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Risk Analysis of Upstream Halal Supply Chain in Meat Industry in Indonesia Using DEMATEL-Based ANP
Authors: Busyra, S. H. I.; Ardi, R.
Published: 2020
Resource Type: Conference
Source: 2020 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM) Industrial Engineering and Engineering Management (IEEM), 2020 IEEE International Conference on. :706-710 Dec, 2020


Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis.
Authors: ÖZÜAK, Aykut; KESKİN, İsmail
Published: 2021
Resource Type: Academic Journal
Source: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi. Apr2021, Vol. 35 Issue 1, p18-23. 6p.


Анализ стратегических тенденций развития мясной промышленности России .
Authors: М. Д., Гринченко
Published: 2021
Resource Type: Academic Journal
Source: Administrative Consulting. 2021, Vol. 143 Issue 1, p117-126. 10p.


Unternehmenskonzentrationen in der Fleischbranche und die performative Rolle der Agrarökonomik – das Beispiel Sektorplanungen im Schlachthofbereich
Authors: Hirte, Katrin
Published: 2021
Resource Type: Academic Journal
Source: Österreichische Zeitschrift für Soziologie: Vierteljahresschrift der Österreichischen Gesellschaft für Soziologie. :1-19
Meat industry concentration and the performative role of agricultural economics—the example of sector planning in the slaughterhouse industry
Authors: Hirte, Katrin
Published: 2021
Resource Type: Academic Journal
Source: Österreichische Zeitschrift für Soziologie: Vierteljahresschrift der Österreichischen Gesellschaft für Soziologie. :1-19


POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW.
Authors: Gorbunova, Nataliya A.
Published: 2020
Resource Type: Academic Journal
Source: Theory & Practice of Meat Processing / Teoria i oraktika pererabotki masa. 2020, Vol. 5 Issue 1, p9-16. 8p.


FOOD FRAUD PREVENTION AS AN ACTIVE TOOL IN MEAT INDUSTRY: A CASE STUDY OF POULTRY SLAUGHTERHOUSE.
Authors: POSTOLACHE, Alina Narcisa; POP, Cecilia; ZAHARIA, Roxana; LĂPUȘNEANU, Dragoș Mihai; CIOBANU, Marius Mihai
Published: 2020
Resource Type: Academic Journal
Source: Agronomy Series of Scientific Research / Lucrari Stiintifice Seria Agronomie. 2020, Vol. 63 Issue 1, p141-146. 6p.


The Regulation of Commercial Speech: Can Alternative Meat Companies Have Their Beef and Speak It Too?
Authors: Terry, Eryn
Published: 2021
Resource Type: Academic Journal
Source: Vanderbilt Journal of Entertainment & Technology Law. 2021, Vol. 23 Issue 1, p223-251. 29p.


Competitiveness of the Czech Meat Industry on the Single Market.
Authors: Beňuš, Ondrej
Published: 2019
Resource Type: Academic Journal
Source: European Countryside. Sep2019, Vol. 11 Issue 3, p443-461. 19p.


Мясная промышленность Красноярского края в 1956-1965 гг.
Authors: Павлюкевич, Руслан В.
Published: 2019
Resource Type: Academic Journal
Source: Kemerovo State University Bulletin. 2019, Vol. 21 Issue 2, p342-352. 11p.


Sustainable supply chain performance of Pakistan's halal meat industry: intermediating role of global technical standards (gts) in the framework of quality function deployment (qfd) model.
Authors: Asfia, Noor; Usman, Muhammad; Munir, Shahid
Published: 2021
Resource Type: Academic Journal
Source: Ilkogretim Online; 2021, Vol. 20 Issue 4, p1641-1658, 18p


Product quality information in supply chains: a performance-linked conceptual framework applied to the Australian red meat industry.
Authors: Zhang, Yue; Baker, Derek; Griffith, Garry
Published: 2020
Resource Type: Academic Journal
Source: International Journal of Logistics Management. 2020, Vol. 31 Issue 3, p697-723. 27p.


CRIAÇÃO E USO DO CONSÓRCIO DE MICROORGANISMOS NA PRODUÇÃO DE CARNES.
Authors: GIZATOV, Albert; GIZATOVA, Natalia; MIRONOVA, Irina; GAZEEV, Igor; NIGMATYANOV, Azat
Published: 2020
Resource Type: Academic Journal
Source: Periódico Tchê Química. 2020, Vol. 17 Issue 35, p713-727. 15p.


Material flow analysis and sustainability of the Italian meat industry
Authors: Amicarelli, Vera; Rana, Roberto; Lombardi, Mariarosaria; Bux, Christian
Published: 2021
Resource Type: Academic Journal
Source: In Journal of Cleaner Production 25 May 2021 299


Zerlegung des Arbeitsschutzes in der Fleischindustrie durch Werkverträge – und die Notwendigkeit integrativen Arbeitsschutzes
Authors: Kohte, Wolfhard; Rabe-Rosendahl, Cathleen
Published: 2020
Resource Type: Academic Journal
Source: Zeitschrift für Arbeitswissenschaft. 74(4):328-336
The fragmentation of occupational health and safety in the meat industry through contracts to produce a work (Werkverträge) – and the need for an integrated occupational health and safety strategy
Authors: Kohte, Wolfhard; Rabe-Rosendahl, Cathleen
Published: 2020
Resource Type: Academic Journal
Source: Zeitschrift für Arbeitswissenschaft. 74(4):328-336


Reducing Meat Perishability through Pullulan Active Packaging.
Authors: Khan, Muhammad Jamshed; Kumari, Suriya; Selamat, Jinap; Shameli, Kamyar; Sazili, Awis Qurni
Published: 2020
Resource Type: Academic Journal
Source: Journal of Food Quality. 10/29/2020, p1-10. 10p.


FUNCTIONING ANALYSIS OF MEAT PROCESSING INDUSTRY IN MODERN CONDITIONS ON THE EXAMPLE OF UKRAINE.
Authors: Vlasenko, Iryna; Semko, Tetiana; Ivanisheva, Olga
Published: 2021
Resource Type: Academic Journal
Source: Technology Audit & Production Reserves. 2021, Vol. 2 Issue 4(58), p6-9. 4p.


UTILIZACIÓN DE HARINA Y ALMIDÓN NATIVO DE MALANGA EN PRODUCTOS CÁRNICOS.
Authors: Venegas-Fornias, Octavio; Hernández-López, Urselia
Published: 2020
Resource Type: Academic Journal
Source: Ciencia y Tecnologia de los Alimentos. may-ago2020, Vol. 30 Issue 2, p58-67. 10p.


A holistic approach to access the viability of cultured meat: A review.
Authors: Jairath, Gauri; Mal, Gorakh; Gopinath, Devi; Singh, Birbal
Published: 2021
Resource Type: Academic Journal
Source: Trends in Food Science & Technology. Apr2021, Vol. 110, p700-710. 11p.


The Better Beef Buying Guide.
Authors: VAUGHN, DANIEL
Published: 2020
Resource Type: Periodical
Source: Texas Monthly. Sep2020, Vol. 48 Issue 9, p84-126. 6p.


THE ELECTROHYDRAULIC METHOD FOR MEAT TENDERIZATION AND CURING.
Authors: Ermoshin, Nikolay A.; Romanchikov, Sergey A.; Nikolyuk, Olga I.
Published: 2020
Resource Type: Academic Journal
Source: Theory & Practice of Meat Processing / Teoria i oraktika pererabotki masa. 2020, Vol. 5 Issue 2, p45-49. 5p.