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Results:
1-8
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Results: 8
Authors:
IMAFIDON GI
FARKYE NY
SPANIER AM
Citation: Gi. Imafidon et al., ISOLATION, PURIFICATION, AND ALTERATION OF SOME FUNCTIONAL-GROUPS OF MAJOR MILK-PROTEINS - A REVIEW, Critical reviews in food science and nutrition, 37(7), 1997, pp. 663-689
Authors:
FLORES M
INGRAM DA
BETT KL
TOLDRA F
SPANIER AM
Citation: M. Flores et al., SENSORY CHARACTERISTICS OF SPANISH SERRANO DRY-CURED HAM, Journal of sensory studies, 12(3), 1997, pp. 169-179
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
Authors:
FLORES M
ARISTOY MC
SPANIER AM
TOLDRA F
Citation: M. Flores et al., NONVOLATILE COMPONENTS EFFECTS ON QUALITY OF SERRANO DRY-CURED HAM ASRELATED TO PROCESSING TIME, Journal of food science, 62(6), 1997, pp. 1235-1239
Authors:
FLORES M
GRIMM CC
TOLDRA F
SPANIER AM
Citation: M. Flores et al., CORRELATIONS OF SENSORY AND VOLATILE COMPOUNDS OF SPANISH SERRANO DRY-CURED HAM AS A FUNCTION OF 2 PROCESSING TIMES, Journal of agricultural and food chemistry, 45(6), 1997, pp. 2178-2186
Authors:
IMAFIDON GI
SPANIER AM
Citation: Gi. Imafidon et Am. Spanier, UNRAVELING THE SECRET OF MEAT FLAVOR, Trends in food science & technology, 5(10), 1994, pp. 315-321
Authors:
IMAFIDON GI
SPANIER AM
Citation: Gi. Imafidon et Am. Spanier, UNRAVELING THE SECRET OF MEAT FLAVOR, Trends in food science & technology, 5(10), 1994, pp. 315-321
Authors:
SPANIER AM
BOYLSTON TD
Citation: Am. Spanier et Td. Boylston, EFFECT OF TEMPERATURE ON THE ANALYSIS OF BEEF FLAVOR VOLATILES - FOCUS ON CARBONYL AND SULFUR-CONTAINING-COMPOUNDS, Food chemistry, 50(3), 1994, pp. 251-259
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