Agriculture & Biology
beef
100%
ground beef
56%
steaks
51%
Shiga toxin-producing Escherichia coli
34%
Honduras
27%
meat
26%
Escherichia coli O157
26%
lactic acid bacteria
26%
Salmonella
23%
cholesterol
21%
nutrient databanks
21%
oleoresins
20%
spoilage
19%
Nicaragua
19%
lactic acid
19%
egg shell
18%
rosemary
18%
longissimus muscle
17%
loaves
17%
palatability
17%
microwave radiation
17%
loins
17%
marinating
17%
purchasing
16%
fillets
16%
slaughterhouses
16%
process control
16%
roasts
16%
nutrient content
16%
pork
15%
USDA
15%
cooking
15%
onions
14%
poultry
14%
shelf life
14%
consumer preferences
13%
breasts
13%
nutrients
13%
loins (meat cut)
13%
emus
12%
hippotherapy
12%
deep fat frying
12%
Listeria monocytogenes
11%
sensory properties
11%
temperature
11%
biofortification
11%
gas chromatography
11%
demographic statistics
10%
food safety education
10%
lipids
10%
phenotypic correlation
10%
fatty acid composition
10%
microgreens
10%
Salmonella Enteritidis
10%
meat products
9%
swine
9%
Allium cepa
9%
breast milk
9%
patties
9%
proximate composition
9%
representative sampling
9%
meat quality
9%
beef cattle
9%
pig carcasses
9%
color
9%
genetic correlation
8%
nutritive value
8%
Angus
8%
sampling
8%
chickens
8%
retail marketing
8%
cooking quality
8%
industry
8%
frying
8%
cottonseed oil
7%
Medicine & Life Sciences
Red Meat
84%
Meat
24%
Fats
24%
Pork Meat
23%
Nutrients
21%
Equine-Assisted Therapy
20%
Cooking
19%
United States Department of Agriculture
18%
Lactobacillales
16%
Onions
16%
Dromaiidae
15%
Temperature
15%
Poultry
13%
Salmonella
12%
Muscles
12%
zonadhesin
12%
Escherichia coli O157
11%
oleoresins
11%
Cholesterol
11%
Gait
11%
Biofortification
10%
Atmosphere
10%
Minerals
10%
Fatty Acids
10%
Cottonseed Oil
10%
Oils
9%
Human Milk
9%
Swine
9%
Estuaries
9%
Honduras
9%
Motor Skills
9%
Chickens
9%
Arthrogryposis
8%
Rapeseed Oil
8%
Food Safety
8%
Electricity
8%
Shiga-Toxigenic Escherichia coli
7%
Color
7%
Industry
6%
Databases
6%
Child
6%
Acetic Acid
6%
Abattoirs
6%
Product Packaging
6%
Biomass
6%
Hydroponics
6%
3-hydroxyflavone
6%
Trans Fatty Acids
6%
Cattle
6%
Ascorbic Acid
5%
Salmonella typhimurium
5%
Nutritive Value
5%
Lactic Acid
5%