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1
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking
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Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking

Elson R Tavares‐Filho Luiz Gabriel da Silva Hidalgo; Lilian Maluf de Lima Cunha; Eduardo Eugênio Spers; Tatiana C Pimentel; Erick A Esmerino; Adriano G Cruz

Journal of Food Science Hoboken p. 1-16, November 2023

Hoboken 2023

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sugar and fat effects on sensory properties of ice cream
Sugar and fat effects on sensory properties of ice cream
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Sugar and fat effects on sensory properties of ice cream

Guinard, J.X. (Pennsylvania State Univ., University Park, PA.) ; Zoumas-Morse, C ; Mori, L ; Uatoni, B ; Panyam, D ; Kilara, A

Journal of food science, 1997-09, Vol.62 (5), p.1087-1094 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Aroma extract dilution analysis of aged cheddar cheese
Aroma extract dilution analysis of aged cheddar cheese
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Aroma extract dilution analysis of aged cheddar cheese

Christensen, K.R. (Frito Lay, Inc., Plano, TX.) ; Reineccius, G.A

Journal of food science, 1995-03, Vol.60 (2), p.218-220 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Vegetable oils replace pork backfat for low-fat frankfurters
Vegetable oils replace pork backfat for low-fat frankfurters
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Vegetable oils replace pork backfat for low-fat frankfurters

Paneras, E.D ; Bloukas, J.G

Journal of food science, 1994-07, Vol.59 (4), p.725-728 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Consumer acceptability of beef steak tenderness in the home and restaurant
Consumer acceptability of beef steak tenderness in the home and restaurant
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Consumer acceptability of beef steak tenderness in the home and restaurant

MILLER, M.F. ; HOOVER, L.C. ; COOK, K.D. ; GUERRA, A.L. ; HUFFMAN, K.L. ; TINNEY, KS ; RAMSEY, C.B. ; BRITTIN, H.C. ; HUFFMAN, L.M.

Journal of food science, 1995-09, Vol.60 (5), p.963-965 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials
Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials
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Consumer acceptance of vacuum packaged ground beef as influenced by product color and educational materials

Lynch, N.M ; Kastner, C.L ; Kropf, D.H

Journal of food science, , Vol.51 (2) [Periódico revisado por pares]

Sem texto completo

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7
Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product
Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product
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Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product

Granata, L.A. (The Ohio State Univ., Columbus, OH.) ; Morr, C.V

Journal of food science, 1996-03, Vol.61 (2), p.331-336 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef
Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef
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Flavor and aroma influences on acceptance of polyvinyl chloride versus vacuum packaged ground beef

Lynch, N.M ; Kastner, C.L ; Kropf, D.H ; Caul, J.F

Journal of food science, , Vol.51 (2) [Periódico revisado por pares]

Sem texto completo

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9
Color stability and microbial growth relationships in beef as affected by endogenous alpha-tocopherol
Color stability and microbial growth relationships in beef as affected by endogenous alpha-tocopherol
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Color stability and microbial growth relationships in beef as affected by endogenous alpha-tocopherol

Chan, W.K.M. (University of Connecticut, Storrs, CT.) ; Hakkarainen, K ; Faustman, C ; Schaefer, D.M ; Scheller, K.K ; Liu, Q

Journal of food science, 1995-09, Vol.60 (5), p.966-971 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Acceptability and composition of some acidified meat and vegetable stick products
Acceptability and composition of some acidified meat and vegetable stick products
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Acceptability and composition of some acidified meat and vegetable stick products

Quinton, R.D. (Utah State Univ., Logan, UT.) ; Cornforth, D.P ; Hendricks, D.G ; Brennand, C.P ; Su, Y.K

Journal of food science, 1997-11, Vol.62 (6), p.1250-1254 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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