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J G Lyng

Showing results (1-10 of 22) with videos related to

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Meat Science|June 21, 2014
The use of power ultrasound for accelerating the curing of porkC K McDonnell, J G Lyng, P Allen
Meat Science|November 9, 2011
A survey of the dielectric properties of meats and ingredients used in meat product manufactureJ G Lyng, L Zhang, N P Brunton
Food Chemistry|November 12, 2013
The effect of ultrasonic salting on protein and water-protein interactions in meatC K McDonnell, P Allen, C Morin, et al.
Meat Science|November 9, 2011
Ohmic processing: Electrical conductivities of pork cutsN Shirsat, J G Lyng, N P Brunton, et al.
Meat Science|November 9, 2011
The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°CN P Brunton, J G Lyng, L Zhang, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °CL Zhang, J G Lyng, N Brunton, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°CK W Farag, J G Lyng, D J Morgan, et al.
Meat Science|November 9, 2011
A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distributionK W Farag, J G Lyng, D J Morgan, et al.
Meat Science|November 9, 2011
Effect of low temperatures (-18 to +5°C) on the texture of beef leanK W Farag, J G Lyng, D J Morgan, et al.
International Journal of Food Microbiology|February 15, 2016
Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)S Condón-Abanto, C Arroyo, I Álvarez, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Meat Science|June 21, 2014
The use of power ultrasound for accelerating the curing of porkC K McDonnell, J G Lyng, P Allen
Meat Science|November 9, 2011
A survey of the dielectric properties of meats and ingredients used in meat product manufactureJ G Lyng, L Zhang, N P Brunton
Food Chemistry|November 12, 2013
The effect of ultrasonic salting on protein and water-protein interactions in meatC K McDonnell, P Allen, C Morin, et al.
Meat Science|November 9, 2011
Ohmic processing: Electrical conductivities of pork cutsN Shirsat, J G Lyng, N P Brunton, et al.
Meat Science|November 9, 2011
The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°CN P Brunton, J G Lyng, L Zhang, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °CL Zhang, J G Lyng, N Brunton, et al.
Meat Science|November 9, 2011
Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°CK W Farag, J G Lyng, D J Morgan, et al.
Meat Science|November 9, 2011
A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distributionK W Farag, J G Lyng, D J Morgan, et al.
Meat Science|November 9, 2011
Effect of low temperatures (-18 to +5°C) on the texture of beef leanK W Farag, J G Lyng, D J Morgan, et al.
International Journal of Food Microbiology|February 15, 2016
Application of ultrasound in combination with heat and pressure for the inactivation of spore forming bacteria isolated from edible crab (Cancer pagurus)S Condón-Abanto, C Arroyo, I Álvarez, et al.
Pageof 3