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Results: 26-34/34
Authors:
BARBUT S
Citation: S. Barbut, EFFECTS OF CALCIUM LEVEL ON THE STRUCTURE OF PRE-HEATED WHEY-PROTEIN ISOLATE GELS, Lebensmittel-Wissenschaft + Technologie, 28(6), 1995, pp. 598-603
Authors:
ZHANG M
MITTAL GS
BARBUT S
Citation: M. Zhang et al., EFFECTS OF TEST CONDITIONS ON THE WATER-HOLDING CAPACITY OF MEAT BY ACENTRIFUGAL METHOD, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 50-55
Authors:
GORDON A
BARBUT S
Citation: A. Gordon et S. Barbut, MEAT BATTER PROTEINS - EFFECT OF CHEMICAL MODIFICATION ON STRUCTURE, Journal of the Science of Food and Agriculture, 68(4), 1995, pp. 457-464
Authors:
MITTAL GS
BARBUT S
Citation: Gs. Mittal et S. Barbut, EFFECTS OF FAT REDUCTION ON FRANKFURTERS PHYSICAL AND SENSORY CHARACTERISTICS, Food research international, 27(5), 1994, pp. 425-431
Authors:
MITTAL GS
BARBUT S
Citation: Gs. Mittal et S. Barbut, EFFECTS OF CARRAGEENANS AND XANTHAN GUM ON THE TEXTURE AND ACCEPTABILITY OF LOW-FAT FRANKFURTERS, Journal of food processing and preservation, 18(3), 1994, pp. 201-216
Authors:
BARBUT S
Citation: S. Barbut, COLOR MEASUREMENTS FOR EVALUATING THE PALE SOFT EXUDATIVE (PSE) OCCURRENCE IN TURKEY MEAT, Food research international, 26(1), 1993, pp. 39-43
Authors:
MITTAL GS
BARBUT S
Citation: Gs. Mittal et S. Barbut, EFFECTS OF VARIOUS CELLULOSE GUMS ON THE QUALITY PARAMETERS OF LOW-FAT BREAKFAST SAUSAGES, Meat science, 35(1), 1993, pp. 93-103
Authors:
BARBUT S
MITTAL GS
Citation: S. Barbut et Gs. Mittal, EFFECTS OF PH ON PHYSICAL-PROPERTIES OF WHITE AND DARK TURKEY MEAT, Poultry science, 72(8), 1993, pp. 1557-1565
Authors:
BARBUT S
FOEGEDING EA
Citation: S. Barbut et Ea. Foegeding, CA2-INDUCED GELATION OF PRE-HEATED WHEY-PROTEIN ISOLATE(), Journal of food science, 58(4), 1993, pp. 867-871