Consumer evaluation of raw and fried chicken after washing in trisodium phosphate or lactic acid/sodium benzoate solutions (Unknown)
- New search for: Hathcox, A. K.
- New search for: Hwang, C. A.
- New search for: Resurreccion, A. V. A.
- New search for: Beuchat, L. R.
- New search for: Hathcox, A. K.
- New search for: Hwang, C. A.
- New search for: Resurreccion, A. V. A.
- New search for: Beuchat, L. R.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
60
, 3
;
604
;
1995
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ISSN:
- Article (Journal) / Print
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Title:Consumer evaluation of raw and fried chicken after washing in trisodium phosphate or lactic acid/sodium benzoate solutions
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Contributors:Hathcox, A. K. ( author ) / Hwang, C. A. ( author ) / Resurreccion, A. V. A. ( author ) / Beuchat, L. R. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 60, 3 ; 604
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1995-01-01
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Size:604 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 60, Issue 3
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.
- 429
-
Neural networks vs principal component regression for prediction of wheat flour loaf volume in baking testsHorimoto, Y. et al. | 1995
- 434
-
Wheat flour compound that produces sticky dough: Isolation and identificationChen, W.Z. et al. | 1995
- 438
-
Photoacoustic monitoring of processing conditions in cooked tortillas: Measurement of thermal diffusivityAlvarado-Gil, J.J. et al. | 1995
- 443
-
Characteristics of acid hydrolysate from defatted peanut flourWattanapat, R. et al. | 1995
- 446
-
Bacillus cereus and Bacillus stearothermophilus spore inactivation in batch and continuous flow systemsWescott, G.G. et al. | 1995
- 451
-
Peroxidase stability and reactivation after heat treatment and manothermosonicationLopez, P. et al. | 1995
- 456
-
Probe length and filling material effects on thermal conductivity determined by a maximum slope data reduction methodVoudouris, N. et al. | 1995
- 461
-
Microbiological, chemical, and sensory changes in irradiated Pico de GalloHoward, L.R. et al. | 1995
- 465
-
Chemical, physical and sensory attributes of formed and frozen, baked sweetpotatoCollins, J.L. et al. | 1995
- 468
-
Enzymatic maceration of vegetables with protopectinasesNakamura, T. et al. | 1995
- 473
-
Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivarsLee, Y. et al. | 1995
- 477
-
Protein isolation from tomato seed meal, extraction optimizationLaidakis, G.N. et al. | 1995
- 483
-
Physical properties of soy bean and broad bean 115 globulin gels formed by transglutaminase reactionChanyongvorakul, Y. / Matsumura, Y. / Nonaka, M. / Motoki, M. et al. | 1995
- 483
-
Physical properties of soy bean and broad bean 11S globulin gels formed by transglutaminase reactionChanyongvorakul, Y. et al. | 1995
- 489
-
Flavor and oxidative stability of roasted high oleic acid peanutsBraddock, J.C. et al. | 1995
- 494
-
Polyphenoloxidase from amasya appleOktay, M. et al. | 1995
- 497
-
Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidaseGoupy, P. et al. | 1995
- 502
-
Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constantsJohnson, J.R. et al. | 1995
- 506
-
Stability of non-pasteurized, refrigerated muscadine grape juiceSims, C.A. et al. | 1995
- 509
-
Survival of E. coli and Salmonella after chilling and freezing in liquid mediaSmith, M.G. et al. | 1995
- 513
-
Preparation of alkyl esters of pectin and pectic acidKlavons, J.A. et al. | 1995
- 516
-
Branched oligosaccharides concentrated by yeast frementation and effectiveness as a low sweetness humectantYoo, S.-H. / Kweon, M.-R. / Kim, M.-J. / Auh, J.-H. et al. | 1995
- 520
-
Tribological shear conversion of starchWang, S. S. / Zheng, X. et al. | 1995
- 523
-
Enhanced sweetness in sweetener-NaCl-gum systemsBarisas, L. / Rosett, T. R. / Gao, Y. / Schmidt, S. J. et al. | 1995
- 528
-
Rheological properties of solutions and emulsions stabilized with xanthan gum and propylene glycol alginatePettitt, D. J. / Wayne, J. E. B. / Renner-Nantz, J. J. / Shoemaker, C. F. et al. | 1995
- 532
-
Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear ratesStrecker, T. D. / Cavalieri, R. P. / Zollars, R. L. / Pomeranz, Y. et al. | 1995
- 538
-
Folic acid content in thermostabilized and freeze-dried space shuttle foodsLane, H. W. / Nillen, J. L. / Kloeris, V. L. et al. | 1995
- 541
-
Ascorbic acid and 5-methyltetrahydrofolate losses in vegetables with cook/chill or cook/hot-hold foodservice systemsWilliams, P. G. / Ross, H. / Brand Miller, J. C. et al. | 1995
- 547
-
Accumulation of iron in lactic acid bacteria and bifidobacteriaKot, E. / Furmanov, S. / Berzkorovainy, A. et al. | 1995
- 551
-
Cloning and expression of a limonene degradation pathway from Bacillus stearothermophilus in Escherichia coliChang, H. C. / Gage, D. A. / Oriel, P. J. et al. | 1995
- 554
-
Microbial biosensor system for rapid determination of vitamin B~6Endo, H. / Kamata, A. / Hoshi, M. / Hayashi, T. et al. | 1995
- 558
-
Hypocholesterolemic potential of oat bran treated with an endo--D-glucanase from Bacillus subtilisTietyan, J. L. / Nevins, D. J. / Shoemaker, C. F. / Schneeman, B. O. et al. | 1995
- 561
-
Cholesterol removal from a lard-water mixture with -cyclodextrinYen, G.-C. / Tsai, L.-J. et al. | 1995
- 565
-
Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked bovine muscleWu, J. Y. / Mills, E. W. / Henning, W. R. et al. | 1995
- 571
-
Dynamic changes of headspace gases in CO~2 and N~2 packaged fresh beefZhao, Y. / Wells, J. H. / McMillin, K. W. et al. | 1995
- 576
-
Composition and chemistry of mechanically recovered beef neck-bone leanDemos, B. P. / Mandigo, R. W. et al. | 1995
- 580
-
Reduced fat, high moisture beef frankfurters as affected by chopping temperatureSutton, D. S. / Hand, L. W. / Newkirk, K. A. et al. | 1995
- 583
-
Cooking treatment, mixing time, and mixing temperature affect pepperoni cuppingNewkirk, K. A. / Hand, L. W. / Sutton, D. S. et al. | 1995
- 587
-
Quality evaluation of chile-flavored, jerky-type extruded products from meat and potato flourMcKee, L. H. / Ray, E. E. / Remmenga, M. / Christopher, J. et al. | 1995
- 592
-
Detectable odor thresholds of selected lipid oxidation compounds in a meat model systemBrewer, M. S. / Vega, J. D. et al. | 1995
- 596
-
Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkeyFox, J. B. / Lakritz, L. / Hampson, J. / Richardson, R. et al. | 1995
- 599
-
Lipid stability of beef model systems with heating and iron fractionsHan, D. / McMillin, K. W. / Godber, J. S. / Bidner, T. D. et al. | 1995
- 604
-
Consumer evaluation of raw and fried chicken after washing in trisodium phosphate or lactic acid/sodium benzoate solutionsHathcox, A. K. / Hwang, C. A. / Resurreccion, A. V. A. / Beuchat, L. R. et al. | 1995
- 606
-
Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product compositionAhmed, N. M. / Conner, D. E. / Huffman, D. L. et al. | 1995
- 611
-
Storage stability of chicken as affected by map and lactic acid treatmentSawaya, W. N. / Elnawawy, A. S. / Al-Zenki, S. / Al-Otaibi, J. et al. | 1995
- 615
-
Volatile compounds in processed duck filletLesimple, S. / Torres, L. / Mitjavila, S. / Fernandez, Y. et al. | 1995
- 619
-
Time/temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient temperatureAlasalvar, C. / Nesvadba, P. et al. | 1995
- 622
-
Sardine surimi gels as affected by salt concentration, blending, heat treatment and moistureAlvarez, C. / Couso, I. / Tejada, M. et al. | 1995
- 627
-
Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow troutNilsson, K. / Ekstrand, B. et al. | 1995
- 631
-
Differentiation of cultured and wild sturgeon (Acipenser oxyrinchus desotoi) based on fatty acid compositionChen, I.-C. / Chapman, F. A. / Wei, C.-I. / Portier, K. M. et al. | 1995
- 636
-
Sodium lactate affects shelf life and consumer acceptance of fresh catfish (Ictalurus nebulosus, marmoratus) fillets under simulated retail conditionsWilliams, S. K. / Rodrick, G. E. / West, R. L. et al. | 1995
- 640
-
Viscoelastic property changes in Cheddar cheese during ripeningRosenberg, M. / Wang, Z. / Chuang, S. L. / Shoemaker, C. F. et al. | 1995
- 645
-
Reduction of aflatoxin M~1 from artificially contaminated milk using ultrafiltration and diafiltrationHiguera-Ciapara, I. / Esqueda-Valle, M. / Nieblas, J. et al. | 1995