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Results: 1-11 |
Results: 11
THE EFFECT OF POSTMORTEM AGING ON MEAT FLAVOR QUALITY IN BRANGUS BEEF- CORRELATION OF TREATMENTS, SENSORY, INSTRUMENTAL AND CHEMICAL DESCRIPTORS
Authors: SPANIER AM FLORES M MCMILLIN KW BIDNER TD
Citation: Am. Spanier et al., THE EFFECT OF POSTMORTEM AGING ON MEAT FLAVOR QUALITY IN BRANGUS BEEF- CORRELATION OF TREATMENTS, SENSORY, INSTRUMENTAL AND CHEMICAL DESCRIPTORS, Food chemistry, 59(4), 1997, pp. 531-538
DYNAMIC GAIN MATRIX APPROACH TO MODELING OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS
Authors: OZER E WELLS JH MCMILLIN KW HO CP HUANG NY
Citation: E. Ozer et al., DYNAMIC GAIN MATRIX APPROACH TO MODELING OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS, Journal of food process engineering, 20(3), 1997, pp. 231-248
COMBINED EFFECTS OF PACKAGING ATMOSPHERE AND LACTIC-ACID ON GROWTH AND SURVIVAL OF LISTERIA-MONOCYTOGENES IN CRAYFISH TAIL MEAT AT 4-DEGREES-C
Authors: POTHURI P MARSHALL DL MCMILLIN KW
Citation: P. Pothuri et al., COMBINED EFFECTS OF PACKAGING ATMOSPHERE AND LACTIC-ACID ON GROWTH AND SURVIVAL OF LISTERIA-MONOCYTOGENES IN CRAYFISH TAIL MEAT AT 4-DEGREES-C, Journal of food protection, 59(3), 1996, pp. 253-256
EFFECTS OF POSTMORTEM TIME OF CALCIUM-CHLORIDE INJECTION ON BEEF TENDERNESS AND DRIP, COOKING, AND TOTAL LOSS
Authors: BOLEMAN SJ BOLEMAN SL BIDNER TD MCMILLIN KW MONLEZUN CJ
Citation: Sj. Boleman et al., EFFECTS OF POSTMORTEM TIME OF CALCIUM-CHLORIDE INJECTION ON BEEF TENDERNESS AND DRIP, COOKING, AND TOTAL LOSS, Meat science, 39(1), 1995, pp. 35-41
TEXTURE, COLOR AND SENSORY CHARACTERISTICS OF GROUND-BEEF PATTIES CONTAINING BOVINE BLOOD PROTEINS
Authors: GUZMAN JC MCMILLIN KW BIDNER TD DUGASSIMS S GODBER JS
Citation: Jc. Guzman et al., TEXTURE, COLOR AND SENSORY CHARACTERISTICS OF GROUND-BEEF PATTIES CONTAINING BOVINE BLOOD PROTEINS, Journal of food science, 60(4), 1995, pp. 657-660
DYNAMIC CHANGES OF HEADSPACE GASES IN CO2 AND N-2 PACKAGED FRESH BEEF
Authors: ZHAO YY WELLS JH MCMILLIN KW
Citation: Yy. Zhao et al., DYNAMIC CHANGES OF HEADSPACE GASES IN CO2 AND N-2 PACKAGED FRESH BEEF, Journal of food science, 60(3), 1995, pp. 571
LIPID STABILITY OF BEEF MODEL SYSTEMS WITH HEATING AND IRON FRACTIONS
Authors: HAN D MCMILLIN KW GODBER JS BIDNER TD YOUNATHAN MT HART LT
Citation: D. Han et al., LIPID STABILITY OF BEEF MODEL SYSTEMS WITH HEATING AND IRON FRACTIONS, Journal of food science, 60(3), 1995, pp. 599-603
GROWTH OF SELECTED CROSS-CONTAMINATING BACTERIAL PATHOGENS ON BEEF AND FISH AT 15 AND 35-DEGREES-C
Authors: FAPOHUNDA AO MCMILLIN KW MARSHALL DL WAITES WM
Citation: Ao. Fapohunda et al., GROWTH OF SELECTED CROSS-CONTAMINATING BACTERIAL PATHOGENS ON BEEF AND FISH AT 15 AND 35-DEGREES-C, Journal of food protection, 57(4), 1994, pp. 337-340
HEMOGLOBIN, MYOGLOBIN, AND TOTAL PIGMENTS IN BEEF AND CHICKEN MUSCLES- CHROMATOGRAPHIC DETERMINATION
Authors: HAN D MCMILLIN KW GODBER JS
Citation: D. Han et al., HEMOGLOBIN, MYOGLOBIN, AND TOTAL PIGMENTS IN BEEF AND CHICKEN MUSCLES- CHROMATOGRAPHIC DETERMINATION, Journal of food science, 59(6), 1994, pp. 1279-1282
A SIMPLE AND EFFECTIVE METHOD FOR OBTAINING ASEPTIC RAW BEEF TISSUES
Authors: FAPOHUNDA AO MCMILLIN KW MARSHALL DL WAITES WM
Citation: Ao. Fapohunda et al., A SIMPLE AND EFFECTIVE METHOD FOR OBTAINING ASEPTIC RAW BEEF TISSUES, Journal of food protection, 56(6), 1993, pp. 543-544
IRON DISTRIBUTION IN HEATED BEEF AND CHICKEN MUSCLES
Authors: HAN D MCMILLIN KW GODBER JS BIDNER TD YOUNATHAN MT MARSHALL DL HART LT
Citation: D. Han et al., IRON DISTRIBUTION IN HEATED BEEF AND CHICKEN MUSCLES, Journal of food science, 58(4), 1993, pp. 697-700
Risultati: 1-11 |