Microstructure of Low-fat Cheddar Cheese Containing Varying Concentrations of Sucrose Polyesters

By Crites S.G.   Drake M.A.   Swanson B.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 762-766

Academic Press

Access to resources Recommend Favorite

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

By Lantto Raija   Puolanne Eero   Katina Kati   Niemistö Markku   Buchert Johanna   Autio Karin  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 75-83

Springer Publishing Company

Access to resources Recommend Favorite

A comparative study of tea catechins and α-tocopherol as antioxidants in cooked beef and chicken meat

By Tang Shuze   Kerry Joe   Sheehan David   Buckley Joe  

European Food Research and Technology A, Vol. 213, Iss. 4-5, 2001-10 ,pp. : 286-289

Springer Publishing Company

Access to resources Recommend Favorite

Fate of Gamma-Irradiated Listeria monocytogenes during Refrigerated Storage on Raw or Cooked Turkey Breast Meat

By Thayer Donald W.   Boyd Glenn   Kim Augustine   Fox Jay B.   Farrell Harold M.  

Journal of Food Protection, Vol. 61, Iss. 8, 1998-08 ,pp. : 979-987

International Association for Food Protection

Access to resources Recommend Favorite

Lethality of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat Products during Postcook In-Package Pasteurization

By Murphy R. Y.   Duncan L. K.   Driscoll K. H.   Marcy J. A.  

Journal of Food Protection, Vol. 66, Iss. 2, 2003-02 ,pp. : 242-248

International Association for Food Protection

Access to resources Recommend Favorite