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Journal of the American Dietetic Association
|
December 28, 1999
Alterations in taste thresholds in men with chronic obstructive pulmonary disease
K Chapman-Novakofski, M S Brewer, J Riskowski, et al.
Journal of Food Science
|
August 21, 2010
Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products
F A DeSantos, L Ramamoorthi, P Bechtel, et al.
Journal of Animal Science
|
December 25, 2007
Intramuscular fat content has little influence on the eating quality of fresh pork loin chops
P J Rincker, J Killefer, M Ellis, et al.
Journal of Animal Science
|
May 14, 2005
Prion biology relevant to bovine spongiform encephalopathy
J Novakofski, M S Brewer, N Mateus-Pinilla, et al.
Meat Science
|
January 4, 2011
Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system
S Kulkarni, F A DeSantos, S Kattamuri, et al.
Meat Science
|
November 9, 2011
Effects of dietary vitamin D(3), vitamin E, and magnesium supplementation on pork quality
K S Swigert, F K McKeith, T C Carr, et al.
Meat Science
|
November 9, 2011
Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles
A J Stetzer, K Cadwallader, T K Singh, et al.
Meat Science
|
November 9, 2011
Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters
M S Brewer, L G Zhu, B Bidner, et al.
Meat Science
|
November 9, 2011
Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display
C Nicolalde, A J Stetzer, E M Tucker, et al.
Meat Science
|
November 9, 2011
The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops
M S Brewer, J Jensen, A A Sosnicki, et al.
Page
of 5
Search research articles
Search
Showing results (31-40 of 50) with videos related to
Sort By:
Page
of 5
Journal of the American Dietetic Association
|
December 28, 1999
Alterations in taste thresholds in men with chronic obstructive pulmonary disease
K Chapman-Novakofski, M S Brewer, J Riskowski, et al.
Journal of Food Science
|
August 21, 2010
Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products
F A DeSantos, L Ramamoorthi, P Bechtel, et al.
Journal of Animal Science
|
December 25, 2007
Intramuscular fat content has little influence on the eating quality of fresh pork loin chops
P J Rincker, J Killefer, M Ellis, et al.
Journal of Animal Science
|
May 14, 2005
Prion biology relevant to bovine spongiform encephalopathy
J Novakofski, M S Brewer, N Mateus-Pinilla, et al.
Meat Science
|
January 4, 2011
Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system
S Kulkarni, F A DeSantos, S Kattamuri, et al.
Meat Science
|
November 9, 2011
Effects of dietary vitamin D(3), vitamin E, and magnesium supplementation on pork quality
K S Swigert, F K McKeith, T C Carr, et al.
Meat Science
|
November 9, 2011
Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles
A J Stetzer, K Cadwallader, T K Singh, et al.
Meat Science
|
November 9, 2011
Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters
M S Brewer, L G Zhu, B Bidner, et al.
Meat Science
|
November 9, 2011
Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display
C Nicolalde, A J Stetzer, E M Tucker, et al.
Meat Science
|
November 9, 2011
The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops
M S Brewer, J Jensen, A A Sosnicki, et al.
Page
of 5