51 research outputs found
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)
Development and assessment of healthy properties of meat and meat products designed as functional foods
Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins
THE INFLUENCE OF POLYPHOSPHATE MARINATION ON SIMMENTAL BEEF SHEAR VALUE AND ULTRASTRUCTURE
Quality Changes in Beef Complexus, Serratus Ventralis, Vastus Lateralis, Vastus Medialis, and Longissimus Dorsi Muscles Enhanced Prior to Aging
Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles
Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins
Simultaneous and rapid determination of added phosphorus(V) compounds in meat samples by capillary isotachophoresis
Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles
- …