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1
Variations in internal color of cooked beef patties
Variations in internal color of cooked beef patties
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Variations in internal color of cooked beef patties

Van Laack, R.L.J.M. (Univ. of Tennessee, Knoxville, TN.) ; Berry, B.W ; Solomon, M.B

Journal of food science, 1996-03, Vol.61 (2), p.410-414 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Calcium treatment to maintain quality of zucchini squash slices
Calcium treatment to maintain quality of zucchini squash slices
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Calcium treatment to maintain quality of zucchini squash slices

IZUMI, HIDEMI ; WATADA, ALLEY E.

Journal of food science, 1995-07, Vol.60 (4), p.789-793 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Dynamic mechanical analysis for glass transitions in long shelf-life bread
Dynamic mechanical analysis for glass transitions in long shelf-life bread
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Dynamic mechanical analysis for glass transitions in long shelf-life bread

Hallberg, L.M. (US Army Natick RDandE Center, Natick, MA) ; Chinachoti, P

Journal of food science, 1992-09, Vol.57 (5), p.1201-1229 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity
Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity
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Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity

Bhowmik, S.R. (Ohio State University, Columbus, OH) ; Pan, J.C

Journal of food science, 1992-07, Vol.57 (4), p.948-953 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Quality changes in stored raw grated beetroots as affected by temperature and packaging film
Quality changes in stored raw grated beetroots as affected by temperature and packaging film
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Quality changes in stored raw grated beetroots as affected by temperature and packaging film

Lopez Osornio, M.M ; Chaves, A.R

Journal of food science, 1998-03, Vol.63 (2), p.327-330 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Maturity effects on sensory and storage quality of roasted Virginia-type peanuts
Maturity effects on sensory and storage quality of roasted Virginia-type peanuts
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Maturity effects on sensory and storage quality of roasted Virginia-type peanuts

McNeil, K.L. (USDA, ARS, Market Quality and Handling Research, North Carolina State University, Raleigh, NC.) ; Sanders, T.H

Journal of food science, 1998-03, Vol.63 (2), p.366-369 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Blanching, freezing and frozen storage influence texture of white asparagus
Blanching, freezing and frozen storage influence texture of white asparagus
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Blanching, freezing and frozen storage influence texture of white asparagus

Sanchez-Pineda-Infantas, M.T ; Cano-Munoz, G ; Hermida-Bun, J.R

Journal of food science, 1994-07, Vol.59 (4), p.821-823 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Stability of dried filled milks
Stability of dried filled milks
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Stability of dried filled milks

KADAN, R.S. ; ZIEGLER JR, G.M. ; BEIT, K.L. ; GRIMM, C.C. ; VERCELLOTTI, J.R. ; WAN, P.J.

Journal of food science, 1993-11, Vol.58 (6), p.1294-1299 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Influence of polyphosphate soak and cooking procedures on yield and quality of Dungeness crab meat
Influence of polyphosphate soak and cooking procedures on yield and quality of Dungeness crab meat
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Influence of polyphosphate soak and cooking procedures on yield and quality of Dungeness crab meat

CRAPO, C.A. ; CRAWFORD, D.L.

Journal of food science, 1991-05, Vol.56 (3), p.657-659 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Storage of structured beef steakettes produced with algin/calcium/adipic acid gel
Storage of structured beef steakettes produced with algin/calcium/adipic acid gel
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Storage of structured beef steakettes produced with algin/calcium/adipic acid gel

MULLER, T.S. ; JOHNSON, R.C. ; COSTELLO, W.J. ; ROMANS, J.R. ; JONES, K.W.

Journal of food science, 1991-05, Vol.56 (3), p.604-606 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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