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Meat

The Association of Dietary Intake of Purine-Rich Vegetables, Sugar-Sweetened Beverages and Dairy with Plasma Urate, in a Cross-Sectional Study

Lina Zgaga, Evropi Theodoratou, [ ... ], Harry Campbell

Risk Factors of Porcine Cysticercosis in the Eastern Cape Province, South Africa

Rosina Claudia Krecek, Hamish Mohammed, [ ... ], Arve Lee Willingham III

Mathematical Model of Plasmid-Mediated Resistance to Ceftiofur in Commensal Enteric Escherichia coli of Cattle

Victoriya V. Volkova, Cristina Lanzas, Zhao Lu, Yrjö Tapio Gröhn

Factors Associated with Bovine Neonatal Pancytopenia (BNP) in Calves: A Case-Control Study

Sarah L. Lambton, Adrian D. Colloff, [ ... ], Andrew Holliman

Fish Is Food - The FAO’s Fish Price Index

Sigbjørn Tveterås, Frank Asche, [ ... ], Stefania Vannuccini

Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

Kathrine Lunde, Bjørg Egelandsdal, [ ... ], Hiroaki Matsunami

A Simple Visual Estimation of Food Consumption in Carnivores

Katherine R. Potgieter, Harriet T. Davies-Mostert

Estimating Animal Abundance in Ground Beef Batches Assayed with Molecular Markers

Xin-Sheng Hu, Janika Simila, [ ... ], Ciaran N. Meghen

Design of a Bovine Low-Density SNP Array Optimized for Imputation

Didier Boichard, Hoyoung Chung, [ ... ], for the Bovine LD Consortium

Comparison of Muscle Transcriptome between Pigs with Divergent Meat Quality Phenotypes Identifies Genes Related to Muscle Metabolism and Structure

Marie Damon, Joanna Wyszynska-Koko, [ ... ], Bénédicte Lebret

Buffalo, Bush Meat, and the Zoonotic Threat of Brucellosis in Botswana

Kathleen Anne Alexander, Jason Kenna Blackburn, [ ... ], Phil H. Elzer

Population-Based Study of Streptococcus suis Infection in Humans in Phayao Province in Northern Thailand

Dan Takeuchi, Anusak Kerdsin, [ ... ], Kazunori Oishi

Sources of Dietary Protein in Relation to Blood Pressure in a General Dutch Population

Wieke Altorf - van der Kuil, Mariëlle F. Engberink, [ ... ], Johanna M. Geleijnse

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