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Ingredient Effects on the Thermal Inactivation of Foot-and-Mouth Disease Virus in Formulated, Comminuted Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1479, doi. 10.1111/j.1365-2621.1989.tb05140.x
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- Article
Total caloric input of a thermal process as an index of lethality for foot-and-mouth disease virus
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 185, doi. 10.1111/j.1365-2621.1988.tb10205.x
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- Article
Effect of thermal processing on the survival of foot-and-mouth disease virus in ground meat
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 388
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- Article
Effect of electrical stunning on postmortem biochemical changes and tenderness in broiler breast muscle
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1121, doi. 10.1111/j.1365-2621.1979.tb03461.x
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- Article
Predicting protein efficiency ratio by the chemical determination ofconnective tissue content in meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1359
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- Article
Effect of temperature on shortenings in chicken muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1613
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- Article
Postmortem biochemical changes in muscle properties in surf clam (Spisula solidissima)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 35, doi. 10.1111/j.1365-2621.1978.tb09730.x
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- Article
Detection of various nonmeat extenders in meat products
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 589, doi. 10.1111/j.1365-2621.1976.tb00676.x
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- Article
Quantitative determination of soybean protein in fresh and cooked meat-soy blends
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 380, doi. 10.1111/j.1365-2621.1975.tb02206.x
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- Article
Application of SDS-acrylamide gel electrophoresis for determination of the maximum temperature to which bovine muscles have been cooked
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 428, doi. 10.1111/j.1365-2621.1974.tb02914.x
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- Article
Total Pigments and Myoglobin Concentration In Four Bovine Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 57, doi. 10.1111/j.1365-2621.1967.tb01957.x
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- Article