Table of contents of journal: *Food structure

Results: 51-57/57

IMMUNOHISTOCHEMICAL TECHNIQUES APPLIED TO RAW AND MILDLY HEAT-TREATEDMEAT SYSTEMS

Authors: EGELANDSDAL B KIDMAN S HERMANSSON AM KRAAL G WILDING P KOOLMEES PA CASSENS R

Citation: B. Egelandsdal et al., IMMUNOHISTOCHEMICAL TECHNIQUES APPLIED TO RAW AND MILDLY HEAT-TREATEDMEAT SYSTEMS, Food structure, 10(4), 1991, pp. 303-316

PATHOLOGY OF TURKEY SKELETAL-MUSCLE - IMPLICATIONS FOR THE POULTRY-INDUSTRY

Authors: SOSNICKI AA WILSON BW COHEN SH SUZUKI A WROBLEWSKI R

Citation: Aa. Sosnicki et al., PATHOLOGY OF TURKEY SKELETAL-MUSCLE - IMPLICATIONS FOR THE POULTRY-INDUSTRY, Food structure, 10(4), 1991, pp. 317-326

COMPOSITION AND STRUCTURE OF DEMINERALIZED SPRAY-DRIED MILK PERMEATE POWDER

Authors: KALAB M CARIC M MILANOVIC S FINCHER J PARNELLCLUNIES E

Citation: M. Kalab et al., COMPOSITION AND STRUCTURE OF DEMINERALIZED SPRAY-DRIED MILK PERMEATE POWDER, Food structure, 10(4), 1991, pp. 327-332

FAT-HOLDING IN HAMBURGERS AS INFLUENCED BY THE DIFFERENT CONSTITUENTSOF BEEF ADIPOSE-TISSUE

Authors: OLSSON A TORNBERG E LEE CM PUOLANNE E COMER FW

Citation: A. Olsson et al., FAT-HOLDING IN HAMBURGERS AS INFLUENCED BY THE DIFFERENT CONSTITUENTSOF BEEF ADIPOSE-TISSUE, Food structure, 10(4), 1991, pp. 333-344

THE EFFECT OF PROCESSING TEMPERATURES ON THE MICROSTRUCTURE AND FIRMNESS OF LABNEH MADE FROM COWS MILK BY THE TRADITIONAL METHOD OR BY ULTRAFILTRATION

Authors: TAMIME AY KALAB M DAVIES G MARTIN RW GOFF HD OLSEN R

Citation: Ay. Tamime et al., THE EFFECT OF PROCESSING TEMPERATURES ON THE MICROSTRUCTURE AND FIRMNESS OF LABNEH MADE FROM COWS MILK BY THE TRADITIONAL METHOD OR BY ULTRAFILTRATION, Food structure, 10(4), 1991, pp. 345-352

THE CONTRIBUTION OF MILK SERUM-PROTEINS TO THE DEVELOPMENT OF WHIPPEDCREAM STRUCTURE

Authors: NEEDS EC HUITSON A

Citation: Ec. Needs et A. Huitson, THE CONTRIBUTION OF MILK SERUM-PROTEINS TO THE DEVELOPMENT OF WHIPPEDCREAM STRUCTURE, Food structure, 10(4), 1991, pp. 353-360

NATURAL SYSTEMS FOR PREVENTING CONTAMINATION AND GROWTH OF MICROORGANISMS IN FOODS

Authors: CHUNG KT MURDOCK CA

Citation: Kt. Chung et Ca. Murdock, NATURAL SYSTEMS FOR PREVENTING CONTAMINATION AND GROWTH OF MICROORGANISMS IN FOODS, Food structure, 10(4), 1991, pp. 361-374

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