Works matching DE "COOKING with lamb %26 mutton"

Results: 14

Acceleration of Tenderization/Inhibition of Warmed-Over Flavor by Calcium Chloride-Antioxidant Infusion into Lamb Carcasses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 359, doi. 10.1111/j.1365-2621.1991.tb05280.x

By:

ST. ANGELO, A.J.;
KOOHMARAIE, M.;
CRIPPEN, K.L.;
CROUSE, J.

Publication type:

Article

Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 570, doi. 10.1111/j.1365-2621.1990.tb06817.x

By:

RHEE, K.S.;
ZIPRIN, Y.A.;
PAPADOPOULOS, L.S.

Publication type:

Article

Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1198, doi. 10.1111/j.1365-2621.1989.tb05953.x

By:

AHMED, P. O.;
MILLER, M. F.;
LYON, C. E.;
REAGAN, J. O.

Publication type:

Article

Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat.

Published in:

Bulletin of Environmental Contamination & Toxicology, 1993, v. 51, n. 4, p. 612, doi. 10.1007/BF00192181

By:

Conchello, Ma;
Herrera, A.;
Ariño, A.;
Lazaro, R.;
Bayarri, S.

Publication type:

Article

Ovine Ownership: An Icelandic Saga.

Published in:

Journal of Agricultural & Food Information, 2006, v. 7, n. 2/3, p. 187, doi. 10.1300/J108v07n02_15

By:

Lektzian, Stacy A.

Publication type:

Article

Effect of sex, muscle, and processing temperature on heme iron content in lamb meat.

Published in:

Animal Science Papers & Reports, 2016, v. 34, n. 3, p. 257

By:

Florek, Mariusz;
Junkuszew, Andrzej;
Greguła-Kania, Monika;
Bojar, Wiktor;
Kaliniak, Agnieszka;
Bracik, Katarzyna;
Krupa, Paulina;
Gruszecki, Tomasz M.

Publication type:

Article

STORY OF SWEETS.

Published in:: 2015
Publication type:: Recipe

JUNIPER LAMB STEW.

Published in:

2011

By:

Taylor, Carrie

Publication type:

Recipe

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.

Published in:

Food Science & Technology International, 2015, v. 21, n. 7, p. 512, doi. 10.1177/1082013214552861

By:

Roldán, Mar;
Antequera, Teresa;
Hernández, Alejandro;
Ruiz, Jorge

Publication type:

Article

Pişmiş Döner Kebaplarda Mikrobiyolojik Kalite ve Mikrobiyel Gelişim Üzerine Bir Araştırma.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2011, v. 17, n. 5, p. 781

By:

BOSTAN, Kamil;
YILMAZ, Funda;
MURATOĞLU, Karlo;
AYDIN, Ali

Publication type:

Article

Estrategias de comercialización de pequeños y medianos productores de carne ovina y caprina en el sur de la provincia de Córdoba, Argentina: estudios de casos.

Published in:

2010

By:

Issaly, Liliana Cristina;
Decara, Alejandra Lorena;
Peralta, Marcela Liliana;
Vigliocco, Mauricio-José;
Sandoval, Ada Gabriela

Publication type:

Case Study

Effect of pomegranate peel extract on the reduction of heterocyclic amines and quality characteristics of mutton meatballs.

Published in:

Food Quality & Safety, 2023, v. 7, p. 1, doi. 10.1093/fqsafe/fyac073

By:

(陈敬敬), Jingjing Chen;
(师希雄), Xixiong Shi;
(赵瑞娜), Ruina Zhao;
(田铸), Zhu Tian;
(张丽), Li Zhang;
(余群力), Qunli Yu;
(陈骋), Cheng Chen

Publication type:

Article

Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition.

Published in:

International Food Research Journal, 2016, v. 23, n. 3, p. 1212

By:

Soto-Simental, S.;
Caro, I.;
Quinto, E. J.;
Mateo, J.

Publication type:

Article

Differentiating lamb flavor.

Published in:

Journal of Animal Science, 2016, v. 94, p. 65, doi. 10.2527/msasas2016-139

By:

Woerner, D. R.;
Hoffman, T. W.;
Tatum, J. D.;
Belk, K. E.

Publication type:

Article