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...

Lipid oxidation in chicken breast and leg meat after sequential treatments of frozen storage, cooking, refrigerated storage and reheating

International journal of food science & technology, 1984-10, Vol.19 (5), p.575-584

1984

Volltextzugriff (PDF)

Free Amino Acids in Broiler Chicken Meat in Relation to Initial pH

Poultry science, 1978-09, Vol.57 (5), p.1468-1470

1978

Volltextzugriff (PDF)

effect of egg aging on the proteolytic activity and thermostability of egg-white protein

Die Nahrung, 1985, Vol.29 (3), p.309-312

1985

Volltextzugriff (PDF)

A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract

International journal of food science & technology, 1985-02, Vol.20 (1), p.43-49

1985

Volltextzugriff (PDF)

Effects of deep-fat frying and refrigerated storage of main broiler parts of lipid oxidation in chicken muscles and skin

Archiv für Geflügelkunde, 1990-05, Vol.54 (3), p.85-93

1990

Volltextzugriff (PDF)

Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values

International journal of food science & technology, 1978-10, Vol.13 (5), p.451-459

1978

Volltextzugriff (PDF)

effect of proteolytic enzymes on the thermostability of egg-white

Die Nahrung, 1986, Vol.30 (7), p.687-692

1986

Volltextzugriff (PDF)

Histochemical and histological investigations on pectoralis superficialis muscle with accelerated, normal and delayed glycolysis rate in chicken broiler

Die Fleischwirtschaft, 1979, Vol.59

1979

Volltextzugriff (PDF)

Effect of initial pH in broiler breast muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter-type sausage

International journal of food science & technology, 1978-10, Vol.13 (5), p.461-468

1978

Volltextzugriff (PDF)

cytochrome c content of various poultry meats

Journal of the science of food and agriculture, 1986-12, Vol.37 (12), p.1236-1240

1986

Volltextzugriff (PDF)

effect of irradiation on technological properties and protein solubility of broiler chicken meat

Journal of the science of food and agriculture, 1984-06, Vol.35 (6), p.662-670

1984

Volltextzugriff (PDF)

A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract

Journal of food technology, 1985, Vol.20 (1), p.43-49

1985

Volltextzugriff (PDF)

The quality evaluation of Frankfurter-type sausages from hand and mechanically deboned turkey meat

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1987-03, Vol.184 (3), p.215-219

1987

Volltextzugriff (PDF)

The use of hot salted chicken meat for processing

International journal of food science & technology, 1982-10, Vol.17 (5), p.561-565

1982

Volltextzugriff (PDF)

Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values

Journal of food technology, 1978, Vol.13 (5), p.451-459

1978

Volltextzugriff (PDF)

Biochemical and technological characteristics of hot chicken meat

International journal of food science & technology, 1982-10, Vol.17 (5), p.553-560

1982

Volltextzugriff (PDF)

Effect of initial pH in broiler breast muscles of gel forming capacity of meat proteins and on rheological characteristics of frankfurter type sausage

Journal of food technology, 1978, Vol.13 (5), p.461-468

1978

Volltextzugriff (PDF)

Use of protein extract from bone residue in poultry meat processing

International journal of food science & technology, 1985-02, Vol.20 (1), p.51-56

1985

Volltextzugriff (PDF)

The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1987-03, Vol.184 (3), p.215-219

1987

Volltextzugriff (PDF)

Wplyw raduryzacji na wlasnosci organoleptyczne tuszek kurczat brojlerow

Medycyna weterynaryjna, 1981, Vol.37 (12), p.726-729

1981

Volltextzugriff (PDF)

Effect of nisin and sodium polyphosphate on the heat resistance of bacteria in egg products

Medycyna weterynaryjna, 1980, Vol.36

1980

Volltextzugriff (PDF)

use of hot salted chicken meat for processing

Journal of food technology, 1982, Vol.17 (5), p.561-565

1982

Volltextzugriff (PDF)

Biochemical and technological characteristics of hot chicken meat

Journal of food technology, 1982, Vol.17 (5), p.553-560

1982

Volltextzugriff (PDF)

Use of protein extract from bone residue in poultry meat processing

Journal of food technology, 1985, Vol.20 (1), p.51-56

1985

Volltextzugriff (PDF)

Lipid oxidation in chicken breast and leg meat after sequential treatment of frozen storage, cooking, refrigerated storage and reheating

Journal of food technology, 1984, Vol.19 (5), p.575-584

1984

Volltextzugriff (PDF)

1 – 25 von 60

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(35)
Mit Volltextzugriff
(41)

Publikationsform

Artikel
(49)
magazinearticle
(11)

Sprache

Englisch
(42)
Deutsch
(12)
Polnisch
(6)

Erscheinungsjahr

n.n

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Lipid oxidation in chicken breast and leg meat after sequential treatments of frozen storage, cooking, refrigerated storage and reheating

Free Amino Acids in Broiler Chicken Meat in Relation to Initial pH

effect of egg aging on the proteolytic activity and thermostability of egg-white protein

A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract

Effects of deep-fat frying and refrigerated storage of main broiler parts of lipid oxidation in chicken muscles and skin

Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values

effect of proteolytic enzymes on the thermostability of egg-white

Histochemical and histological investigations on pectoralis superficialis muscle with accelerated, normal and delayed glycolysis rate in chicken broiler

Effect of initial pH in broiler breast muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter-type sausage

cytochrome c content of various poultry meats

effect of irradiation on technological properties and protein solubility of broiler chicken meat

A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract

The quality evaluation of Frankfurter-type sausages from hand and mechanically deboned turkey meat

The use of hot salted chicken meat for processing

Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values

Biochemical and technological characteristics of hot chicken meat

Effect of initial pH in broiler breast muscles of gel forming capacity of meat proteins and on rheological characteristics of frankfurter type sausage

Use of protein extract from bone residue in poultry meat processing

The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat

Wplyw raduryzacji na wlasnosci organoleptyczne tuszek kurczat brojlerow

Effect of nisin and sodium polyphosphate on the heat resistance of bacteria in egg products

use of hot salted chicken meat for processing

Biochemical and technological characteristics of hot chicken meat

Use of protein extract from bone residue in poultry meat processing

Lipid oxidation in chicken breast and leg meat after sequential treatment of frozen storage, cooking, refrigerated storage and reheating

Suchergebnisse filtern