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Results:
1-9
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Results: 9
Authors:
TURNER BE
LARICK DK
Citation: Be. Turner et Dk. Larick, PALATABILITY OF SOUS VIDE PROCESSED CHICKEN BREAST, Poultry science, 75(8), 1996, pp. 1056-1063
Authors:
TURNER BE
FOEGEDING PM
LARICK DK
MURPHY AH
Citation: Be. Turner et al., CONTROL OF BACILLUS-CEREUS SPORES AND SPOILAGE MICROFLORA IN SOUS VIDE CHICKEN BREAST, Journal of food science, 61(1), 1996, pp. 217
Authors:
TAYLOR DL
LARICK DK
Citation: Dl. Taylor et Dk. Larick, VOLATILE CONTENT AND SENSORY ATTRIBUTES OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTS OF COOKED CHICKEN FAT, Journal of food science, 60(6), 1995, pp. 1197
Authors:
MERKLE JA
LARICK DK
Citation: Ja. Merkle et Dk. Larick, FATTY-ACID CONTENT OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTED FRACTIONS OF BEEF FAT, Journal of food science, 60(5), 1995, pp. 959-962
Authors:
WARREN MW
LARICK DK
BALL HR
Citation: Mw. Warren et al., VOLATILES AND SENSORY CHARACTERISTICS OF COOKED EGG-YOLK, WHITE AND THEIR COMBINATIONS, Journal of food science, 60(1), 1995, pp. 79
Authors:
TAYLOR DL
LARICK DK
Citation: Dl. Taylor et Dk. Larick, INVESTIGATIONS INTO THE EFFECT OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTION ON THE FATTY-ACID AND VOLATILE PROFILES OF COOKED CHICKEN, Journal of agricultural and food chemistry, 43(9), 1995, pp. 2369-2374
Authors:
MERKLE JA
LARICK DK
Citation: Ja. Merkle et Dk. Larick, CONDITIONS FOR EXTRACTION AND CONCENTRATION OF BEEF FAT VOLATILES WITH SUPERCRITICAL CARBON-DIOXIDE, Journal of food science, 59(3), 1994, pp. 478-483
Authors:
BUTLER AJ
LARICK DK
Citation: Aj. Butler et Dk. Larick, EFFECT OF ANTIOXIDANTS ON THE SENSORY CHARACTERISTICS AND STORAGE STABILITY OF ASEPTICALLY PROCESSED LOW-FAT BEEF GELS, Meat science, 35(3), 1993, pp. 355-369
Authors:
MERKLE JA
LARICK DK
Citation: Ja. Merkle et Dk. Larick, TRIGLYCERIDE CONTENT OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTED FRACTIONS OF BEEF FAT, Journal of food science, 58(6), 1993, pp. 1237-1246
Risultati:
1-9
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