Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef.
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DOI: 10.1016/j.meatsci.2018.07.024
Abstract: Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at elevated… read more here.
Keywords: beef; impact elevated; display; consumer ... See more keywords
Impact of Elevated CO 2 on Oryza sativa Phenology and Brown Planthopper, Nilaparvata lugens (Hemiptera:Delphacidae) Population
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DOI: 10.18520/cs/v114/i08/1767-1777
Abstract: The impact of elevated CO 2 (570 ± 25 ppm) on brown planthopper, Nilaparvata lugens (Stal) and Pusa Basmati 1401 rice in comparison to ambient CO 2 was studied in open top chambers (OTCs) during… read more here.
Keywords: impact elevated; nilaparvata lugens; planthopper nilaparvata; phenology ... See more keywords