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Results:
1-25
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Results: 25
Authors:
ZHAO Y
SEBRANEK JG
Citation: Y. Zhao et Jg. Sebranek, TECHNOLOGY FOR MEAT-GRINDING SYSTEMS TO IMPROVE REMOVAL OF HARD PARTICLES FROM GROUND MEAT, Meat science, 45(3), 1997, pp. 389-403
Authors:
DEFREITAS Z
SEBRANEK JG
OLSON DG
CARR JM
Citation: Z. Defreitas et al., CARRAGEENAN EFFECTS ON SALT-SOLUBLE MEAT PROTEINS IN MODEL SYSTEMS, Journal of food science, 62(3), 1997, pp. 539-543
Authors:
DEFREITAS Z
SEBRANEK JG
OLSON DG
CARR JM
Citation: Z. Defreitas et al., CARRAGEENAN EFFECTS ON THERMAL-STABILITY OF MEAT PROTEINS, Journal of food science, 62(3), 1997, pp. 544-547
Authors:
DEFREITAS Z
SEBRANEK JG
OLSON DG
CARR JM
Citation: Z. Defreitas et al., FREEZE THAW STABILITY OF COOKED PORK SAUSAGES AS AFFECTED BY SALT, PHOSPHATE, PH, AND CARRAGEENAN/, Journal of food science, 62(3), 1997, pp. 551-554
Authors:
HO KLG
WILSON LA
SEBRANEK JG
Citation: Klg. Ho et al., DRIED SOY TOFU POWDER EFFECTS ON FRANKFURTERS AND PORK SAUSAGE PATTIES, Journal of food science, 62(2), 1997, pp. 434-437
Authors:
PRABHU GA
SEBRANEK JG
Citation: Ga. Prabhu et Jg. Sebranek, QUALITY CHARACTERISTICS OF HAM FORMULATED WITH MODIFIED CORN STARCH AND KAPPA-CARRAGEENAN, Journal of food science, 62(1), 1997, pp. 198-202
Authors:
TRIUS A
SEBRANEK JG
Citation: A. Trius et Jg. Sebranek, CARRAGEENANS AND THEIR USE IN MEAT-PRODUCTS, Critical reviews in food science and nutrition, 36(1-2), 1996, pp. 69-85
Authors:
ZHAO Y
SEBRANEK JG
DICKSON J
LEE M
Citation: Y. Zhao et al., BACTERIOLOGICAL, PHYSICOCHEMICAL, AND SENSORY QUALITY OF FRESH PORK CHOPS WITH LOW-DOSE IRRADIATION AND MODIFIED-ATMOSPHERE PACKAGING, Journal of food protection, 59(5), 1996, pp. 493-501
Authors:
LEE M
SEBRANEK JG
OLSON DG
DICKSON JS
Citation: M. Lee et al., IRRADIATION AND PACKAGING OF FRESH MEAT AND POULTRY, Journal of food protection, 59(1), 1996, pp. 62-72
Authors:
HE Y
SEBRANEK JG
Citation: Y. He et Jg. Sebranek, FUNCTIONAL PROTEIN-COMPONENTS IN LEAN FINELY TEXTURED TISSUE FROM BEEF AND PORK, Journal of food science, 61(6), 1996, pp. 1155-1159
Authors:
HE Y
SEBRANEK JG
Citation: Y. He et Jg. Sebranek, FRANKFURTERS WITH LEAN FINELY TEXTURED TISSUE AS AFFECTED BY INGREDIENTS, Journal of food science, 61(6), 1996, pp. 1275-1280
Authors:
ZHAO Y
SEBRANEK JG
Citation: Y. Zhao et Jg. Sebranek, PHYSICOCHEMICAL AND SENSORY QUALITIES OF FRESH PORK CHOPS AS AFFECTEDBY PHOSPHATE, ASCORBATE OR SORBATE DIPPING PRIOR TO IRRADIATION, Journal of food science, 61(6), 1996, pp. 1281-1284
Authors:
FU AH
SEBRANEK JG
MURANO EA
Citation: Ah. Fu et al., SURVIVAL OF LISTERIA-MONOCYTOGENES, YERSINIA-ENTEROCOLITICA AND ESCHERICHIA-COLI O157-H7 AND QUALITY CHANGES AFTER IRRADIATION OF BEEF STEAKS AND GROUND-BEEF, Journal of food science, 60(5), 1995, pp. 972-977
Authors:
FU AH
SEBRANEK JG
MURANO EA
Citation: Ah. Fu et al., SURVIVAL OF LISTERIA-MONOCYFOGENES AND SALMONELLA-TYPHIMURIUM AND QUALITY ATTRIBUTES OF COOKED PORK CHOPS AND CURED HAM AFTER IRRADIATION, Journal of food science, 60(5), 1995, pp. 1001
Authors:
RAHARDJO R
WILSON LA
SEBRANEK JG
Citation: R. Rahardjo et al., SPRAY-DRIED SOYMILK USED IN REDUCED FAT PORK SAUSAGE PATTIES, Journal of food science, 59(6), 1994, pp. 1286-1290
Authors:
TRIUS A
SEBRANEK JG
RUST RE
CARR JM
Citation: A. Trius et al., LOW-FAT BOLOGNA AND BEAKER SAUSAGE - EFFECTS OF CARRAGEENANS AND CHLORIDE SALTS, Journal of food science, 59(5), 1994, pp. 941-945
Authors:
TRIUS A
SEBRANEK JG
RUST RE
CARR JM
Citation: A. Trius et al., LOW-FAT BOLOGNA AND BEAKER SAUSAGE - EFFECTS OF CARRAGEENANS AND CHLORIDE SALTS, Journal of food science, 59(5), 1994, pp. 941-945
Authors:
TRIUS A
SEBRANEK JG
RUST RE
CARR JM
Citation: A. Trius et al., CARRAGEENANS IN BEAKER SAUSAGE AS AFFECTED BY PH AND SODIUM TRIPOLYPHOSPHATE, Journal of food science, 59(5), 1994, pp. 946-951
Authors:
TRIUS A
SEBRANEK JG
RUST RE
CARR JM
Citation: A. Trius et al., CARRAGEENANS IN BEAKER SAUSAGE AS AFFECTED BY PH AND SODIUM TRIPOLYPHOSPHATE, Journal of food science, 59(5), 1994, pp. 946-951
Authors:
FU AH
SEBRANEK JG
MURANO EA
Citation: Ah. Fu et al., MICROBIAL AND QUALITY CHARACTERISTICS OF PORK CUTS FROM CARCASSES TREATED WITH SANITIZING SPRAYS, Journal of food science, 59(2), 1994, pp. 306-309
COMBUSTION METHOD FOR DETERMINATION OF CRUDE PROTEIN IN MEAT AND MEAT-PRODUCTS - COLLABORATIVE STUDY
Authors:
KINGBRINK M
SEBRANEK JG
Citation: M. Kingbrink et Jg. Sebranek, COMBUSTION METHOD FOR DETERMINATION OF CRUDE PROTEIN IN MEAT AND MEAT-PRODUCTS - COLLABORATIVE STUDY, Journal of AOAC International, 76(4), 1993, pp. 787-793
Authors:
NANKE KE
SEBRANEK JG
PRUSA KJ
MILLER LF
Citation: Ke. Nanke et al., EFFECTS OF PORCINE SOMATOTROPIN (PST) ADMINISTRATION ON THE FAT LEAN CONTENT AND PROCESSING PROPERTIES OF PORK BELLIES, Meat science, 35(3), 1993, pp. 341-353
Authors:
STILLMUNKES AA
PRABHU GA
SEBRANEK JG
MOLINS RA
Citation: Aa. Stillmunkes et al., MICROBIOLOGICAL SAFETY OF COOKED BEEF ROASTS TREATED WITH LACTATE, MONOLAURIN OR GLUCONATE, Journal of food science, 58(5), 1993, pp. 953-958
Authors:
WIMMER MP
SEBRANEK JG
MCKEITH FK
Citation: Mp. Wimmer et al., WASHED MECHANICALLY SEPARATED PORK AS A SURIMI-LIKE MEAT-PRODUCT INGREDIENT, Journal of food science, 58(2), 1993, pp. 254-258
Authors:
VANLAACK RLJM
FAUSTMAN C
SEBRANEK JG
Citation: Rljm. Vanlaack et al., PORK QUALITY AND THE EXPRESSION OF STRESS PROTEIN HSP-70 IN SWINE, Journal of animal science, 71(11), 1993, pp. 2958-2964
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