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1
Processing, sensory and chemical properties of wieners prepared from CO2, brine and conventionally chilled beef raw materials
Processing, sensory and chemical properties of wieners prepared from CO2, brine and conventionally chilled beef raw materials
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Processing, sensory and chemical properties of wieners prepared from CO2, brine and conventionally chilled beef raw materials

Abu-Bakar, A. (Univ. of Georgia, Athens, GA) ; Reagan, J.O ; Vaughters, H.M ; Townsend, W.E ; Carpenter, J.A ; Miller, M.F

Journal of food science, 1989-03, Vol.54 (2), p.277-279 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Water uptake and flour gelatinization of three dry bean cultivars (Phaseolus vulgaris L.)
Water uptake and flour gelatinization of three dry bean cultivars (Phaseolus vulgaris L.)
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Water uptake and flour gelatinization of three dry bean cultivars (Phaseolus vulgaris L.)

Agbo, G.N ; Uebersax, M.A ; Hosfield, G.L ; Markakis, P

Journal of food science, 1986-05, Vol.51 (3), p.850-851 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Sensory characteristics of milk chocolate with lactose from spray-dried milk powder
Sensory characteristics of milk chocolate with lactose from spray-dried milk powder
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Sensory characteristics of milk chocolate with lactose from spray-dried milk powder

Aguilar, C.A. (University of Minnesota, St. Paul, MN.) ; Hollender, R ; Ziegler, G.R

Journal of food science, 1994-11, Vol.59 (6), p.1239-1243 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts as influenced by grinding method, salt level and vacuum massage time
Chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts as influenced by grinding method, salt level and vacuum massage time
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Chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts as influenced by grinding method, salt level and vacuum massage time

Ahmed, P.O. (Univ. of Georgia, Athens, GA) ; Miller, M.F ; Lyon, C.E ; Reagan, J.O

Journal of food science, 1989-09, Vol.54 (5), p.1198-1201 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water
Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water
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Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water

Ahmed, P.O. (Univ. of Georgia, Athens, GA) ; Miller, M.F ; Lyon, C.E ; Vaughters, H.M ; Reagan, J.O

Journal of food science, 1990-05, Vol.55 (3), p.625-628 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Package, temperature and TBHQ effects on oxidative deterioration of corn-based snacks
Package, temperature and TBHQ effects on oxidative deterioration of corn-based snacks
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Package, temperature and TBHQ effects on oxidative deterioration of corn-based snacks

Almeida-Dominguez, N.G. (Centro de Investigacion en Alimentacion y Desarrollo, Hermosillo, Sonora, Mexico) ; Higuera-Ciapara, I ; Goycoolea, F.M ; Valencia, M.E

Journal of food science, 1992-01, Vol.57 (1), p.112-117 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Formulation of corn-based snacks with high nutritive value: biological and sensory evaluation
Formulation of corn-based snacks with high nutritive value: biological and sensory evaluation
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Formulation of corn-based snacks with high nutritive value: biological and sensory evaluation

Almeida-Dominguez, N.G. (Centro de Investigacion en Alimentacion y Desarrollo, Hermosillo, Sonora, Mexico) ; Valencia, M.E ; Higuera-Ciapara, I

Journal of food science, 1990-01, Vol.55 (1), p.228-231 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Numerical and statistical methodology to analyze microbial spoilage of refrigerated solid foods exposed to temperature abuse
Numerical and statistical methodology to analyze microbial spoilage of refrigerated solid foods exposed to temperature abuse
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Numerical and statistical methodology to analyze microbial spoilage of refrigerated solid foods exposed to temperature abuse

Almonacid-Merino, S.F ; Thomas, D.R ; Torres, J.A

Journal of food science, 1993-07, Vol.58 (4), p.914-920 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Chemical and microbial quality of irradiated ground ginger
Chemical and microbial quality of irradiated ground ginger
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Chemical and microbial quality of irradiated ground ginger

Andrews, L.S. (Louisiana State University, Baton Rouge, LA.)

Journal of food science, 1995-07, Vol.60 (4), p.829-832 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Sensory evaluations and changes in peroxidase activity during storage of frozen green beans
Sensory evaluations and changes in peroxidase activity during storage of frozen green beans
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Sensory evaluations and changes in peroxidase activity during storage of frozen green beans

APARICIOCUESTA, MP ; MATEOSNOTARIO, MP ; RIVASGONZALO, JC

Journal of food science, 1992-09, Vol.57 (5), p.1129-1143 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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