Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef
Alicia Orta- Ramirez, Bradley P. Marks, Christopher R. Warsow, A. M. Booren, Elliot T. Ryser
Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey
Tausha R. Carlson, Bradley P. Marks, A. M. Booren, Elliot T. Ryser, Alicia Orta- Ramirez
Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD
Aparna Dixit, Syed Imteyaz Alam, Ram Kumar Dhaked, Lokendra Singh
Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids
Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada, Masaaki Yasuda
Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets
Sveinung Birkeland, Morten Sivertsvik, Henrik H. Nielsen, Torstein Skåra
Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration
Mario Estévez García, Sonia Ventanas Canillas, Ramón Cava López
Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine Formulations
Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish Formulations
Protein Structural Changes During Preparation and Storage of Surimi
Marzieh Moosavi-Nasab, Inteaz Alli, Ashraf A. Ismail, Michael O. Ngadi
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