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Pin versus disk punch measurements of frankfurter texture
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 298, doi. 10.1111/j.1365-2621.1986.tb11114.x
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- Article
Texture of emulsified cooked meat products by three different methods of measurement
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1025, doi. 10.1111/j.1365-2621.1983.tb09153.x
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- Article
Effect of anionic gums on the texture of pickled frankfurters
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 4, p. 1031, doi. 10.1111/j.1365-2621.1983.tb09154.x
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- Article
Diffusion of chloride, nitrite, and nitrate in beef and pork
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1740, doi. 10.1111/j.1365-2621.1980.tb07601.x
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- Article
Combined effect of nitrite and chloride on the ultrastructure of meat by electron microscopy
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1056
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- Article
Pyridine catalysis of ascorbate reduction of metmyoglobin
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 435, doi. 10.1111/j.1365-2621.1975.tb02226.x
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- Article