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Results: 1-12 |
Results: 12
CONSUMER SELECTION OF STEAKS AS INFLUENCED BY INFORMATION AND PRICE-INDEX
Authors: DRANSFIELD E ZAMORA F BAYLE MC
Citation: E. Dransfield et al., CONSUMER SELECTION OF STEAKS AS INFLUENCED BY INFORMATION AND PRICE-INDEX, Food quality and preference, 9(5), 1998, pp. 321-326
LIBERATION OF PEPTIDES DURING MEAT STORAGE AND THEIR INTERACTION WITHPROTEINASE ACTIVITY
Authors: FEIDT C BRUNBELLUT J DRANSFIELD E
Citation: C. Feidt et al., LIBERATION OF PEPTIDES DURING MEAT STORAGE AND THEIR INTERACTION WITHPROTEINASE ACTIVITY, Meat science, 49(2), 1998, pp. 223-231
CALPAINS AND CALPASTATIN FROM COLD-SHORTENED BOVINE M-LONGISSIMUS-LUMBORUM
Authors: ZAMORA F CHAIB F DRANSFIELD E
Citation: F. Zamora et al., CALPAINS AND CALPASTATIN FROM COLD-SHORTENED BOVINE M-LONGISSIMUS-LUMBORUM, Meat science, 49(1), 1998, pp. 127-133
LETTER TO THE EDITOR - INITIAL TOUGHNESS OF MEAT
Authors: DRANSFIELD E
Citation: E. Dransfield, LETTER TO THE EDITOR - INITIAL TOUGHNESS OF MEAT, Meat science, 48(3-4), 1998, pp. 319-321
CALPAINS FROM THAW RIGOR MUSCLE
Authors: DRANSFIELD E
Citation: E. Dransfield, CALPAINS FROM THAW RIGOR MUSCLE, Meat science, 43(3-4), 1996, pp. 311-320
PREDICTING VARIABILITY OF AGING AND TOUGHNESS IN BEEF M-LONGISSIMUS-LUMBORUM-ET-THORACIS
Authors: ZAMORA F DEBITON E LEPETIT J LEBERT A DRANSFIELD E OUALI A
Citation: F. Zamora et al., PREDICTING VARIABILITY OF AGING AND TOUGHNESS IN BEEF M-LONGISSIMUS-LUMBORUM-ET-THORACIS, Meat science, 43(3-4), 1996, pp. 321-333
ALTERATION OF POSTMORTEM AGING IN BEEF BY THE ADDITION OF ENZYME-INHIBITORS AND ACTIVATORS
Authors: ALARCONROJO AD DRANSFIELD E
Citation: Ad. Alarconrojo et E. Dransfield, ALTERATION OF POSTMORTEM AGING IN BEEF BY THE ADDITION OF ENZYME-INHIBITORS AND ACTIVATORS, Meat science, 41(2), 1995, pp. 163-178
FIBER FRACTURE OF BOVINE MUSCULUS-PECTORALIS-PROFUNDUS MUSCLE COOKED PRERIGOR AND POSTRIGOR
Authors: DRANSFIELD E LACOURT A LACOURT P
Citation: E. Dransfield et al., FIBER FRACTURE OF BOVINE MUSCULUS-PECTORALIS-PROFUNDUS MUSCLE COOKED PRERIGOR AND POSTRIGOR, Journal of texture studies, 26(1), 1995, pp. 71-87
MODELING POSTMORTEM TENDERIZATION .5. INACTIVATION OF CALPAINS
Authors: DRANSFIELD E
Citation: E. Dransfield, MODELING POSTMORTEM TENDERIZATION .5. INACTIVATION OF CALPAINS, Meat science, 37(3), 1994, pp. 391-409
OPTIMIZATION OF TENDERIZATION, AGING AND TENDERNESS
Authors: DRANSFIELD E
Citation: E. Dransfield, OPTIMIZATION OF TENDERIZATION, AGING AND TENDERNESS, Meat science, 36(1-2), 1994, pp. 105-121
ORIGINS OF VARIABILITY IN MEAT TEXTURE - AN INTRODUCTION TO THE WORKSHOP PROTEOLYSIS AND MEAT QUALITY
Authors: DRANSFIELD E BECHET D OUALI A
Citation: E. Dransfield et al., ORIGINS OF VARIABILITY IN MEAT TEXTURE - AN INTRODUCTION TO THE WORKSHOP PROTEOLYSIS AND MEAT QUALITY, Sciences des aliments, 14(4), 1994, pp. 369-371
SYSTEMATIC DEGRADATION OF CELLULAR PROTEINS - AN INTRODUCTION TO THE WORKSHOP
Authors: BECHET D DRANSFIELD E OUALI A
Citation: D. Bechet et al., SYSTEMATIC DEGRADATION OF CELLULAR PROTEINS - AN INTRODUCTION TO THE WORKSHOP, Biochimie, 75(10), 1993, pp. 837-838
Risultati: 1-12 |