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Results: 1-9 |
Results: 9
SENSORY AND TECHNOLOGICAL MEAT QUALITY IN CARRIERS AND NONCARRIERS OFTHE RN- ALLELE IN HAMPSHIRE CROSSES AND IN PUREBRED YORKSHIRE PIGS
Authors: LUNDSTROM K ENFALT AC TORNBERG E AGERHEM H
Citation: K. Lundstrom et al., SENSORY AND TECHNOLOGICAL MEAT QUALITY IN CARRIERS AND NONCARRIERS OFTHE RN- ALLELE IN HAMPSHIRE CROSSES AND IN PUREBRED YORKSHIRE PIGS, Meat science, 48(1-2), 1998, pp. 115-124
BIOPHYSICAL ASPECTS OF MEAT TENDERNESS
Authors: TORNBERG E
Citation: E. Tornberg, BIOPHYSICAL ASPECTS OF MEAT TENDERNESS, Meat science, 43, 1996, pp. 175-191
THE INFLUENCE OF LOW-TEMPERATURE, TYPE OF MUSCLE AND ELECTRICAL-STIMULATION ON THE COURSE OF RIGOR-MORTIS, AGING AND TENDERNESS OF BEEF MUSCLES
Authors: OLSSON U HERTZMAN C TORNBERG E
Citation: U. Olsson et al., THE INFLUENCE OF LOW-TEMPERATURE, TYPE OF MUSCLE AND ELECTRICAL-STIMULATION ON THE COURSE OF RIGOR-MORTIS, AGING AND TENDERNESS OF BEEF MUSCLES, Meat science, 37(1), 1994, pp. 115-131
THE EFFECT OF HIGH POSTMORTEM TEMPERATURE ON THE DEVELOPMENT OF PALE,SOFT AND EXUDATIVE PORK - INTERACTION WITH ULTIMATE PH
Authors: FERNANDEZ X FORSLID A TORNBERG E
Citation: X. Fernandez et al., THE EFFECT OF HIGH POSTMORTEM TEMPERATURE ON THE DEVELOPMENT OF PALE,SOFT AND EXUDATIVE PORK - INTERACTION WITH ULTIMATE PH, Meat science, 37(1), 1994, pp. 133-147
THE INFLUENCE OF HIGH POSTMORTEM TEMPERATURE AND DIFFERING ULTIMATE PH ON THE COURSE OF RIGOR AND AGING IN PIG LONGISSIMUS-DORSI MUSCLE
Authors: FERNANDEZ X TORNBERG E
Citation: X. Fernandez et E. Tornberg, THE INFLUENCE OF HIGH POSTMORTEM TEMPERATURE AND DIFFERING ULTIMATE PH ON THE COURSE OF RIGOR AND AGING IN PIG LONGISSIMUS-DORSI MUSCLE, Meat science, 36(3), 1994, pp. 345-363
INFLUENCE OF AGING TIME, STORAGE-TEMPERATURE AND PERCENTAGE LEAN ON THE EATING QUALITY OF PORK AND ITS RELATIONSHIP TO INSTRUMENTAL AND STRUCTURAL PARAMETERS
Authors: TORNBERG E VONSETH G GORANSSON A
Citation: E. Tornberg et al., INFLUENCE OF AGING TIME, STORAGE-TEMPERATURE AND PERCENTAGE LEAN ON THE EATING QUALITY OF PORK AND ITS RELATIONSHIP TO INSTRUMENTAL AND STRUCTURAL PARAMETERS, Sciences des aliments, 14(4), 1994, pp. 373-385
CHANGES IN THE MICROSTRUCTURE OF A COMMINUTED MEAT SYSTEM DURING HEATING
Authors: KOOLMEES PA WIJNGAARDS G TERSTEEG MHG VANLOGTESTIJN JG COMER FW GORDON A TORNBERG E LEWIS DF
Citation: Pa. Koolmees et al., CHANGES IN THE MICROSTRUCTURE OF A COMMINUTED MEAT SYSTEM DURING HEATING, Food structure, 12(4), 1993, pp. 427-441
THE INFLUENCE OF HIGH-TEMPERATURE, TYPE OF MUSCLE AND ELECTRICAL-STIMULATION ON THE COURSE OF RIGOR, AGING AND TENDERNESS OF BEEF MUSCLES
Authors: HERTZMAN C OLSSON U TORNBERG E
Citation: C. Hertzman et al., THE INFLUENCE OF HIGH-TEMPERATURE, TYPE OF MUSCLE AND ELECTRICAL-STIMULATION ON THE COURSE OF RIGOR, AGING AND TENDERNESS OF BEEF MUSCLES, Meat science, 35(1), 1993, pp. 119-141
FAT-HOLDING IN HAMBURGERS AS INFLUENCED BY THE DIFFERENT CONSTITUENTSOF BEEF ADIPOSE-TISSUE
Authors: OLSSON A TORNBERG E LEE CM PUOLANNE E COMER FW
Citation: A. Olsson et al., FAT-HOLDING IN HAMBURGERS AS INFLUENCED BY THE DIFFERENT CONSTITUENTSOF BEEF ADIPOSE-TISSUE, Food structure, 10(4), 1991, pp. 333-344
Risultati: 1-9 |