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Results: 1-12 |
Results: 12
FUNCTIONAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF LOW-FAT BOLOGNA (MODEL SYSTEM) WITH A KONJAC BLEND
Authors: CHIN KB KEETON JT LONGNECKER MT LAMKEY JW
Citation: Kb. Chin et al., FUNCTIONAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF LOW-FAT BOLOGNA (MODEL SYSTEM) WITH A KONJAC BLEND, Journal of food science, 63(5), 1998, pp. 801-807
LOW-FAT BOLOGNA IN A MODEL SYSTEM WITH VARYING TYPES AND LEVELS OF KONJAC BLENDS
Authors: CHIN KB KEETON JT LONGNECKER MT LAMKEY JW
Citation: Kb. Chin et al., LOW-FAT BOLOGNA IN A MODEL SYSTEM WITH VARYING TYPES AND LEVELS OF KONJAC BLENDS, Journal of food science, 63(5), 1998, pp. 808-813
TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF LOW-FAT, PRECOOKED GROUND-BEEF PATTIES CONTAINING CARRAGEENAN AND SODIUM ALGINATE
Authors: LIN KW KEETON JT
Citation: Kw. Lin et Jt. Keeton, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF LOW-FAT, PRECOOKED GROUND-BEEF PATTIES CONTAINING CARRAGEENAN AND SODIUM ALGINATE, Journal of food science, 63(4), 1998, pp. 571-574
MEAT FERMENTATION RESEARCH OPPORTUNITIES
Authors: PROCHASKA JF RICKE SC KEETON JT
Citation: Jf. Prochaska et al., MEAT FERMENTATION RESEARCH OPPORTUNITIES, Food technology (Chicago), 52(9), 1998, pp. 52
LACTATE-DEHYDROGENASE ACTIVITY AS AN END-POINT HEATING INDICATOR IN COOKED BEEF
Authors: STALDER JW SMITH GL KEETON JT SMITH SB
Citation: Jw. Stalder et al., LACTATE-DEHYDROGENASE ACTIVITY AS AN END-POINT HEATING INDICATOR IN COOKED BEEF, Journal of food science, 62(2), 1997, pp. 316-320
REDUCTION OF DRYING TIME FOR PEPPERONI BY VACUUM-DRYING
Authors: CHIN KB KEETON JT LACEY RE
Citation: Kb. Chin et al., REDUCTION OF DRYING TIME FOR PEPPERONI BY VACUUM-DRYING, Journal of food science, 61(1), 1996, pp. 142
QUALITATIVE AND QUANTITATIVE TEXTURAL ASSESSMENT OF COOKED GROUND-BEEF PATTIES
Authors: SPADARO V KEETON JT
Citation: V. Spadaro et Jt. Keeton, QUALITATIVE AND QUANTITATIVE TEXTURAL ASSESSMENT OF COOKED GROUND-BEEF PATTIES, Journal of food science, 61(1), 1996, pp. 235-240
OSTRICH SLAUGHTER AND FABRICATION .1. SLAUGHTER YIELDS OF CARCASSES AND EFFECTS OF ELECTRICAL-STIMULATION ON POSTMORTEM PH
Authors: MORRIS CA HARRIS SD MAY SG JACKSON TC HALE DS MILLER RK KEETON JT ACUFF GR LUCIA LM SAVELL JW
Citation: Ca. Morris et al., OSTRICH SLAUGHTER AND FABRICATION .1. SLAUGHTER YIELDS OF CARCASSES AND EFFECTS OF ELECTRICAL-STIMULATION ON POSTMORTEM PH, Poultry science, 74(10), 1995, pp. 1683-1687
OSTRICH SLAUGHTER AND FABRICATION .2. CARCASS WEIGHTS, FABRICATION YIELDS, AND MUSCLE COLOR EVALUATION
Authors: MORRIS CA HARRIS SD MAY SG HALE DS JACKSON TC LUCIA LM MILLER RK KEETON JT ACUFF GR SAVELL JW
Citation: Ca. Morris et al., OSTRICH SLAUGHTER AND FABRICATION .2. CARCASS WEIGHTS, FABRICATION YIELDS, AND MUSCLE COLOR EVALUATION, Poultry science, 74(10), 1995, pp. 1688-1692
FISH-OIL DIETARY-EFFECTS ON FATTY-ACID COMPOSITION AND FLAVOR OF CHANNEL CATFISH
Authors: MORRIS CA HAYNES KC KEETON JT GATLIN DM
Citation: Ca. Morris et al., FISH-OIL DIETARY-EFFECTS ON FATTY-ACID COMPOSITION AND FLAVOR OF CHANNEL CATFISH, Journal of food science, 60(6), 1995, pp. 1225-1227
LOW-FAT MEAT-PRODUCTS - TECHNOLOGICAL PROBLEMS WITH PROCESSING
Authors: KEETON JT
Citation: Jt. Keeton, LOW-FAT MEAT-PRODUCTS - TECHNOLOGICAL PROBLEMS WITH PROCESSING, Meat science, 36(1-2), 1994, pp. 261-276
KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE
Authors: OSBURN WN KEETON JT
Citation: Wn. Osburn et Jt. Keeton, KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE, Journal of food science, 59(3), 1994, pp. 484-489
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