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1.
The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.
Meat Sci
; 72(3): 380-6, 2006 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061721
2.
Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles.
Meat Sci
; 69(3): 425-31, 2005 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062980
3.
The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters.
Meat Sci
; 71(2): 238-43, 2005 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22064221
4.
Long-term effects of ad libitum low-fat, high-carbohydrate diets on body weight and serum lipids in overweight subjects with metabolic syndrome.
Am J Clin Nutr
; 75(1): 11-20, 2002 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-11756055
5.
Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.
J Agric Food Chem
; 48(8): 3476-84, 2000 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-10956136
6.
Preparation of surimi-like extract from beef hearts and its utilisation in frankfurters.
Meat Sci
; 50(1): 81-9, 1998 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060811
7.
The effect of injection level and cooling method on the quality of cooked ham joints.
Meat Sci
; 60(3): 271-7, 2002 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063398
8.
Effect of rapid and conventional cooling methods on the quality of cooked ham joints.
Meat Sci
; 56(3): 271-7, 2000 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062078
9.
The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles.
Meat Sci
; 84(4): 691-8, 2010 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-20374844
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