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Mutton Ab.IgE

Known as: Mutton Antibody.immunoglobulin E 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils
Abstract The present study was carried out to evaluate effect of natural anti-oxidants on the quality of mutton nuggets… 
2018
2018
Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola.
2016
2016
Comparative transcriptome profiling of longissimus muscle tissues from Qianhua Mutton Merino and Small Tail Han sheep
The Qianhua Mutton Merino (QHMM) is a new sheep (Ovis aries) variety with better meat performance compared with the traditional… 
2015
2015
Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder
Purpose – The purpose of this paper is to investigate the efficacy of cabbage powder as a source of natural antioxidants and… 
2014
2014
Prevalence and Characterization of Clostridium difficile in Beef and Mutton Meats of Isfahan Region, Iran
Background: Clostridium difficile (C. difficile) is a frequent cause of nosocomial infections. During last few years, the… 
2014
2014
Zoonotic Hazards T. gondii Viable Cysts in Ready to Eat Egyptian Meat-Meals
3 Abstract: Toxoplasma gondii, a meat cyst-forming protozoan, has a potential zoonotic impact sequence to consumption of… 
2011
2011
Antimicrobial effect of Magnolia officinalis extract against Staphylococcus aureus.
BACKGROUND The antimicrobial effect of Magnolia officinalis extract (MOE) against Staphylococcus aureus was investigated in a… 
Highly Cited
2005
Highly Cited
2005
Effect of radiation processing on the quality of chilled meat products.
2000
2000
Production responses of two genetic different types of Merino sheep subjected to different nutritional levels.
  • BrandFranck
  • Small Ruminant Research
  • 2000
  • Corpus ID: 35130511
1993
1993
The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiation.
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