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Results: 1-14 |
Results: 14
HIGH-PRESSURE-INDUCED CHANGES IN THE CHARACTERISTICS OF LOW-FAT AND HIGH-FAT SAUSAGES
Authors: COLMENERO FJ CARBALLO J FERNANDEZ P BARRETO G SOLAS MT
Citation: Fj. Colmenero et al., HIGH-PRESSURE-INDUCED CHANGES IN THE CHARACTERISTICS OF LOW-FAT AND HIGH-FAT SAUSAGES, Journal of the Science of Food and Agriculture, 75(1), 1997, pp. 61-66
CHOPPING TEMPERATURE EFFECTS ON THE CHARACTERISTICS AND CHILLED STORAGE OF LOW-FAT AND HIGH-FAT PORK BOLOGNA SAUSAGES
Authors: COLMENERO FJ CARRASCOSA AV BARRETO G FERNANDEZ P CARBALLO J
Citation: Fj. Colmenero et al., CHOPPING TEMPERATURE EFFECTS ON THE CHARACTERISTICS AND CHILLED STORAGE OF LOW-FAT AND HIGH-FAT PORK BOLOGNA SAUSAGES, Meat science, 44(1-2), 1996, pp. 1-9
FROZEN STORAGE OF BOLOGNA SAUSAGES AS A FUNCTION OF FAT-CONTENT AND OF LEVELS OF ADDED STARCH AND EGG-WHITE
Authors: COLMENERO FJ BARRETO G FERNANDEZ P CARBALLO J
Citation: Fj. Colmenero et al., FROZEN STORAGE OF BOLOGNA SAUSAGES AS A FUNCTION OF FAT-CONTENT AND OF LEVELS OF ADDED STARCH AND EGG-WHITE, Meat science, 42(3), 1996, pp. 325-332
RHEOLOGICAL CHANGES DURING THERMAL-PROCESSING OF LOW-FAT MEAT EMULSIONS FORMULATED WITH DIFFERENT TEXTURE MODIFYING INGREDIENTS
Authors: FERNANDEZ P BARRETO G CARBALLO J COLMENERO FJ
Citation: P. Fernandez et al., RHEOLOGICAL CHANGES DURING THERMAL-PROCESSING OF LOW-FAT MEAT EMULSIONS FORMULATED WITH DIFFERENT TEXTURE MODIFYING INGREDIENTS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(3), 1996, pp. 252-254
THERMAL GELATION OF MEAT BATTERS AS A FUNCTION OF TYPE AND LEVEL OF FAT AND PROTEIN-CONTENT
Authors: BARRETO G CARBALLO J FERNANDEZMARTIN F COLMENERO FJ
Citation: G. Barreto et al., THERMAL GELATION OF MEAT BATTERS AS A FUNCTION OF TYPE AND LEVEL OF FAT AND PROTEIN-CONTENT, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 202(3), 1996, pp. 211-214
CHARACTERISTICS OF HIGH-FAT AND LOW-FAT BOLOGNA SAUSAGES AS AFFECTED BY FINAL INTERNAL COOKING TEMPERATURE AND CHILLING STORAGE
Authors: CARBALLO J FERNANDEZ P BARRETO G SOLAS MT COLMENERO FJ
Citation: J. Carballo et al., CHARACTERISTICS OF HIGH-FAT AND LOW-FAT BOLOGNA SAUSAGES AS AFFECTED BY FINAL INTERNAL COOKING TEMPERATURE AND CHILLING STORAGE, Journal of the Science of Food and Agriculture, 72(1), 1996, pp. 40-48
MORPHOLOGY AND TEXTURE OF BOLOGNA SAUSAGE AS RELATED TO CONTENT OF FAT, STARCH AND EGG-WHITE
Authors: CARBALLO J FERNANDEZ P BARRETO G SOLAS MT COLMENERO FJ
Citation: J. Carballo et al., MORPHOLOGY AND TEXTURE OF BOLOGNA SAUSAGE AS RELATED TO CONTENT OF FAT, STARCH AND EGG-WHITE, Journal of food science, 61(3), 1996, pp. 652-655
MITOCHONDRIAL D-LOOP SIGNATURES PRODUCED BY LOW-STRINGENCY SINGLE SPECIFIC PRIMER PCR CONSTITUTE A SIMPLE COMPARATIVE HUMAN IDENTITY TEST
Authors: BARRETO G VAGO AR GINTHER C SIMPSON AJG PENA SDJ
Citation: G. Barreto et al., MITOCHONDRIAL D-LOOP SIGNATURES PRODUCED BY LOW-STRINGENCY SINGLE SPECIFIC PRIMER PCR CONSTITUTE A SIMPLE COMPARATIVE HUMAN IDENTITY TEST, American journal of human genetics, 58(3), 1996, pp. 609-616
BINDING-PROPERTIES AND COLOR OF BOLOGNA SAUSAGE MADE WITH VARYING FATLEVELS, PROTEIN-LEVELS AND COOKING TEMPERATURES
Authors: CARBALLO J MOTA N BARRETO G COLMENERO FJ
Citation: J. Carballo et al., BINDING-PROPERTIES AND COLOR OF BOLOGNA SAUSAGE MADE WITH VARYING FATLEVELS, PROTEIN-LEVELS AND COOKING TEMPERATURES, Meat science, 41(3), 1995, pp. 301-313
INFLUENCE OF PROTEIN AND FAT-CONTENT AND COOKING TEMPERATURE ON TEXTURE AND SENSORY EVALUATION OF BOLOGNA SAUSAGE
Authors: COLMENERO FJ BARRETO G MOTA N CARBALLO J
Citation: Fj. Colmenero et al., INFLUENCE OF PROTEIN AND FAT-CONTENT AND COOKING TEMPERATURE ON TEXTURE AND SENSORY EVALUATION OF BOLOGNA SAUSAGE, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 481-487
STARCH AND EGG-WHITE INFLUENCE ON PROPERTIES OF BOLOGNA SAUSAGE AS RELATED TO FAT-CONTENT
Authors: CARBALLO J BARRETO G COLMENERO FJ
Citation: J. Carballo et al., STARCH AND EGG-WHITE INFLUENCE ON PROPERTIES OF BOLOGNA SAUSAGE AS RELATED TO FAT-CONTENT, Journal of food science, 60(4), 1995, pp. 673-677
SEQUENCE-SPECIFIC GENE SIGNATURES CAN BE OBTAINED BY PCR WITH SINGLE SPECIFIC PRIMERS AT LOW STRINGENCY
Authors: PENA SDJ BARRETO G VAGO AR DEMARCO L REINACH FC NETO ED SIMPSON AJG
Citation: Sdj. Pena et al., SEQUENCE-SPECIFIC GENE SIGNATURES CAN BE OBTAINED BY PCR WITH SINGLE SPECIFIC PRIMERS AT LOW STRINGENCY, Proceedings of the National Academy of Sciences of the United Statesof America, 91(5), 1994, pp. 1946-1949
EFFECT OF STRUCTURE LENGTH ON RELATIVISTIC BACKWARD-WAVE OSCILLATOR PROPERTIES
Authors: BARRETO G BUTLER JM WHARTON CB
Citation: G. Barreto et al., EFFECT OF STRUCTURE LENGTH ON RELATIVISTIC BACKWARD-WAVE OSCILLATOR PROPERTIES, Journal of applied physics, 75(7), 1994, pp. 3643-3646
MITOCHONDRIAL D-LOOP FINGERPRINTING WITH LOW STRINGENCY SINGLE SPECIFIC PRIMER PCR (LSSP-PCR) - A NOVEL-APPROACH TO IDENTITY TESTING
Authors: PENA SDJ BARRETO G GINTHER CL SIMPSON AJG
Citation: Sdj. Pena et al., MITOCHONDRIAL D-LOOP FINGERPRINTING WITH LOW STRINGENCY SINGLE SPECIFIC PRIMER PCR (LSSP-PCR) - A NOVEL-APPROACH TO IDENTITY TESTING, American journal of human genetics, 53(3), 1993, pp. 1211-1211
Risultati: 1-14 |