Volatile concentration and flavor of beef as influenced by diet (Unknown)
- New search for: Maruri, J. L.
- New search for: Larick, D. K.
- New search for: Maruri, J. L.
- New search for: Larick, D. K.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
57
, 6
;
1275
;
1993
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ISSN:
- Article (Journal) / Print
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Title:Volatile concentration and flavor of beef as influenced by diet
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Contributors:Maruri, J. L. ( author ) / Larick, D. K. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 57, 6 ; 1275
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1993-01-01
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Size:1275 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 57, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1269
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Microbial and oxidative changes in low-fat ground beef during simulated retail distributionEgbert, W. R. / Huffman, D. L. / Chen, C. M. / Jones, W. R. et al. | 1993
- 1275
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Volatile concentration and flavor of beef as influenced by dietMaruri, J. L. / Larick, D. K. et al. | 1993
- 1282
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Thermophysical properties of extruded beef/corn flour blendsUnklesbay, N. / Unklesbay, K. / Hsieh, F. / Sandik, K. et al. | 1993
- 1285
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Flavor compounds of beef broth as affected by cooking temperatureCambero, M. I. / Seuss, I. / Honikel, K. O. et al. | 1993
- 1291
-
Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pHYoung, L. L. / Papa, C. M. / Lyon, C. E. / Wilson, R. L. et al. | 1993
- 1294
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Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphereLambert, A. D. / Smith, J. P. / Dodds, K. L. et al. | 1993
- 1300
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Physical and sensory characteristics of fresh pork leg roasts cooked at low temperaturesLarson, E. M. / Holm, E. T. / Marchello, M. J. / Slanger, W. D. et al. | 1993
- 1304
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Phosphates and muscle fiber type influence thermal transitions in porcine salt-soluble protein aggregationRobe, G. H. / Xiong, Y. L. et al. | 1993
- 1308
-
Detection of proteolytic activity in microorganisms isolated from dry-cured hamMolina, I. / Toldra, F. et al. | 1993
- 1311
-
Post-exsanguination infusion of ovine carcasses: Effect on tenderness indicators and muscle microstructureFarouk, M. M. / Price, J. F. / Salih, A. M. et al. | 1993
- 1316
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Thermal aggregation properties of duck salt-soluble proteins at selected pH valuesNdi, E. E. / Brekke, C. J. et al. | 1993
- 1321
-
Metallic cations affect functional performance of spray-dried heat-treated egg whiteCotterill, O. J. / Chang, C. C. / McBee, L. E. / Heymann, H. et al. | 1993
- 1323
-
Mineral cations affect microstructure of egg yolk granulesCauseret, D. / Matringe, E. / Lorient, D. et al. | 1993
- 1327
-
Cholesterol lowering activity of ropy fermented milkNakajima, H. / Suzuki, Y. / Kaizu, H. / Hirota, T. et al. | 1993
- 1330
-
Rapid p-nitroaniline test for assessing microbial quality of refrigerated meatAlvarado, R. / Rodriguez-Yunta, M. A. / Hoz, L. / Garcia de Fernando, G. D. et al. | 1993
- 1332
-
Processing and frozen storage effects on the iron content of cod and mackerelGomez-Basauri, J. V. / Regenstein, J. M. et al. | 1993
- 1337
-
Vacuum packaging, ascorbic acid and frozen storage effects on heme and nonheme iron content of mackerelGomez-Basauri, J. V. / Regenstein, J. M. et al. | 1993
- 1340
-
Textural changes of canned chum salmon related to sexual maturityReid, R. A. / Durance, T. D. et al. | 1993
- 1343
-
Sodium ascorbate affects surimi gel-forming propertiesLee, H. G. / Lee, C. M. / Chung, K. H. / Lavery, S. A. et al. | 1993
- 1348
-
Semi-continuous hydrolysis of sweet potato raw starch by Chalara paradoxa glucoamylaseNoda, T. / Ohtani, T. / Shiina, T. / Nawa, Y. et al. | 1993
- 1353
-
Cultivar, specific gravity and location in tuber affect puncture force of raw potatoesAnzaldua-Morales, A. / Bourne, M. C. / Shomer, I. et al. | 1993
- 1357
-
Irradiation and packaging affect the nitrate-nitrogen concentrations of potatoesMondy, N. L. / Seetharaman, K. / Munshi, C. B. et al. | 1993
- 1359
-
Gel-strength in restructured potato products affects oil uptake during deep-fat fryingPinthus, E. J. / Weinberg, P. / Saguy, I. et al. | 1993
- 1361
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Stipe trimming at harvest increases shelf life of fresh mushrooms (Agaricus bisporus)Adjouni, S. O. / Beelman, R. B. / Thompson, D. B. / Mau, J.-L. et al. | 1993
- 1364
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Calcium chloride and potassium sorbate reduce sodium chloride used during natural cucumber fermentation and storageGuillou, A. A. / Floros, J. D. / Cousin, M. A. et al. | 1993
- 1369
-
Thermal resistance of Bacillus coagulans in double concentrated tomato pasteSandoval, A. J. / Barreiro, J. A. / Mendoza, S. et al. | 1993
- 1371
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Nutritional quality of hard-to-cook and processed cowpeaTuan, Y.-H. / Phillips, R. D. et al. | 1993
- 1375
-
Biochemical characterization of a low trypsin inhibitor soybeanMcNiven, M. A. / Grimmelt, B. / McLeod, J. A. / Voldeng, H. et al. | 1993
- 1378
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Physicochemical properties of isolated soy proteins from normal, broken or damaged seedsGenovese, M. I. / Lajolo, F. M. et al. | 1993
- 1382
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Maturity and storage affect freeze damage in peanutsSingleton, J. A. / Pattee, H. E. et al. | 1993
- 1385
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Physicochemical and sensory characteristics of peanut paste stored at different temperaturesMuego-Gnanasekharan, K. F. / Resurreccion, A. V. A. et al. | 1993
- 1390
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Kiwifruit lipoxygenase: Preparation and characteristicsBoyes, S. / Perera, C. / Young, H. et al. | 1993
- 1395
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Texturization of sweetened mango pulp: Optimization using response surface methodologyMouquet, C. / Dumas, J.-C. / Guilbert, S. et al. | 1993
- 1401
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Relation of quality characteristics of peaches (cv. Loring) to maturityRobertson, J. A. / Meredith, F. I. / Forbus, W. R. / Lyon, B. G. et al. | 1993
- 1405
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Water vapor adsorption isotherms of guava, mango and pineappleHubinger, M. / Memegalli, F. C. / Aguerre, R. J. / Suarez, C. et al. | 1993
- 1408
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Absorption of aroma volatiles of orange juice into laminated carton packages did not affect sensory qualityPieper, G. / Borgudd, L. / Ackermann, P. / Fellers, P. et al. | 1993
- 1412
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Carbonation interactions with sweetness and sournessYau, N. J. N. / McDaniel, M. R. et al. | 1993
- 1417
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Compositional changes in brewed coffee as a function of brewing timeLee, T. A. / Kempthorne, R. / Hardy, J. K. et al. | 1993
- 1420
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Nutritional evaluation of breadfruit-containing composite flour productsNochera, C. / Caldwell, M. et al. | 1993
- 1423
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Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentationCollar, C. / Mascaros, A. F. / De Barber, C. B. et al. | 1993
- 1428
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Retrogradation behavior of wheat starch gels with differing molecular profilesZhang, W. / Jackson, D. S. et al. | 1993
- 1433
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Raw-starch degrading amylase(s) affect enzyme-resistant starchGruchala, L. / Pomeranz, Y. et al. | 1993
- 1435
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Gelling characteristics of pectin from sunflower head residuesChang, K. C. / Miyamoto, A. et al. | 1993
- 1439
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Extraction and physicochemical characterization of pectin from sunflower head residuesMiyamoto, A. / Chang, K. C. et al. | 1993
- 1444
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Determination of low level trans unsaturation in fats by Fourier transform infrared spectroscopyUlberth, F. / Haider, H.-J. et al. | 1993
- 1448
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Interaction of flavor compounds with microparticulated proteinsSchirle-Keller, J.-P. / Chang, H. H. / Reineccius, G. A. et al. | 1993
- 1452
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Fatty acid composition of suspension cell cultures of Theobroma cacao are altered by culture conditionsWen, M. C. / Kinsella, J. E. et al. | 1993
- 1454
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Agar medium for enumeration of fecal coliformsChen, H.-C. / Wu, S.-D. et al. | 1993