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Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish (Cherax quadricarinatus) Stored at 2 ^oC
British Library Online Contents | 2006| -
Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils
British Library Online Contents | 2006| -
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle
British Library Online Contents | 2006| -
Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid
British Library Online Contents | 2004| -
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005| -
Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins
British Library Online Contents | 2003| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Transglutaminase Cross-linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation
British Library Online Contents | 2002| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
British Library Online Contents | 2002| -
Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins
British Library Online Contents | 2003| -
Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2^oC
British Library Online Contents | 2000| -
Functionality Changes in Oxidatively/Antioxidatively Washed Beef-Heart Surimi During Frozen Storage
British Library Online Contents | 2000| -
Chemical, Physical, and Gel-forming Properties of Oxidized Myofibrils and Whey- and Soy-protein Isolates
British Library Online Contents | 2000| -
Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt
British Library Online Contents | 1999| -
Functional stability of antioxidant-washed, cryoprotectanttreated beef heart surimi during frozen storage
British Library Online Contents | 1999| -
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions
British Library Online Contents | 2000| -
Chemical Stability of Antioxidant-Washed Beef Heart Surimi During Frozen Storage
British Library Online Contents | 1997| -
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles
British Library Online Contents | 1997|
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