F.D. Mellett - Concepedia

Author

F.D. Mellett

Stellenbosch University

Also Known As

F D Mellett, F. D. Mellett, F.D Mellett, F.D. Mellett

Publications

512

Citations

H-Index

Concepts

All Affiliations

Stellenbosch University

About

F.D. Mellett is an author at Stellenbosch University specializing in health sciences, meat science, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	251
2	Medicine	2	2	43
3	Education	1	1	31
4	Natural Sciences	1	1	12
5	Public Health	1	1	101

F.D. Mellett

Publications

485

Citations

H-Index

Page 1

	Year	Citations
Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami Leon M. T. Dicks, F.D. Mellett, Louwrens C. Hoffman Meat Science Ostrich Meat SalamiFood FermentationMicrobial ContaminationBacteriologyFood Microbiology	2003	101
Post-mortem pH decline in different ostrich muscles J. Sales, F.D. Mellett Meat Science Animal PhysiologyMuscle FunctionSkeletal MusclePhysiologyAnatomy	1996	90
Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes P. Fisher, F.D. Mellett, Louwrens C. Hoffman Meat Science Meat PackagingHealth SciencesHalothane GenotypesMeat Quality CharacteristicsMeat Quality	2000	63
Processing and nutritional characteristics of value added ostrich products P. Fisher, Louwrens C. Hoffman, F.D. Mellett Meat Science Food ChemistryNutritionFood CompositionNutritive ValueAgricultural Economics	2000	62
Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water Louwrens C. Hoffman, F.D. Mellett Meat Science NutritionQuality CharacteristicsHealth SciencesAnimal NutritionFood Analysis	2003	47
Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. H.M. Böhme, F.D. Mellett, Leon M. T. Dicks, Meat Science Food FermentationMicrococcus SpLactobacillus SakeFood MicrobiologyOstrich Meat	1996	35
A note on the musculature of the proximal part of the pelvic limb of the ostrich (Struthio camelus). F.D. Mellett PubMed Topographical AnatomySurgeryAnatomyComparative AnatomyStruthio Camelus	1994	31
The effect of feed withdrawal during lairage on meat quality characteristics in ostriches S.J. Van Schalkwyk, Louwrens C. Hoffman, S.W.P. Cloete, Meat Science Animal PhysiologyNutritionAnimal PerformanceAnimal ScienceAnimal Nutrition	2004	31
Halothane genotype and pork quality. 2. Cured meat products of three halothane genotypes P. Fisher, F.D. Mellett, Louwrens C. Hoffman Meat Science Meat PackagingHealth SciencesHalothane GenotypesPork QualityMeat Quality	2000	13
A note on the growth of body parts of the ostrich (<i>Struthio camelus</i>) F.D. Mellett, John Herman Randall Animal Production Mammalian PhysiologyBody PartsGompertz Function YAnatomyComparative Anatomy	1994	12

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