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| 1. |
COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 223-226
R. L. HOSTETLER,
Z. L. CARPENTER,
G. C. SMITH,
T. R. DUTSON,
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PDF (402KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02167.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 2. |
EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 227-230
F. H. PEPPER,
G. R. SCHMIDT,
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PDF (423KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02168.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 3. |
EFFECT OF SELECTED ROASTING PARAMETERS ON THE ACCEPTABILITY OF COOKED, SLICED, FREEZE‐DRIED BEEF |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 231-235
L. C. HlNNERGARDT,
G. T. BURGER,
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PDF (566KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02169.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 4. |
EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF SHEEP MEATS |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 236-239
ANNE L. FORD,
R. J. PARK,
R. L. MCBRIDE,
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PDF (487KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02170.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 5. |
EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR FLOW ON SMOKE PENETRATION INTO FISH MUSCLE |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 240-242
W. S. CHAN,
R. T. TOLEDO,
J. DENG,
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PDF (441KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02171.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 6. |
EFFECT OF PRESSURIZED GAS‐FREEZING PRETREATMENT ON THE SHRINKAGE OF POTATOES DURING AIR DRYING |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 244-245
PASCUAL VIOLLAZ,
LUIS M. VACCAREZZA,
JORGE CHIRlFE,
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PDF (260KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02172.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 7. |
FLAME STERILIZATION OF CANNED FOODS: AN OVERVIEW |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 246-249
SHERMAN LEONARD,
RICHARD L. MERSON,
GEORGE L. MARSH,
GEORGE K. YORK,
J.R. HEIL,
T. WOLCOTT,
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PDF (503KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02173.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 8. |
COMPARATIVE PROCEDURES FOR CALCULATING STÉRIFLAMME1THERMAL PROCESSES |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 250-253
SHERMAN LEONARD,
GEORGE L. MARSH,
R. L. MERSON,
GEORGE K. YORK,
J. R. HEIL. SUSAN FRYER,
T. WOLCOTT,
ALI ANSAR,
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PDF (468KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02174.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 9. |
CHEMICAL, PHYSICAL AND BIOLOGICAL ASPECTS OF CANNED WHOLE PEELED TOMATOES THERMALLY PROCESSED BY STÉRIFLAMME1 |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 254-256
SHERMAN LEONARD,
GEORGE L. MARSH,
R. L. MERSON,
GEORGE K. YORK,
J. E. BUHLERT,
J. R HEIL,
T. WOLCOTT,
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PDF (286KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02175.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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| 10. |
QUALITY EVALUATION OF CANNED FRUIT COCKTAIL EXPERIMENTALLY PROCESSED BY STÉRIFLAMME |
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Journal of Food Science,
Volume 40,
Issue 2,
1975,
Page 257-258
SHERMAN LEONARD,
GEORGE L. MARSH,
R. L. MERSON,
GEORGE K. YORK,
J. E. BUHLERT,
J. R. HEIL,
T. WOLCOTT,
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PDF (212KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1975.tb02176.x
出版商:Blackwell Publishing Ltd
年代:1975
数据来源: WILEY
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