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Results:
1-14
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Results: 14
Authors:
MARRIOTT NG
WANG H
CLAUS JR
GRAHAM PP
Citation: Ng. Marriott et al., CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS, Journal of muscle foods, 9(3), 1998, pp. 313-319
Authors:
PARKINGTON JK
MARRIOTT NG
WANG H
CLAUS JR
Citation: Jk. Parkington et al., CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK AS AFFECTED BY DIAMINOCYCLO-HEXANE-TETRACETIC ACID MONOHYDRATE, Journal of muscle foods, 9(3), 1998, pp. 321-327
QUANTIFICATION OF NICOTINAMIDE HEMOCHROME IN COOKED, UNCURED TURKEY BY REFLECTANCE SPECTROPHOTOMETRY
Authors:
SCHWARZ SJ
CLAUS JR
WANG H
MARRIOTT NG
GRAHAM PP
Citation: Sj. Schwarz et al., QUANTIFICATION OF NICOTINAMIDE HEMOCHROME IN COOKED, UNCURED TURKEY BY REFLECTANCE SPECTROPHOTOMETRY, Journal of muscle foods, 9(2), 1998, pp. 101-110
Authors:
MARRIOTT NG
WANG H
CLAUS JR
GRAHAM PP
Citation: Ng. Marriott et al., EVALUATION OF RESTRUCTURED LOW-FAT HAM CONTAINING WHEY, Journal of muscle foods, 9(2), 1998, pp. 201-207
Authors:
SCHWARZ SJ
CLAUS JR
WANG H
MARRIOTT NG
GRAHAM PP
FERNANDES CF
Citation: Sj. Schwarz et al., INHIBITION OF PINK COLOR DEVELOPMENT IN COOKED, UNCURED GROUND TURKEYTHROUGH THE BINDING OF NON-PINK GENERATING LIGANDS TO MUSCLE PIGMENTS, Poultry science, 76(10), 1997, pp. 1450-1456
Authors:
CLAUS JR
WANG HJ
MARRIOTT NG
Citation: Jr. Claus et al., PRERIGOR CARCASS MUSCLE STRETCHING EFFECTS ON TENDERNESS OF GRAIN-FEDBEEF UNDER COMMERCIAL CONDITIONS, Journal of food science, 62(6), 1997, pp. 1231-1234
Authors:
LUDWIG CJ
CLAUS JR
MARRIOTT NG
JOHNSON J
WANG H
Citation: Cj. Ludwig et al., SKELETAL ALTERATION TO IMPROVE BEEF LONGISSIMUS MUSCLE TENDERNESS, Journal of animal science, 75(9), 1997, pp. 2404-2410
Authors:
SMALL AD
CLAUS JR
WANG H
MARRIOTT NG
Citation: Ad. Small et al., PARTICLE-SIZE AND MIXING TIME EFFECTS ON SENSORY AND PHYSICAL-PROPERTIES OF LOW-FAT, HIGH-MOISTURE PORK FRANKFURTERS (VOL 60, PG 40, 1995), Journal of food science, 60(2), 1995, pp. 426-426
Authors:
SMALL AD
CLAUS JR
WANG H
MARRIOTT NG
Citation: Ad. Small et al., PARTICLE-SIZE AND MIXING TIME EFFECTS ON SENSORY AND PHYSICAL-PROPERTIES OF LOW-FAT, HIGH-MOISTURE PORK FRANKFURTERS, Journal of food science, 60(1), 1995, pp. 40
Authors:
CLAUS JR
SHAW DE
MARCY JA
Citation: Jr. Claus et al., PINK COLOR DEVELOPMENT IN TURKEY MEAT AS AFFECTED BY NICOTINAMIDE, COOKING TEMPERATURE, CHILLING RATE, AND STORAGE TIME, Journal of food science, 59(6), 1994, pp. 1283-1285
Authors:
SYLVIA SF
CLAUS JR
MARRIOTT NG
EIGEL WN
Citation: Sf. Sylvia et al., LOW-FAT, HIGH-MOISTURE FRANKFURTERS - EFFECTS OF TEMPERATURE AND WATER DURING EXTENDED MIXING, Journal of food science, 59(5), 1994, pp. 937
Authors:
SYLVIA SF
CLAUS JR
MARRIOTT NG
EIGEL WN
Citation: Sf. Sylvia et al., LOW-FAT, HIGH-MOISTURE FRANKFURTERS - EFFECTS OF TEMPERATURE AND WATER DURING EXTENDED MIXING, Journal of food science, 59(5), 1994, pp. 937
Authors:
BENITODELGADO J
MARRIOTT NG
CLAUS JR
WANG H
GRAHAM PP
Citation: J. Benitodelgado et al., CHUCK LONGISSIMUS AND INFRASPINATUS MUSCLE CHARACTERISTICS AS AFFECTED BY RIGOR STATE, BLADE TENDERIZATION AND CALCIUM-CHLORIDE INJECTION, Journal of food science, 59(2), 1994, pp. 295-299
Authors:
GREGG LL
CLAUS JR
HACKNEY CR
MARRIOTT NG
Citation: Ll. Gregg et al., LOW-FAT, HIGH ADDED WATER BOLOGNA FROM MASSAGED, MINCED BATTER, Journal of food science, 58(2), 1993, pp. 258-264
Risultati:
1-14
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