Authentication of Fresh vs. Frozen-then-thawed Beef by Near Infrared Reflectance Spectroscopy of Dried Drip Juice

By Downey G.   Beauchêne D.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 721-726

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Effect of Storage Time and Conditions on the Hardness and Cooking Quality of Adzuki (Vigna angularis)

By Yousif A.M.   Deeth H.C.   Caffin N.A.   Lisle A.T.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 4, 2002-06 ,pp. : 338-343

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Effect of Pressure Shift Freezing, Air-blast Freezing and Storage on Some Biochemical and Physical Properties of Turbot (Scophthalmus maximus)

By Chevalier D.   Sequeira-Munoz A.   Le Bail A.   Simpson B.K.   Ghoul M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 8, 2000-12 ,pp. : 570-577

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Proteolytic Activity of Muscle in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) After Frozen Storage

By Pérez-Borla O.   Roura S.I.   Montecchia C.L.   Roldán H.   Crupkin M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 4, 2002-06 ,pp. : 325-330

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Relationship Between Texture and Some Objective Indices in Frozen Blocks of Argentine Hake (Merluccius Hubbsi) Fillets

By Giannini D.H.   Ciarlo A.S.   Boeri R.L.   Almandós M.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 2, 1993-04 ,pp. : 111-115

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