AAAAAA

   
Results: 1-25 | 26-29 |
Results: 26-29/29
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
BIOGENIC-AMINE FORMATION IN FRESH VACUUM-PACKAGED BEEF DURING STORAGEAT 1-DEGREES-C FOR 120 DAYS
Authors: SMITH JS KENNEY PB KASTNER CL MOORE MM
Citation: Js. Smith et al., BIOGENIC-AMINE FORMATION IN FRESH VACUUM-PACKAGED BEEF DURING STORAGEAT 1-DEGREES-C FOR 120 DAYS, Journal of food protection, 56(6), 1993, pp. 497
COMPARISONS OF THE EFFECT OF ELECTRICAL-STIMULATION METHODS ON POSTMORTEM PH DECLINE IN BEEF MUSCLE
Authors: KASTNER CL SCHWENKE JR KENNEY PB CAMPBELL RE KENDALL JA MILLIKEN GA
Citation: Cl. Kastner et al., COMPARISONS OF THE EFFECT OF ELECTRICAL-STIMULATION METHODS ON POSTMORTEM PH DECLINE IN BEEF MUSCLE, Meat science, 35(2), 1993, pp. 183-190
SOYA PROTEINS FUNCTIONAL AND SENSORY CHARACTERISTICS IMPROVED IN COMMINUTED MEATS
Authors: LECOMTE NB ZAYAS JF KASTNER CL
Citation: Nb. Lecomte et al., SOYA PROTEINS FUNCTIONAL AND SENSORY CHARACTERISTICS IMPROVED IN COMMINUTED MEATS, Journal of food science, 58(3), 1993, pp. 464
Risultati: 1-25 | 26-29 |