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Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Meat science, 2006-07, Vol.73 (3), p.503-510

2006

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Nisin release from films is affected by both protein type and film-forming method

Food research international, 2003, Vol.36 (9), p.959-968

2003

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Nisin Diffusion in Protein Films: Effects of Film Type and Temperature

Journal of food science, 2002-10, Vol.67 (8), p.3019-3025

2002

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Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films

Journal of food science, 2000-05, Vol.65 (4), p.672-679

2000

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Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique

Journal of food science, 2000-05, Vol.65 (4), p.668-671

2000

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Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna

Poultry science, 2002-05, Vol.81 (5), p.721-726

2002

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Effects of Antioxidants in Polyethylene Film on Fresh Beef Color

Journal of food science, 2003-01, Vol.68 (1), p.99-104

2003

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Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Meat science, 2004-02, Vol.66 (2), p.371-381

2004

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Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere

Poultry science, 2008, Vol.87 (1), p.170-179

2008

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Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken

Journal of food science, 2003-06, Vol.68 (5), p.1762-1765

2003

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D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment

Poultry science, 2003-08, Vol.82 (8), p.1337-1342

2003

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Growth Depth Effects of Bacteria in Ground Turkey Meat Patties Subjected to High Carbon Dioxide or High Oxygen Atmospheres

Poultry science, 2006-10, Vol.85 (10), p.1821-1828

2006

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Effect of Dry Honey on the Shelf Life of Packaged Turkey Slices

Poultry science, 2006-10, Vol.85 (10), p.1811-1820

2006

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The effect of shell egg pasteurization on the protein quality of albumen

Poultry science, 2001-06, Vol.80 (6), p.821-824

2001

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Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat quality

Poultry science, 2007-07, Vol.86 (7), p.1424-1430

2007

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Thermal effects of in vitro protein quality of red kidney bean (Phaseolus vulgaris L.)

Journal of food science, 1994-11, Vol.59 (6), p.1187-1191

1994

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Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat

Journal of food science, 2006, Vol.71 (1), p.S71-S76

2006

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Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere1

Poultry science, 2008-01, Vol.87 (1), p.170-179

2008

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Film oxygen transmission rate effects on ground chicken meat quality

Poultry science, 1995-08, Vol.74 (8), p.1381-1387

1995

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Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages

Meat science, 1990, Vol.27 (1), p.1-12

1990

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Comparison of milk somatic cell counts by coulter and fossomatic counters

Journal of dairy science, 1986-07, Vol.69 (7), p.1942-1946

1986

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True N conversion factor for diet and excreta in evaluating protein quality

Journal of food science, 1995-07, Vol.60 (4), p.854-857

1995

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High temperature processing effects on the properties of fowl meat gels

Poultry science, 1997-05, Vol.76 (5), p.774-779

1997

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Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging films

Poultry science, 1998-05, Vol.77 (5), p.745-751

1998

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Functionality of muscle constituents in the processing of comminuted meat products

CRC critical reviews in food science and nutrition, 1983-01, Vol.18 (2), p.99-121

1983

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Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

Nisin release from films is affected by both protein type and film-forming method

Nisin Diffusion in Protein Films: Effects of Film Type and Temperature

Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films

Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique

Effect of lauric acid and nisin-impregnated soy-based films on the growth of Listeria monocytogenes on turkey bologna

Effects of Antioxidants in Polyethylene Film on Fresh Beef Color

Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere

Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken

D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment

Growth Depth Effects of Bacteria in Ground Turkey Meat Patties Subjected to High Carbon Dioxide or High Oxygen Atmospheres

Effect of Dry Honey on the Shelf Life of Packaged Turkey Slices

The effect of shell egg pasteurization on the protein quality of albumen

Effect of ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere on ground chicken meat quality

Thermal effects of in vitro protein quality of red kidney bean (Phaseolus vulgaris L.)

Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat

Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere1

Film oxygen transmission rate effects on ground chicken meat quality

Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages

Comparison of milk somatic cell counts by coulter and fossomatic counters

True N conversion factor for diet and excreta in evaluating protein quality

High temperature processing effects on the properties of fowl meat gels

Protein-to-film adhesion as examined by amino analysis of protein binding to three different packaging films

Functionality of muscle constituents in the processing of comminuted meat products

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