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Results: 1-11 |
Results: 11
Modeling the survival of Escherichia coli O157 : H7 in uncooked, semidry, fermented sausage
Authors: Pond, TJ Wood, DS Mumin, IM Barbut, S Griffiths, MW
Citation: Tj. Pond et al., Modeling the survival of Escherichia coli O157 : H7 in uncooked, semidry, fermented sausage, J FOOD PROT, 64(6), 2001, pp. 759-766
Acceptance of fresh chicken meat presented under three light sources
Authors: Barbut, S
Citation: S. Barbut, Acceptance of fresh chicken meat presented under three light sources, POULTRY SCI, 80(1), 2001, pp. 101-104
Effect of retail light sources on the appearance of processed turkey products
Authors: Barbut, S
Citation: S. Barbut, Effect of retail light sources on the appearance of processed turkey products, BR POULT SC, 42(5), 2001, pp. 590-594
On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate
Authors: Marangoni, AG Barbut, S McGauley, SE Marcone, M Narine, SS
Citation: Ag. Marangoni et al., On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate, FOOD HYDROC, 14(1), 2000, pp. 61-74
Roaster breast meat condemned for cyanosis: A dark firm dry-like condition?
Authors: Mallia, JG Barbut, S Vaillancourt, JP Martin, SW McEwen, SA
Citation: Jg. Mallia et al., Roaster breast meat condemned for cyanosis: A dark firm dry-like condition?, POULTRY SCI, 79(6), 2000, pp. 908-912
A dark, firm dry-like condition in turkeys condemned for cyanosis
Authors: Mallia, JG Barbut, S Vaillancourt, JP Martin, SW McEwen, SA
Citation: Jg. Mallia et al., A dark, firm dry-like condition in turkeys condemned for cyanosis, POULTRY SCI, 79(2), 2000, pp. 281-285
A dark, firm, dry-like condition in breast meat of roaster chickens condemned for ascites, valgus-varus deformity and emaciation
Authors: Mallia, JG Barbut, S Vaillancourt, JP Martin, SW McEwen, SA
Citation: Jg. Mallia et al., A dark, firm, dry-like condition in breast meat of roaster chickens condemned for ascites, valgus-varus deformity and emaciation, CAN J ANIM, 80(1), 2000, pp. 45-49
Effect of pre-heated whey protein level and salt on texture development ofpoultry meat batters
Authors: Hongsprabhas, P Barbut, S
Citation: P. Hongsprabhas et S. Barbut, Effect of pre-heated whey protein level and salt on texture development ofpoultry meat batters, FOOD RES IN, 32(2), 1999, pp. 145-149
Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe
Authors: Swatland, HJ Barbut, S
Citation: Hj. Swatland et S. Barbut, Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe, MEAT SCI, 51(4), 1999, pp. 377-381
Use of cold-set whey protein gelation to improve poultry meat batters
Authors: Hongsprabhas, P Barbut, S
Citation: P. Hongsprabhas et S. Barbut, Use of cold-set whey protein gelation to improve poultry meat batters, POULTRY SCI, 78(7), 1999, pp. 1074-1078
The structure of cold-set whey protein isolate gels prepared with Ca++
Authors: Hongsprabhas, P Barbut, S Marangoni, AG
Citation: P. Hongsprabhas et al., The structure of cold-set whey protein isolate gels prepared with Ca++, FOOD SCIENC, 32(4), 1999, pp. 196-202
Risultati: 1-11 |