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P J Shand

Showing results (1-10 of 25) with videos related to

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Meat Science|November 9, 2011
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roastsZ Pietrasik, P J Shand
Meat Science|November 9, 2011
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beefZ Pietrasik, P J Shand
Meat Science|November 9, 2011
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rollsZ Pietrasik, P J Shand
Meat Science|January 4, 2011
Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaksZ Pietrasik, P J Shand
Journal of Chromatography. A|August 6, 1998
Theory and methodology of antibiotic extraction from biomatricesR W Fedeniuk, P J Shand
Meat Science|November 9, 2011
Meat cut and injection level affects the tenderness and cook yield of processed roast beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effects of raw binder system, meat cut and prior freezing on restructured beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuckJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of comminution method and raw binder system in restructured beefJ A Boles, P J Shand
Journal of Food Protection|January 22, 2000
Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham productD A Bautista, R B Pegg, P J Shand
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roastsZ Pietrasik, P J Shand
Meat Science|November 9, 2011
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beefZ Pietrasik, P J Shand
Meat Science|November 9, 2011
The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rollsZ Pietrasik, P J Shand
Meat Science|January 4, 2011
Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaksZ Pietrasik, P J Shand
Journal of Chromatography. A|August 6, 1998
Theory and methodology of antibiotic extraction from biomatricesR W Fedeniuk, P J Shand
Meat Science|November 9, 2011
Meat cut and injection level affects the tenderness and cook yield of processed roast beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effects of raw binder system, meat cut and prior freezing on restructured beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuckJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of comminution method and raw binder system in restructured beefJ A Boles, P J Shand
Journal of Food Protection|January 22, 2000
Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham productD A Bautista, R B Pegg, P J Shand
Pageof 3