Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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11 |
Material Type: Artigo
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Functional properties and bitterness of sodium caseinate hydrolysates prepared with a Bacillus proteinaseSlattery, H. (Teagasc, Cork, Ireland.) ; Fitzgerald, R.JJournal of food science, 1998-05, Vol.63 (3), p.418-422 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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12 |
Material Type: Artigo
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Irradiated ground beef: sensory and quality changes during storage under various packaging conditionsMurano, P.S. (Texas AandM Univ., College Station, TX.) ; Murano, E.A ; Olson, D.GJournal of food science, 1998-05, Vol.63 (3), p.548-551 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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13 |
Material Type: Artigo
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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.RJournal of food science, 1992-07, Vol.57 (4), p.985-993 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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14 |
Material Type: Artigo
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Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beefKerler, J ; Grosch, WJournal of food science, 1996-11, Vol.61 (6), p.1271-1275 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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15 |
Material Type: Artigo
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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fatTROUTT, 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 LtdTexto completo disponível |
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16 |
Material Type: Artigo
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Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aromaDacremont, C. (Universite de Bourgogne, Dijon, France.) ; Vickers, ZJournal of food science, 1994-09, Vol.59 (5), p.981-985 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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17 |
Material Type: Artigo
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Methods of expressing collagen characteristics and their relationship to meat tenderness and muscle fiber typesSeideman S.CJournal of food science, Vol.51 [Periódico revisado por pares]Sem texto completo |
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18 |
Material Type: Artigo
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Sensory evaluation of strawberry fruit stored under modified atmosphere packaging (MAP) by quantitative descriptive analysisShamaila, M. (Univ. of British Columbia, Vancouver, BC, Canada) ; Powrie, W.D ; Skura, B.JJournal of food science, 1992-09, Vol.57 (5), p.1168-1184 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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19 |
Material Type: Artigo
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Lecithin improves texture of reduced fat cheesesDrake, M.A. (Washington State Univ., Pullman, WA.) ; Herrett, W ; Boylston, T.D ; Swanson, B.GJournal of food science, 1996-05, Vol.61 (3), p.639-642 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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20 |
Material Type: Artigo
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Descriptive sensory analysis of irradiated frozen or refrigerated chickenHashim, I.B. (University of Georgia, Griffin, GA.) ; Resurreccion, A.V.A ; McWatters, K.HJournal of food science, 1995-07, Vol.60 (4), p.664-666 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |