Venison Ab.IgE:ACnc:Pt:Ser:Qn

Known as: Venaison Ac IgE:Arbitraire/Volume:Ponctuel:Sérum:Numérique, Venison As.IgE:Arbitraire concentratie:Moment:Serum:Kwantitatief, Venaison Anticorps.IgE:Concentration arbitraire:Temps ponctuel:Sérum:Quantitatif

National Institutes of Health

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1982-2014

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2014

Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.

Manuel Utrilla, Antonio García Ruiz, Alberto Soriano
Meat science
2014

The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a… (More)

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2002

Venison contact dermatitis.

Louise Reiche
The Australasian journal of dermatology
2002

A 37-year-old meat inspector presented with a 5-month history of forearm eczema. His symptoms improved at weekends and over… (More)

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1988

Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins.

Dennis L Seman, K R Drew, P A Clarken, Roger P. Littlejohn
Meat science
1988

Sections of venison loins (LD) weighing approximately 300 g from 12 red deer (Cervus elaphus) were packaged using four packaging… (More)

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1982

Consumer acceptability of ground venison.

Helen C Brittin, C L Armes, Carolyn B. Ramsey, Cindy Simpson
Journal of the American Dietetic Association
1982

The acceptability of ground venison was evaluated by 91 consumers. Four meat patties were formulated: 100 percent beef, 100… (More)

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Venison Ab.IgE:ACnc:Pt:Ser:Qn

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