Showing results (1-10 of 6,241) with videos related to
Sort By:
Pageof 625
Meat Science|November 9, 2011
Oxymyoglobin formation in meat and poultryS Millar, R Wilson, B W Moss, et al.Meat Science|November 8, 2011
Post-slaughter influences on the formation of metyyoglobin in beef musclesD A LedwardMeat Science|November 8, 2011
Scanning calorimetric studies of some protein-protein interactions involving myoglobinD A LedwardFood Additives and Contaminants|September 1, 1990
Stability of sorbic acid in intermediate moisture systemsD A LedwardMeat Science|November 8, 2011
A note on the nature of the haematin pigments present in freeze dried and cooked beefD A LedwardMeat Science|November 8, 2011
Effect of temperature of comminution on the stability and eating quality of 'English' sausagesS Brown, D A LedwardMeat Science|April 30, 2013
High pressure processing of fresh meat--is it worth it?Hanjun Ma, D A LedwardMeat Science|November 9, 2011
High pressure effects on lipid oxidation in minced porkP B Cheah, D A LedwardMeat Science|November 9, 2011
High pressure/thermal treatment effects on the texture of beef muscleHan-Jun Ma, D A LedwardMeat Science|November 8, 2011
Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheresJ A Ordonez, D A LedwardPageof 625