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Results: 1-10 |
Results: 10
Studies of cow beef tenderness enhancement through supersonic-hydrodynamicshock wave treatment
Authors: Marriott, NG Wang, H Solomon, MB Moody, WG
Citation: Ng. Marriott et al., Studies of cow beef tenderness enhancement through supersonic-hydrodynamicshock wave treatment, J MUSCLE F, 12(3), 2001, pp. 207-218
Dietary supplementation of vitamin E affects the peroxide value of subcutaneous lamb fat
Authors: Li, CT Wick, M Marriott, NG McClure, KE
Citation: Ct. Li et al., Dietary supplementation of vitamin E affects the peroxide value of subcutaneous lamb fat, J MUSCLE F, 12(3), 2001, pp. 237-243
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves
Authors: Claus, JR Schilling, JK Marriott, NG Duncan, SE Solomon, MB Wang, H
Citation: Jr. Claus et al., Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves, MEAT SCI, 58(3), 2001, pp. 283-286
Hydrodynamic shockwave tenderization effects using a cylinder processor onearly deboned broiler breasts
Authors: Claus, JR Schilling, JK Marriott, NG Duncan, SE Solomon, MB Wang, H
Citation: Jr. Claus et al., Hydrodynamic shockwave tenderization effects using a cylinder processor onearly deboned broiler breasts, MEAT SCI, 58(3), 2001, pp. 287-292
Sensory and microbial attributes of a dehydrated pork product (shredded pork)
Authors: Li, CT Ockerman, HW Marriott, NG
Citation: Ct. Li et al., Sensory and microbial attributes of a dehydrated pork product (shredded pork), J MUSCLE F, 11(2), 2000, pp. 143-156
Garlic in Chinese sausage
Authors: Sun, YM Ockerman, HW Marriott, NG
Citation: Ym. Sun et al., Garlic in Chinese sausage, J MUSCLE F, 11(1), 2000, pp. 35-43
Untitled
Authors: Marriott, NG
Citation: Ng. Marriott, Untitled, J MUSCLE F, 11(1), 2000, pp. VII-VII
Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves
Authors: Meek, KI Claus, JR Duncan, SE Marriott, NG Solomon, MB Kathman, SJ Marini, ME
Citation: Ki. Meek et al., Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves, POULTRY SCI, 79(1), 2000, pp. 126-136
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation
Authors: Schwarz, SJ Claus, JR Wang, H Marriott, NG Graham, PP Fernandes, CF
Citation: Sj. Schwarz et al., Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation, POULTRY SCI, 78(2), 1999, pp. 255-266
Calcium chelators and salt extracted myofibrillar protein injection into lean prerigor beef muscle: Effects on tenderness indices
Authors: Claus, JR Jordan, ML Eigel, WN Marriott, NG Shaw, DE
Citation: Jr. Claus et al., Calcium chelators and salt extracted myofibrillar protein injection into lean prerigor beef muscle: Effects on tenderness indices, J MUSCLE F, 9(4), 1998, pp. 329-338
Risultati: 1-10 |