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Results: 1-10 |
Results: 10
THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES
Authors: ATUGHONU AG ZAYAS JF HERALD TJ HARBERS LH
Citation: Ag. Atughonu et al., THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES, Journal of food quality, 21(3), 1998, pp. 223-238
THERMORHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE-TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED-WATER
Authors: ATUGHONU AG ZAYAS JF HERALD TJ HARBERS LH
Citation: Ag. Atughonu et al., THERMORHEOLOGICAL PROPERTIES AND COOKING YIELD OF SAUSAGE-TYPE PRODUCTS AS AFFECTED BY LEVELS OF FAT AND ADDED-WATER, Journal of food quality, 21(2), 1998, pp. 129-143
THERMAL AND RHEOLOGICAL PROPERTIES AND TEXTURAL ATTRIBUTES OF REDUCED-FAT TURKEY BATTERS
Authors: HACHMEISTER KA HERALD TJ
Citation: Ka. Hachmeister et Tj. Herald, THERMAL AND RHEOLOGICAL PROPERTIES AND TEXTURAL ATTRIBUTES OF REDUCED-FAT TURKEY BATTERS, Poultry science, 77(4), 1998, pp. 632-638
BLOOD-VISCOSITY CHANGES IN AGING RATS
Authors: STEINBERG S FEDDE MR REEVES RD HERALD TJ
Citation: S. Steinberg et al., BLOOD-VISCOSITY CHANGES IN AGING RATS, The FASEB journal, 11(3), 1997, pp. 2747-2747
EFFECT OF ELECTRON-BEAM IRRADIATION CON PHYSICAL, PHYSICOCHEMICAL, AND FUNCTIONAL-PROPERTIES OF LIQUID EGG-YOLK DURING FROZEN STORAGE
Authors: HUANG S HERALD TJ MUELLER DD
Citation: S. Huang et al., EFFECT OF ELECTRON-BEAM IRRADIATION CON PHYSICAL, PHYSICOCHEMICAL, AND FUNCTIONAL-PROPERTIES OF LIQUID EGG-YOLK DURING FROZEN STORAGE, Poultry science, 76(11), 1997, pp. 1607-1615
COMPARISONS OF SAUSAGES PREPARED WITH MILK OR PLANT PROTEIN ADDITIVESUSING TRANSMISSION ELECTRON-MICROSCOPE (TEM)
Authors: ATUGHONU AG ZAYAS JF HERALD TJ HARBERS LH
Citation: Ag. Atughonu et al., COMPARISONS OF SAUSAGES PREPARED WITH MILK OR PLANT PROTEIN ADDITIVESUSING TRANSMISSION ELECTRON-MICROSCOPE (TEM), The FASEB journal, 10(3), 1996, pp. 4594-4594
COMPARISON BETWEEN IRRADIATED AND THERMALLY PASTEURIZED LIQUID EGG-WHITE ON FUNCTIONAL, PHYSICAL, AND MICROBIOLOGICAL PROPERTIES
Authors: WONG YC HERALD TJ HACHMEISTER KA
Citation: Yc. Wong et al., COMPARISON BETWEEN IRRADIATED AND THERMALLY PASTEURIZED LIQUID EGG-WHITE ON FUNCTIONAL, PHYSICAL, AND MICROBIOLOGICAL PROPERTIES, Poultry science, 75(6), 1996, pp. 803-808
EVALUATION OF MECHANICAL AND BARRIER PROPERTIES OF PROTEIN COATINGS ON SHELL EGGS
Authors: WONG YC HERALD TJ HACHMEISTER KA
Citation: Yc. Wong et al., EVALUATION OF MECHANICAL AND BARRIER PROPERTIES OF PROTEIN COATINGS ON SHELL EGGS, Poultry science, 75(3), 1996, pp. 417-422
CORN ZEIN PACKAGING MATERIALS FOR COOKED TURKEY
Authors: HERALD TJ HACHMEISTER KA HUANG S BOWERS JR
Citation: Tj. Herald et al., CORN ZEIN PACKAGING MATERIALS FOR COOKED TURKEY, Journal of food science, 61(2), 1996, pp. 415
DEGRADABLE WHEAT GLUTEN FILMS - PREPARATION, PROPERTIES AND APPLICATIONS
Authors: HERALD TJ GNANASAMBANDAM R MCGUIRE BH HACHMEISTER KA
Citation: Tj. Herald et al., DEGRADABLE WHEAT GLUTEN FILMS - PREPARATION, PROPERTIES AND APPLICATIONS, Journal of food science, 60(5), 1995, pp. 1147
Risultati: 1-10 |