Structural-Functional and Water-holding Studies of Biopolymers in Low Fat Content Spreads

By Chronakis I.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 1, 1997-02 ,pp. : 36-44

Academic Press

Access to resources Recommend Favorite

Factors Influencing Liquid-holding Capacity and Structural Changes During Heating of Comminuted Cod ( Gadus morhua L.) Muscle

By Ofstad R.   Kidman S.   Myklebust R.   Olsen R.L.   Hermansson A.M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. : 173-183

Academic Press

Access to resources Recommend Favorite

Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

By Shirsat Nicky   Brunton Nigel   Lyng James   McKenna Brian  

European Food Research and Technology A, Vol. 219, Iss. 1, 2004-06 ,pp. : 1-5

Springer Publishing Company

Access to resources Recommend Favorite

Pork Quality Affected by Different Slaughter Conditions and Post Mortem Treatment of the Carcasses

By Garrido M.D.   Pedauyé J.   Bañon S.   Marques F.   Laencina J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 2, 1994-04 ,pp. : 173-176

Academic Press

Access to resources Recommend Favorite

UV Inactivation, Liquid-Holding Recovery, and Photoreactivation of Escherichia coli O157 and Other Pathogenic Escherichia coli Strains in Water

By Sommer Regina   Lhotsky Miranda   Haider Thomas   Cabaj Alexander  

Journal of Food Protection, Vol. 63, Iss. 8, 2000-08 ,pp. : 1015-1020

International Association for Food Protection

Access to resources Recommend Favorite