UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

Meat science, 2008-11, Vol.80 (3), p.728-737

2008

Volltextzugriff (PDF)

Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham

Meat science, 2010-10, Vol.86 (2), p.411-417

2010

Volltextzugriff (PDF)

Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham

Journal of food science, 2010-06, Vol.75 (5), p.C452-C458

2010

Volltextzugriff (PDF)

Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham

Meat science, 2010-03, Vol.84 (3), p.505-511

2010

Volltextzugriff (PDF)

Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins

Journal of food science, 2003-05, Vol.68 (4), p.1220-1224

2003

Volltextzugriff (PDF)

Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157:H7 and Listeria monocytogenes in ground beef

Journal of food protection, 1997-12, Vol.60 (12), p.1560-1563

1997

Volltextzugriff (PDF)

Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints

Meat science, 2012-07, Vol.91 (3), p.215-222

2012

Volltextzugriff (PDF)

Muscle microstructure and sensory attributes of organic acid-treated beef strip loins

Journal of food science, 1996-09, Vol.61 (5), p.1058-1062

1996

Volltextzugriff (PDF)

Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan or antioxidants

Journal of food science, 1995-03, Vol.60 (2), p.257-261

1995

Volltextzugriff (PDF)

Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution

Journal of food science, 1993-11, Vol.58 (6), p.1245-1248

1993

Volltextzugriff (PDF)

Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere

Journal of animal science, 2003-09, Vol.81 (9), p.2230

2003

Volltextzugriff (PDF)

Vitamin D3 supplementation of cull cows: effects on longissimus and semitendinosus muscle tenderness

Journal of animal science, 2004-01, Vol.82 (1), p.225-230

2004

Volltextzugriff (PDF)

Processing characteristics of pork as influenced by porcine somatotropin (pST) administration to growing finishing swine

Journal of food science, 1991-05, Vol.56 (3), p.859-860

1991

Volltextzugriff (PDF)

Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at - 1°C for 112 days

Journal of food protection, 1996-08, Vol.59 (8), p.849-853

1996

Volltextzugriff (PDF)

Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products

Journal of food science, 1997-07, Vol.62 (4), p.875-905

1997

Volltextzugriff (PDF)

Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef

Journal of food science, 1994-01, Vol.59 (1), p.6-9

1994

Volltextzugriff (PDF)

CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS1

Journal of muscle foods, 1997-02, Vol.8 (1), p.85-93

1997

Volltextzugriff (PDF)

CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS 1

Journal of muscle foods, 1997-02, Vol.8 (1), p.85-93

1997

Volltextzugriff (PDF)

Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at -1 degree C for 112 days

Journal of food protection, 1996-08, Vol.59 (8), p.849-853

1996

Volltextzugriff (PDF)

CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS

Journal of muscle foods, 1997-02, Vol.8 (1), p.85-93

1997

Volltextzugriff (PDF)

Effects of exogenous porcine somatotropin on the carcass composition, hormonal and metabolic profiles, lipogenic capacity, and binding of insulin to erythrocyte receptors of fast- versus slow-growing swine

Journal of animal science, 1993-07, Vol.71 (7), p.1786-1795

1993

Volltextzugriff (PDF)

NONMEAT INGREDIENTS FOR LOW-FAT GROUND BEEF PATTIES

Journal of muscle foods, 1995-02, Vol.6 (1), p.37-46

1995

Volltextzugriff (PDF)

1 – 22 von 22

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(22)
Mit Volltextzugriff
(19)

Publikationsform

Artikel
(22)

Sprache

Englisch
(22)

Erscheinungsjahr

n.n

Thema

Biological And Medical Sciences
(15)
Food Industries
(15)
Fundamental And Applied Biological Sciences. Psychology
(15)
Meat And Meat Product Industries
(15)
Life Sciences & Biomedicine
(14)
Science & Technology
(14)
Food Science & Technology
(13)
Animals
(7)
Beef
(6)
Food Science
(6)
Meat - Standards
(5)
Taste
(5)
Humans
(4)
Odorants
(4)
Volatile Flavor Compounds
(4)
Analisis Organoleptico
(3)
Analyse Organoleptique
(3)
Carne De Cerdo
(3)
Carne De Res
(3)
Cured Meats
(3)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Menü

Weitere Dienste

Einstellungen

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham

Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham

Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham

Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins

Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157:H7 and Listeria monocytogenes in ground beef

Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints

Muscle microstructure and sensory attributes of organic acid-treated beef strip loins

Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan or antioxidants

Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution

Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere

Vitamin D3 supplementation of cull cows: effects on longissimus and semitendinosus muscle tenderness

Processing characteristics of pork as influenced by porcine somatotropin (pST) administration to growing finishing swine

Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at - 1°C for 112 days

Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products

Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef

CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS1

CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS 1

Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at -1 degree C for 112 days

CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS

Effects of exogenous porcine somatotropin on the carcass composition, hormonal and metabolic profiles, lipogenic capacity, and binding of insulin to erythrocyte receptors of fast- versus slow-growing swine

NONMEAT INGREDIENTS FOR LOW-FAT GROUND BEEF PATTIES

Suchergebnisse filtern