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Results: 1-10 |
Results: 10
USE OF DIGITAL AROMA TECHNOLOGY AND SPME CC-MS TO COMPARE VOLATILE COMPOUNDS PRODUCED BY BACTERIA ISOLATED FROM PROCESSED POULTRY
Authors: ARNOLD JW SENTER SD
Citation: Jw. Arnold et Sd. Senter, USE OF DIGITAL AROMA TECHNOLOGY AND SPME CC-MS TO COMPARE VOLATILE COMPOUNDS PRODUCED BY BACTERIA ISOLATED FROM PROCESSED POULTRY, Journal of the Science of Food and Agriculture, 78(3), 1998, pp. 343-348
COLOR VALUES OF COOKED TOP-ROUND BEEF JUICES AS AFFECTED BY END-POINTTEMPERATURES, FROZEN STORAGE OF COOKED SAMPLES AND STORAGE OF EXPRESSED JUICES
Authors: SENTER SD YOUNG LL SEARCY GK
Citation: Sd. Senter et al., COLOR VALUES OF COOKED TOP-ROUND BEEF JUICES AS AFFECTED BY END-POINTTEMPERATURES, FROZEN STORAGE OF COOKED SAMPLES AND STORAGE OF EXPRESSED JUICES, Journal of the Science of Food and Agriculture, 75(2), 1997, pp. 179-182
GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY IN COMMERCIALLY PROCESSED CHICKEN - AN INDICATOR OF PRODUCT END-POINT TEMPERATURE
Authors: SENTER SD SEARCY GK YOUNG LL
Citation: Sd. Senter et al., GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY IN COMMERCIALLY PROCESSED CHICKEN - AN INDICATOR OF PRODUCT END-POINT TEMPERATURE, Journal of food protection, 59(11), 1996, pp. 1230-1232
GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY - A POTENTIAL END-POINT-TEMPERATURE INDICATOR FOR IMPORTED COOKED BEEF
Authors: SEARCY GK SENTER SD WILSON RL
Citation: Gk. Searcy et al., GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY - A POTENTIAL END-POINT-TEMPERATURE INDICATOR FOR IMPORTED COOKED BEEF, Journal of food protection, 58(6), 1995, pp. 686-688
RESIDUAL GLUTAMIC-OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN THERMALLY PROCESSED POULTRY AND POULTRY PRODUCTS AS AN INDICATOR OF END-POINT TEMPERATURES
Authors: SENTER SD SEARCY GK WILSON RL
Citation: Sd. Senter et al., RESIDUAL GLUTAMIC-OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN THERMALLY PROCESSED POULTRY AND POULTRY PRODUCTS AS AN INDICATOR OF END-POINT TEMPERATURES, Journal of the Science of Food and Agriculture, 68(1), 1995, pp. 19-23
VARIABILITY IN RESIDUAL MYOGLOBIN CONTENT AND GLUTAMIC OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN COOKED BOVINE SEMIMEMBRANOUS TISSUE AS RELATED TO TEMPERATURE OF COOKING MEDIA ABOVE END-POINT TEMPERATURE AND SAMPLE-SIZE
Authors: SENTER SD TOWNSEND WE SEARCY GK
Citation: Sd. Senter et al., VARIABILITY IN RESIDUAL MYOGLOBIN CONTENT AND GLUTAMIC OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN COOKED BOVINE SEMIMEMBRANOUS TISSUE AS RELATED TO TEMPERATURE OF COOKING MEDIA ABOVE END-POINT TEMPERATURE AND SAMPLE-SIZE, Journal of food protection, 57(6), 1994, pp. 502-504
COMPARISON OF TOTAL LIPIDS, FATTY-ACIDS, SUGARS AND NONVOLATILE ORGANIC-ACIDS IN NUTS FROM 4 CASTANEA SPECIES
Authors: SENTER SD PAYNE JA MILLER G ANAGNOSTAKIS SL
Citation: Sd. Senter et al., COMPARISON OF TOTAL LIPIDS, FATTY-ACIDS, SUGARS AND NONVOLATILE ORGANIC-ACIDS IN NUTS FROM 4 CASTANEA SPECIES, Journal of the Science of Food and Agriculture, 65(2), 1994, pp. 223-227
CASTANEA-PUMILA (L) MILL - AN UNDERUSED NATIVE NUT TREE
Authors: PAYNE JA MILLER G JOHNSON GP SENTER SD
Citation: Ja. Payne et al., CASTANEA-PUMILA (L) MILL - AN UNDERUSED NATIVE NUT TREE, HortScience, 29(2), 1994, pp. 62
YIELD AND QUALITY OF JUICE FROM PASSION-FRUIT (PASSIFLORA-EDULIS), MAYPOPS (P-INCARNATA) AND TETRAPLOID PASSION-FRUIT HYBRIDS (P-EDULIS X P-INCARNATA)
Authors: SENTER SD PAYNE JA KNIGHT RJ AMIS AA
Citation: Sd. Senter et al., YIELD AND QUALITY OF JUICE FROM PASSION-FRUIT (PASSIFLORA-EDULIS), MAYPOPS (P-INCARNATA) AND TETRAPLOID PASSION-FRUIT HYBRIDS (P-EDULIS X P-INCARNATA), Journal of the Science of Food and Agriculture, 62(1), 1993, pp. 67-70
LIPID-CONTENT AND FATTY-ACIDS OF PECAN POLLEN
Authors: THOMPSON TE SENTER SD GRAUKE LJ
Citation: Te. Thompson et al., LIPID-CONTENT AND FATTY-ACIDS OF PECAN POLLEN, HortScience, 28(12), 1993, pp. 1191-1193
Risultati: 1-10 |