Related content

Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture

By Wiklund E.   Johansson L.   Malmfors G.  

Food Quality and Preference, Vol. 14, Iss. 7, 2003-10 ,pp. : 573-581

Elsevier

Access to resources Recommend Favorite

The effect of pH on the formation of volatile compounds in meat-related model systems

By Meynier A.   Mottram D.S.  

Food Chemistry, Vol. 52, Iss. 4, 1995-01 ,pp. : 361-366

Elsevier

Access to resources Recommend Favorite

Internal Fresnel reflectance from meat microstructure in relation to pork paleness and pH

By Swatland H.J.  

Food Research International, Vol. 30, Iss. 8, 1997-10 ,pp. : 565-570

Elsevier

Access to resources Recommend Favorite

Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

By Lopez Diaz T.M.   Gonzalez C.J.   Moreno B.   Otero A.  

Food Microbiology, Vol. 19, Iss. 1, 2002-02 ,pp. : 1-7

Elsevier

Access to resources Recommend Favorite

Application of artificial neural networks for predicting the thermal inactivation of bacteria: a combined effect of temperature, pH and water activity

By Lou W.   Nakai S.  

Food Research International, Vol. 34, Iss. 7, 2001-01 ,pp. : 573-579

Elsevier

Access to resources Recommend Favorite