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Results: 1-10 |
Results: 10
THE EFFECTS OF PRERIGOR SODIUM-BICARBONATE PERFUSION ON THE QUALITY OF PORCINE MUSCULUS-SEMIMEMBRANOSUS
Authors: VANLAACK RLJM KAUFFMAN RG POSPIECH E GREASER M LEE S SOLOMON MB
Citation: Rljm. Vanlaack et al., THE EFFECTS OF PRERIGOR SODIUM-BICARBONATE PERFUSION ON THE QUALITY OF PORCINE MUSCULUS-SEMIMEMBRANOSUS, Journal of muscle foods, 9(2), 1998, pp. 185-191
BIOPHYSICAL BASIS OF PALE, SOFT, EXUDATIVE (PSE) PORK AND POULTRY MUSCLE - A REVIEW
Authors: SOLOMON MB VANLAACK RLJM EASTRIDGE JS
Citation: Mb. Solomon et al., BIOPHYSICAL BASIS OF PALE, SOFT, EXUDATIVE (PSE) PORK AND POULTRY MUSCLE - A REVIEW, Journal of muscle foods, 9(1), 1998, pp. 1-11
EFFECT OF PRECOOKING CONDITIONS ON COLOR OF COOKED BEEF PATTIES
Authors: VANLAACK RLJM BERRY BW SOLOMON MB
Citation: Rljm. Vanlaack et al., EFFECT OF PRECOOKING CONDITIONS ON COLOR OF COOKED BEEF PATTIES, Journal of food protection, 59(9), 1996, pp. 976-983
VARIATIONS IN INTERNAL COLOR OF COOKED BEEF PATTIES
Authors: VANLAACK RLJM BERRY BW SOLOMON MB
Citation: Rljm. Vanlaack et al., VARIATIONS IN INTERNAL COLOR OF COOKED BEEF PATTIES, Journal of food science, 61(2), 1996, pp. 410-414
IS COLOR BRIGHTNESS (L-VALUE) A RELIABLE INDICATOR OF WATER-HOLDING CAPACITY IN PORCINE MUSCLE
Authors: VANLAACK RLJM KAUFFMAN RG SYBESMA W SMULDERS FJM EIKELENBOOM G PINHEIRO JC
Citation: Rljm. Vanlaack et al., IS COLOR BRIGHTNESS (L-VALUE) A RELIABLE INDICATOR OF WATER-HOLDING CAPACITY IN PORCINE MUSCLE, Meat science, 38(2), 1994, pp. 193-201
DOES ELECTRICAL-STIMULATION AFFECT THE SPEED OF AGING OR AGING RESPONSE
Authors: GEESINK GH VANLAACK RLJM BARNIER VMH SMULDERS FJM
Citation: Gh. Geesink et al., DOES ELECTRICAL-STIMULATION AFFECT THE SPEED OF AGING OR AGING RESPONSE, Sciences des aliments, 14(4), 1994, pp. 409-422
THE EFFECTS OF CALCIUM-CHLORIDES, SODIUM-CHLORIDES AND ZINC-CHLORIDESTREATMENT ON THE QUALITY OF BEEF
Authors: GEESINK GH SMULDERS FJM VANLAACK RLJM
Citation: Gh. Geesink et al., THE EFFECTS OF CALCIUM-CHLORIDES, SODIUM-CHLORIDES AND ZINC-CHLORIDESTREATMENT ON THE QUALITY OF BEEF, Sciences des aliments, 14(4), 1994, pp. 485-502
SURVIVAL OF PATHOGENIC BACTERIA ON PORK LOINS AS INFLUENCED BY HOT PROCESSING AND PACKAGING
Authors: VANLAACK RLJM JOHNSON JL VANDERPALEN CJNM SMULDERS FJM SNIJDERS JMA
Citation: Rljm. Vanlaack et al., SURVIVAL OF PATHOGENIC BACTERIA ON PORK LOINS AS INFLUENCED BY HOT PROCESSING AND PACKAGING, Journal of food protection, 56(10), 1993, pp. 847-851
THE EFFECTIVENESS OF EXAMINING EARLY POSTMORTEM MUSCULATURE TO PREDICT ULTIMATE PORK QUALITY
Authors: KAUFFMAN RG SYBESMA W SMULDERS FJM EIKELENBOOM G ENGEL B VANLAACK RLJM HOVINGBOLINK AH STERRENBURG P NORDHEIM EV WALSTRA P VANDERWAL PG
Citation: Rg. Kauffman et al., THE EFFECTIVENESS OF EXAMINING EARLY POSTMORTEM MUSCULATURE TO PREDICT ULTIMATE PORK QUALITY, Meat science, 34(3), 1993, pp. 283-300
PORK QUALITY AND THE EXPRESSION OF STRESS PROTEIN HSP-70 IN SWINE
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
Risultati: 1-10 |