsci.2009.07.005.
Pełny tekst źródłaWedekind, Roland, Pekka Keski-Rahkonen, Nivonirina Robinot, Frederic Mercier, Erwan Engel, Inge Huybrechts i Augustin Scalbert. "Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion". Metabolites 10, nr 7 (3.07.2020): 272. http://dx.doi.org/10.3390/metabo10070272.
Pełny tekst źródłaFakhry, S. S., M. Adnan, F. A. Rashid, L. A. Ismail, S. K. Ismail, R. J. Kazem i A. A. Abdulbaqi. "Authenticity test of the processed meat products". Food Research 5, nr 4 (1.08.2021): 210–15. http://dx.doi.org/10.26656/fr.2017.5(4).679.
Pełny tekst źródłaLeLeiko, N. "Food for Thought: Processed Meat as Carcinogens". AAP Grand Rounds 35, nr 4 (1.04.2016): 48. http://dx.doi.org/10.1542/gr.35-4-48.
Pełny tekst źródłaNeuhouser, Marian L. "Red and processed meat: more with less?" American Journal of Clinical Nutrition 111, nr 2 (19.11.2019): 252–55. http://dx.doi.org/10.1093/ajcn/nqz294.
Pełny tekst źródłaRosato, Valentina, Eva Negri, Fabio Parazzini, Diego Serraino, Maurizio Montella, Monica Ferraroni, Adriano Decarli i Carlo La Vecchia. "Processed meat and selected hormone-related cancers". Nutrition 49 (maj 2018): 17–23. http://dx.doi.org/10.1016/j.nut.2017.10.025.
Pełny tekst źródłaMcKENNA, D. R., C. A. MORRIS, J. T. KEETON, R. K. MILLER, D. S. HALE, S. D. HARRIS i J. W. SAVELL. "CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS". Journal of Muscle Foods 14, nr 2 (maj 2003): 173–79. http://dx.doi.org/10.1111/j.1745-4573.2003.tb00698.x.
Pełny tekst źródłaAkbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, Neda Sallak, Gholamreza Jahed khaniki, Gholamreza Jahed khaniki, Noushin Rastkari, Noushin Rastkari, Parisa Sadighara i Parisa Sadighara. "Effect of sodium bicarbonate residue on some characteristics of processed meat products". Foods and Raw Materials 6, nr 2 (20.12.2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.
Pełny tekst źródłaFrank, Sarah M., Lindsay M. Jaacks, Carolina Batis, Lana Vanderlee i Lindsey Smith Taillie. "Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States". International Journal of Environmental Research and Public Health 18, nr 1 (5.01.2021): 357. http://dx.doi.org/10.3390/ijerph18010357.
Pełny tekst źródłaHernández-Chávez, Juan Francisco, Aarón F. González-Córdova, Armida Sánchez-Escalante, Gastón R. Torrescano, Juan P. Camou i Belinda Vallejo-Cordoba. "Analitical techniques to determinate the meat and thermally processed meat products authenticity". Nacameh 1, nr 2 (30.12.2007): 97–109. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2007v1n2/hernandez.
Pełny tekst źródłaCho, Soo-Hyun, Pil-Nam Seong, Beom-Young Park, Jin-Hyung Kim, Eun-Hea Park, Kyung-Hee Ha, Jong-Moon Lee i Dong-Hoon Kim. "Non-meat Ingredient, Nutritional Composition and Labeling of Domestic Processed Meat Products". Korean Journal for Food Science of Animal Resources 27, nr 2 (30.06.2007): 179–84. http://dx.doi.org/10.5851/kosfa.2007.27.2.179.
Pełny tekst źródłaHassanin, Faten, Reham Amin, Nahla Abou-Elroos i Sameh Helmy. "Detection of adulteration in some traditional processed meat products with equine meat". Benha Veterinary Medical Journal 34, nr 1 (1.03.2018): 443–52. http://dx.doi.org/10.21608/bvmj.2018.54507.
Pełny tekst źródłaHsieh, Yun-Hwa P., i Jack A. Ofori. "Detection of Horse Meat Contamination in Raw and Heat-Processed Meat Products". Journal of Agricultural and Food Chemistry 62, nr 52 (17.12.2014): 12536–44. http://dx.doi.org/10.1021/jf504032j.
Pełny tekst źródłaAlexander, Dominik D., i Colleen A. Cushing. "Quantitative assessment of red meat or processed meat consumption and kidney cancer". Cancer Detection and Prevention 32, nr 5-6 (styczeń 2009): 340–51. http://dx.doi.org/10.1016/j.cdp.2009.02.002.
Pełny tekst źródłaSaygın Alparslan, Özge, i Nevin Demirbaş. "Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization’s view of red meat carcasses and red meat carcinogens?" Public Health Nutrition 23, nr 2 (27.09.2019): 214–20. http://dx.doi.org/10.1017/s1368980019002453.
Pełny tekst źródłaMosley, Dominique, Timothy Su, Harvey J. Murff, Walter E. Smalley, Reid M. Ness, Wei Zheng i Martha J. Shrubsole. "Meat intake, meat cooking methods, and meat-derived mutagen exposure and risk of sessile serrated lesions". American Journal of Clinical Nutrition 111, nr 6 (20.02.2020): 1244–51. http://dx.doi.org/10.1093/ajcn/nqaa030.
Pełny tekst źródłaO'Connor, Lauren, Kirsten Herrick, Ruth Parsons i Jill Reedy. "Variation in Red Meat Categories Meaningfully Influences Red Meat Intake Estimates of the U.S. Population Aged 2 + Years". Current Developments in Nutrition 5, Supplement_2 (czerwiec 2021): 1071. http://dx.doi.org/10.1093/cdn/nzab053_064.
Pełny tekst źródłaJain, Surabhi. "Processed meat and its relationship with cancer: Literature review". IP Journal of Nutrition, Metabolism and Health Science 5, nr 2 (15.07.2022): 38–43. http://dx.doi.org/10.18231/j.ijnmhs.2022.008.
Pełny tekst źródłaChung, Min Gon, Yingjie Li i Jianguo Liu. "Global red and processed meat trade and non-communicable diseases". BMJ Global Health 6, nr 11 (listopad 2021): e006394. http://dx.doi.org/10.1136/bmjgh-2021-006394.
Pełny tekst źródłaMorshdy, Alaa Eldin, Mohamed Hussein i Ahmed Tharwat. "Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products". Egyptian Journal of Food Safety 5, nr 1 (1.04.2018): 148–55. http://dx.doi.org/10.21608/ejfsj.2018.157083.
Pełny tekst źródłaLippi, Giuseppe, Gianfranco Cervellin i Camilla Mattiuzzi. "Red meat, processed meat and the risk of venous thromboembolism: Friend or foe?" Thrombosis Research 136, nr 2 (sierpień 2015): 208–11. http://dx.doi.org/10.1016/j.thromres.2015.04.027.
Pełny tekst źródłaLarsson, S. C., i N. Orsini. "Red Meat and Processed Meat Consumption and All-Cause Mortality: A Meta-Analysis". American Journal of Epidemiology 179, nr 3 (22.10.2013): 282–89. http://dx.doi.org/10.1093/aje/kwt261.
Pełny tekst źródłaZahradnik, Celine, Roland Martzy, Robert L. Mach, Rudolf Krska, Andreas H. Farnleitner i Kurt Brunner. "Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Horse Meat in Meat and Processed Meat Products". Food Analytical Methods 8, nr 6 (30.12.2014): 1576–81. http://dx.doi.org/10.1007/s12161-014-0072-8.
Pełny tekst źródłaBarbieri, Giampiero, Monica Bergamaschi, Giovanna Saccani, Giorgia Caruso, Anna Santangelo, Rita Tulumello, Bhalchandra Vibhute i Germana Barbieri. "Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties". Journal of AOAC International 102, nr 5 (1.09.2019): 1401–6. http://dx.doi.org/10.5740/jaoacint.19-0134.
Pełny tekst źródłaHassanien, Fatin, Shaltout Fahim, Hashim Mohammed, Lamiaa Lotfy i Hatem El- Nagar. "Quality assurance of some locally processed meat products". Benha Veterinary Medical Journal 34, nr 1 (1.03.2018): 41–47. http://dx.doi.org/10.21608/bvmj.2018.53519.
Pełny tekst źródłaIGBEKA, J. C., i J. L. BLAISDELL. "Moisture isotherms of a processed meat product-Bologna". International Journal of Food Science & Technology 17, nr 1 (28.06.2007): 37–46. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00157.x.
Pełny tekst źródłaAbdulkarim, Basira G., i J. Scott Smith. "Heterocyclic Amines in Fresh and Processed Meat Products". Journal of Agricultural and Food Chemistry 46, nr 11 (listopad 1998): 4680–87. http://dx.doi.org/10.1021/jf980175g.
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