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Results:
1-8
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Results: 8
Authors:
McCarthy, TL
Kerry, JP
Kerry, JF
Lynch, PB
Buckley, DJ
Citation: Tl. Mccarthy et al., Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties, MEAT SCI, 58(1), 2001, pp. 45-52
Authors:
Mc Carthy, TL
Kerry, JP
Kerry, JF
Lynch, PB
Buckley, DJ
Citation: Tl. Mc Carthy et al., Assessment of the antioxidant potential of natural food and plant extractsin fresh and previously frozen pork patties, MEAT SCI, 57(2), 2001, pp. 177-184
Authors:
Kerry, JF
Citation: Jf. Kerry, Stopping at the water's edge, WASH QUART, 24(2), 2001, pp. 83-91
Authors:
Lyons, PH
Kerry, JF
Morrissey, PA
Buckley, DJ
Citation: Ph. Lyons et al., The influence of added whey protein/carrageenan gels and tapioca starch onthe textural properties of low fat pork sausages, MEAT SCI, 51(1), 1999, pp. 43-52
Authors:
Kerry, JF
Morrissey, PA
Buckley, DJ
Citation: Jf. Kerry et al., The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends, J SCI FOOD, 79(10), 1999, pp. 1260-1266
Authors:
Kerry, JF
Morrissey, PA
Buckley, DJ
Citation: Jf. Kerry et al., The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends, J SCI FOOD, 79(1), 1999, pp. 71-78
The rheological properties of exudates from cured porcine muscle: effects of added non-meat proteins
Authors:
Kerry, JF
Stack, F
Buckley, DJ
Citation: Jf. Kerry et al., The rheological properties of exudates from cured porcine muscle: effects of added non-meat proteins, J SCI FOOD, 79(1), 1999, pp. 101-106
Authors:
Walsh, MM
Kerry, JF
Buckley, DJ
Morrissey, PA
Lynch, PB
Arendt, E
Citation: Mm. Walsh et al., The effect of dietary supplementation with alpha-tocopheryl acetate on thestability of low nitrite cured pork products, FOOD RES IN, 31(1), 1998, pp. 59-63
Risultati:
1-8
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