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11
Functional properties and bitterness of sodium caseinate hydrolysates prepared with a Bacillus proteinase
Functional properties and bitterness of sodium caseinate hydrolysates prepared with a Bacillus proteinase
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Functional properties and bitterness of sodium caseinate hydrolysates prepared with a Bacillus proteinase

Slattery, H. (Teagasc, Cork, Ireland.) ; Fitzgerald, R.J

Journal of food science, 1998-05, Vol.63 (3), p.418-422 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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12
Irradiated ground beef: sensory and quality changes during storage under various packaging conditions
Irradiated ground beef: sensory and quality changes during storage under various packaging conditions
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Irradiated ground beef: sensory and quality changes during storage under various packaging conditions

Murano, P.S. (Texas AandM Univ., College Station, TX.) ; Murano, E.A ; Olson, D.G

Journal of food science, 1998-05, Vol.63 (3), p.548-551 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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13
Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme)
Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme)
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Odor analysis of Pinot noir wines from grapes of different maturities by a gas chromatography-olfactometry technique (Osme)

Miranda-Lopez, R. (Oregon State University, Corvallis, OR) ; Libbey, L.M ; Watson, B.T ; McDaniel, M.R

Journal of food science, 1992-07, Vol.57 (4), p.985-993 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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14
Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef
Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef
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Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef

Kerler, J ; Grosch, W

Journal of food science, 1996-11, Vol.61 (6), p.1271-1275 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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15
Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat
Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat
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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

TROUTT, E. S. ; HUNT, M. C. ; JOHNSON, D. E. ; CLAUS, J. R. ; KASTNER, C. L. ; KROPF, D. H. ; STRODA, S.

Journal of food science, 1992, Vol.57 (1), p.25-29 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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16
Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma
Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma
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Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma

Dacremont, C. (Universite de Bourgogne, Dijon, France.) ; Vickers, Z

Journal of food science, 1994-09, Vol.59 (5), p.981-985 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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17
Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber types
Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber types
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Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber types

Seideman S.C

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

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18
Sensory evaluation of strawberry fruit stored under modified atmosphere packaging (MAP) by quantitative descriptive analysis
Sensory evaluation of strawberry fruit stored under modified atmosphere packaging (MAP) by quantitative descriptive analysis
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Sensory evaluation of strawberry fruit stored under modified atmosphere packaging (MAP) by quantitative descriptive analysis

Shamaila, M. (Univ. of British Columbia, Vancouver, BC, Canada) ; Powrie, W.D ; Skura, B.J

Journal of food science, 1992-09, Vol.57 (5), p.1168-1184 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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19
Lecithin improves texture of reduced fat cheeses
Lecithin improves texture of reduced fat cheeses
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Lecithin improves texture of reduced fat cheeses

Drake, M.A. (Washington State Univ., Pullman, WA.) ; Herrett, W ; Boylston, T.D ; Swanson, B.G

Journal of food science, 1996-05, Vol.61 (3), p.639-642 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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20
Descriptive sensory analysis of irradiated frozen or refrigerated chicken
Descriptive sensory analysis of irradiated frozen or refrigerated chicken
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Descriptive sensory analysis of irradiated frozen or refrigerated chicken

Hashim, I.B. (University of Georgia, Griffin, GA.) ; Resurreccion, A.V.A ; McWatters, K.H

Journal of food science, 1995-07, Vol.60 (4), p.664-666 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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