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J F Kerry

Showing results (1-10 of 6) with videos related to

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Meat Science|November 9, 2011
Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausageL Liu, J F Kerry, J P Kerry
Meat Science|November 9, 2011
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausagesP H Lyons, J F Kerry, P A Morrissey, et al.
Meat Science|November 9, 2011
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodologyS C Murphy, D Gilroy, J F Kerry, et al.
Meat Science|November 9, 2011
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey ProductsM M Walsh, J F Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork pattiesT L Mc Carthy, J P Kerry, J F Kerry, et al.
Meat Science|November 9, 2011
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork pattiesT L M C Carthy, J P Kerry, J F Kerry, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausageL Liu, J F Kerry, J P Kerry
Meat Science|November 9, 2011
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausagesP H Lyons, J F Kerry, P A Morrissey, et al.
Meat Science|November 9, 2011
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodologyS C Murphy, D Gilroy, J F Kerry, et al.
Meat Science|November 9, 2011
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey ProductsM M Walsh, J F Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork pattiesT L Mc Carthy, J P Kerry, J F Kerry, et al.
Meat Science|November 9, 2011
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork pattiesT L M C Carthy, J P Kerry, J F Kerry, et al.
Pageof 1