8   Artículos

APC values and volatile compounds formed in commercially processed raw chicken parts during storage at 4 and 13^oC and under simulated temperature abuse conditions

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 80 Num: 10 Par: 0 Año: 2000

Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4(degree)C

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 79 Num: 11 Par: 0 Año: 1999

Use of Digital Aroma Technology and SPME, GC-MS to Compare Volatile Compounds Produced by Bacteria Isolated from Processed Poultry

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 78 Num: 3 Par: 0 Año: 1998

Colour Values of Cooked Top-Round Beef Juices as Affected by Endpoint Temperatures, Frozen Storage of Cooked Samples and Storage of Expressed Juices

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 75 Num: 2 Par: 0 Año: 1997