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Tenderness of Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 6, p. 527, doi. 10.1111/j.1365-2621.1962.tb00136.x
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- Article
Tenderness of Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 483, doi. 10.1111/j.1365-2621.1962.tb00131.x
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- Article
Tenderness of Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 476, doi. 10.1111/j.1365-2621.1962.tb00130.x
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- Article
Tenderness of Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 469, doi. 10.1111/j.1365-2621.1962.tb00129.x
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- Article
Relationship of Extensibility of Muscle Fibers to Tenderness of Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 5, p. 535, doi. 10.1111/j.1365-2621.1961.tb00402.x
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- Article
SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 564, doi. 10.1111/j.1365-2621.1959.tb17308.x
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- Article
EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 635, doi. 10.1111/j.1365-2621.1957.tb17523.x
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- Article
THE EVALUATION OF PROCESSING TIMES FOR RAW-PACK CANNING OF SOME LOW-ACID VEGETABLES AT HOME.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 405, doi. 10.1111/j.1365-2621.1956.tb16938.x
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- Article
THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 312, doi. 10.1111/j.1365-2621.1956.tb16926.x
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- Article
EFFECT OF MOIST AND DRY HEAT COOKING ON VITAMIN RETENTION IN MEAT FROM BEEF ANIMALS OF DIFFERENT LEVELS OF FLESHING.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 209, doi. 10.1111/j.1365-2621.1956.tb16912.x
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- Article
RETENTION OF THIAMINE AND PANTOTHENIC ACID IN PORK AFTER STEWING.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 148, doi. 10.1111/j.1365-2621.1952.tb16751.x
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- Article
RETENTION OF B VITAMINS IN BEEF AND VEAL AFTER HOME CANNING AND STORAGE.
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- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 2, p. 104, doi. 10.1111/j.1365-2621.1949.tb16213.x
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- Article
EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 475, doi. 10.1111/j.1365-2621.1948.tb16646.x
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- Article
RETENTION OF B VITAMINS AFTER LARGE-SCALE COOKING OF MEAT. I. SUITABILITY OF LEFT AND RIGHT MUSCLES FOR RETENTION STUDIES.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 472, doi. 10.1111/j.1365-2621.1948.tb16645.x
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- Article
EFFECT OF EXTREMELY LOW RATES OF HEAT PENETRATION ON TENDERING OF BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1943, v. 8, n. 5, p. 388, doi. 10.1111/j.1365-2621.1943.tb16573.x
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- Article
EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 3, p. 233, doi. 10.1111/j.1365-2621.1941.tb16287.x
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SOME MODIFICATIONS OF THE PAIRED-EATING METHOD IN MEAT COOKERY RESEARCH.
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- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 4, p. 379, doi. 10.1111/j.1365-2621.1940.tb17199.x
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A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT-THE PAIRED-EATING METHOD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 287, doi. 10.1111/j.1365-2621.1936.tb17790.x
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