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