12 research outputs found
LIPID AND CHOLESTEROL OXIDATION, COLOR CHANGES, AND VOLATILE PRODUCTION IN IRRADIATED RAW PORK BATTERS WITH DIFFERENT FAT CONTENT
Full text link
THE EFFECT OF DIETARY ENERGY-TO-PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT
Full text linkUSE OF SPECTRAL SEARCH FOR IDENTIFICATION OF THE VOLATILES IN A SYNTHETIC MEAT FLAVOR SYSTEM
Full text linkInfluence of Castration and Diethylstilbestrol Implantation of Boars on Carcass Characteristics, Sensory Panel Evaluation, and 5 ?-Androst-16-en-3-one Levels
Full text link
Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage
Full text linkDifferentiation of Beef and Kangaroo Meat by Visible/Near-Infrared Reflectance Spectroscopy
Full text link
