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Results:
1-8
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Results: 8
Authors:
Boles, JA
Shand, PJ
Citation: Ja. Boles et Pj. Shand, Meat cut and injection level affects the tenderness and cook yield of processed roast beef, MEAT SCI, 59(3), 2001, pp. 259-265
Authors:
Bautista, DA
Pegg, RB
Shand, PJ
Citation: Da. Bautista et al., Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product, J FOOD PROT, 63(1), 2000, pp. 71-77
Authors:
Boles, JA
Rathgeber, BM
Shand, PJ
Citation: Ja. Boles et al., Recovery of proteins from beef bone and the functionality of these proteins in sausage batters, MEAT SCI, 55(2), 2000, pp. 223-231
Authors:
Shand, PJ
Citation: Pj. Shand, Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley, J FOOD SCI, 65(1), 2000, pp. 101-107
Authors:
Boles, JA
Shand, PJ
Citation: Ja. Boles et Pj. Shand, Effects of raw binder system, meat cut and prior freezing on restructured beef, MEAT SCI, 53(4), 1999, pp. 233-239
Authors:
Rathgeber, BM
Boles, JA
Shand, PJ
Citation: Bm. Rathgeber et al., Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat, POULTRY SCI, 78(3), 1999, pp. 477-484
Authors:
Rathgeber, BM
Boles, JA
Xavier, IJ
McCurdy, AR
Shand, PJ
Citation: Bm. Rathgeber et al., Thermally induced changes in protein extractability of postrigor turkey breast meat measured by two methods, J FOOD SCI, 64(6), 1999, pp. 1005-1009
Authors:
Rathgeber, BM
Pato, MD
Boles, JA
Shand, PJ
Citation: Bm. Rathgeber et al., Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteins, J AGR FOOD, 47(7), 1999, pp. 2529-2536
Risultati:
1-8
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