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Results: 1-12 |
Results: 12
SENSORY ANALYSIS OF IRRADIATED GROUND-BEEF PATTIES AND WHOLE MUSCLE BEEF
Authors: LUCHSINGER SE KROPF DH CHAMBERS E ZEPEDA CMG HUNT MC STRODA SL HOLLINGSWORTH ME MARSDEN JL KASTNER CL
Citation: Se. Luchsinger et al., SENSORY ANALYSIS OF IRRADIATED GROUND-BEEF PATTIES AND WHOLE MUSCLE BEEF, Journal of sensory studies, 12(2), 1997, pp. 105-126
EXTRUSION AND LOW-DOSE IRRADIATION EFFECTS ON DESTRUCTION OF CLOSTRIDIUM-SPOROGENES SPORES IN A BEEF-BASED PRODUCT
Authors: ZEPEDA CMG KASTNER CL WOLF JR BOYER DE KROPF DH HUNT MC CAROLE S
Citation: Cmg. Zepeda et al., EXTRUSION AND LOW-DOSE IRRADIATION EFFECTS ON DESTRUCTION OF CLOSTRIDIUM-SPOROGENES SPORES IN A BEEF-BASED PRODUCT, Journal of food protection, 60(7), 1997, pp. 777-785
EFFECTS OF MODIFIED GAS ATMOSPHERE PACKAGING ON PORK LOIN COLOR, DISPLAY LIFE AND DRIP LOSS
Authors: SORHEIM O KROPF DH HUNT MC KARWOSKI MT WARREN KE
Citation: O. Sorheim et al., EFFECTS OF MODIFIED GAS ATMOSPHERE PACKAGING ON PORK LOIN COLOR, DISPLAY LIFE AND DRIP LOSS, Meat science, 43(2), 1996, pp. 203-212
SENSORY ANALYSIS AND CONSUMER ACCEPTANCE OF IRRADIATED BONELESS PORK CHOPS
Authors: LUCHSINGER SE KROPF DH ZEPEDA CMG CHAMBERS E HOLLINGSWORTH ME HUNT MC MARSDEN JL KASTNER CL KUECKER WG
Citation: Se. Luchsinger et al., SENSORY ANALYSIS AND CONSUMER ACCEPTANCE OF IRRADIATED BONELESS PORK CHOPS, Journal of food science, 61(6), 1996, pp. 1261-1266
LOW-FAT GROUND-BEEF FROM DESINEWED SHANKS WITH REINCORPORATION OF PROCESSED SINEW
Authors: CAMPBELL RE HUNT MC KROPF DH KASTNER CL
Citation: Re. Campbell et al., LOW-FAT GROUND-BEEF FROM DESINEWED SHANKS WITH REINCORPORATION OF PROCESSED SINEW, Journal of food science, 61(6), 1996, pp. 1285-1288
COLOR AND OXIDATIVE RANCIDITY OF GAMMA-IRRADIATED AND ELECTRON BEAM-IRRADIATED BONELESS PORK CHOPS
Authors: LUCHSINGER SE KROPF DH ZEPEDA CMG HUNT MC MARSDEN JL CANAS EJR KASTNER CL KUECKER WG MATA T
Citation: Se. Luchsinger et al., COLOR AND OXIDATIVE RANCIDITY OF GAMMA-IRRADIATED AND ELECTRON BEAM-IRRADIATED BONELESS PORK CHOPS, Journal of food science, 61(5), 1996, pp. 1000
MYOGLOBIN OXIDATIVE STATE AFFECTS INTERNAL COOKED COLOR DEVELOPMENT IN-GROUND BEEF PATTIES
Authors: WARREN KE HUNT MC KROPF DH
Citation: Ke. Warren et al., MYOGLOBIN OXIDATIVE STATE AFFECTS INTERNAL COOKED COLOR DEVELOPMENT IN-GROUND BEEF PATTIES, Journal of food science, 61(3), 1996, pp. 513
YIELDS, CHEMICAL-COMPOSITION, AND VALUE OF BEEF SHANK TISSUES OBTAINED USING BAADER(TM) PROCESSING
Authors: CAMPBELL RE HUNT MC
Citation: Re. Campbell et Mc. Hunt, YIELDS, CHEMICAL-COMPOSITION, AND VALUE OF BEEF SHANK TISSUES OBTAINED USING BAADER(TM) PROCESSING, Journal of animal science, 74(4), 1996, pp. 786-789
DISPLAY LIFE AND INTERNAL COOKED COLOR OF GROUND-BEEF FROM VITAMIN-E-SUPPLEMENTED STEERS
Authors: LAVELLE CL HUNT MC KROPF DH
Citation: Cl. Lavelle et al., DISPLAY LIFE AND INTERNAL COOKED COLOR OF GROUND-BEEF FROM VITAMIN-E-SUPPLEMENTED STEERS, Journal of food science, 60(6), 1995, pp. 1175
FLAKED SINEW ADDITION TO LOW-FAT COOKED SALAMI
Authors: LETELIER V KASTNER CL KENNEY PB KROPF DH HUNT MC ZEPEDA CMG
Citation: V. Letelier et al., FLAKED SINEW ADDITION TO LOW-FAT COOKED SALAMI, Journal of food science, 60(2), 1995, pp. 245-249
END-POINT TEMPERATURE, INTERNAL COOKED COLOR, AND EXPRESSIBLE JUICE COLOR RELATIONSHIPS IN-GROUND BEEF PATTIES
Authors: HAGUE WA WARREN KE HUNT MC KROPF DH KASTNER CL STRODA SL JOHNSON DE
Citation: Wa. Hague et al., END-POINT TEMPERATURE, INTERNAL COOKED COLOR, AND EXPRESSIBLE JUICE COLOR RELATIONSHIPS IN-GROUND BEEF PATTIES, Journal of food science, 59(3), 1994, pp. 465-470
QUANTIFYING THE EFFECTS OF NEW PRODUCT DEVELOPMENT - THE CASE OF LOW-FAT GROUND-BEEF
Authors: BRESTER GW LHERMITE P GOODWIN BK HUNT MC
Citation: Gw. Brester et al., QUANTIFYING THE EFFECTS OF NEW PRODUCT DEVELOPMENT - THE CASE OF LOW-FAT GROUND-BEEF, Journal of agricultural and resource economics, 18(2), 1993, pp. 239-250
Risultati: 1-12 |