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Results: 1-10 |
Results: 10
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves
Authors: Claus, JR Schilling, JK Marriott, NG Duncan, SE Solomon, MB Wang, H
Citation: Jr. Claus et al., Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves, MEAT SCI, 58(3), 2001, pp. 283-286
Hydrodynamic shockwave tenderization effects using a cylinder processor onearly deboned broiler breasts
Authors: Claus, JR Schilling, JK Marriott, NG Duncan, SE Solomon, MB Wang, H
Citation: Jr. Claus et al., Hydrodynamic shockwave tenderization effects using a cylinder processor onearly deboned broiler breasts, MEAT SCI, 58(3), 2001, pp. 287-292
Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor
Authors: van Aardt, M Duncan, SE Marcy, JE Long, TE Hackney, CR
Citation: M. Van Aardt et al., Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor, J DAIRY SCI, 84(6), 2001, pp. 1341-1347
Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification
Authors: van Aardt, M Duncan, SE Bourne, D Marcy, JE Long, TE Hackney, CR Heisey, C
Citation: M. Van Aardt et al., Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification, J AGR FOOD, 49(3), 2001, pp. 1377-1381
Focus groups identified women's perceptions of dairy foods
Authors: Hagy, LF Brochetti, D Duncan, SE
Citation: Lf. Hagy et al., Focus groups identified women's perceptions of dairy foods, J WOMEN AG, 12(3-4), 2000, pp. 99-115
Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves
Authors: Meek, KI Claus, JR Duncan, SE Marriott, NG Solomon, MB Kathman, SJ Marini, ME
Citation: Ki. Meek et al., Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves, POULTRY SCI, 79(1), 2000, pp. 126-136
Probiotic culture survival and implications in fermented frozen yogurt characteristics
Authors: Davidson, RH Duncan, SE Hackney, CR Eigel, WN Boling, JW
Citation: Rh. Davidson et al., Probiotic culture survival and implications in fermented frozen yogurt characteristics, J DAIRY SCI, 83(4), 2000, pp. 666-673
Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines
Authors: Zoecklein, BW Hackney, CH Duncan, SE Marcy, JE
Citation: Bw. Zoecklein et al., Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines, J IND MIC B, 22(2), 1999, pp. 100-107
Spinal cord ischemia after abdominal aortic operation: Is it preventable? Discussion
Authors: Chaikof, EL Rosenthal, D Williams, GM Gregory, RT Safi, HJ Gross, GM Duncan, SE
Citation: El. Chaikof et al., Spinal cord ischemia after abdominal aortic operation: Is it preventable? Discussion, J VASC SURG, 30(3), 1999, pp. 397-399
Sensory characteristics and acceptability of lactose-reduced baked custards made with an egg substitute
Authors: Wu, VT Brochetti, D Duncan, SE
Citation: Vt. Wu et al., Sensory characteristics and acceptability of lactose-reduced baked custards made with an egg substitute, J AM DIET A, 98(12), 1998, pp. 1467-1469
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