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T C Lanier

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Advances in Experimental Medicine and Biology|May 23, 1998

High pressure processing effects on fish proteinsT C Lanier

Journal of Agricultural and Food Chemistry|December 8, 2005

Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasmaI Kang, T C Lanier

Meat Science|November 9, 2011

Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasmaN Fort, T C Lanier, P M Amato, et al.

Journal of Animal Science|October 1, 1993

Use of chuck muscles and their acceptability in restructured beef/surimi steaksC F Ruiz, D A Higginbotham, J A Carpenter, et al.

Pageof 1

Search research articles

Showing results (1-10 of 4) with videos related to

Sort By:

Pageof 1

Advances in Experimental Medicine and Biology|May 23, 1998

High pressure processing effects on fish proteinsT C Lanier

Journal of Agricultural and Food Chemistry|December 8, 2005

Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasmaI Kang, T C Lanier

Meat Science|November 9, 2011

Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasmaN Fort, T C Lanier, P M Amato, et al.

Journal of Animal Science|October 1, 1993

Use of chuck muscles and their acceptability in restructured beef/surimi steaksC F Ruiz, D A Higginbotham, J A Carpenter, et al.

Pageof 1