Search Results - "Brewer M.S" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Irradiation effects on meat flavor: A review

Irradiation effects on meat flavor: A review

by Brewer, M.S.
Published in Meat science (2009)

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Journal Article

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

by Kulkarni, S., DeSantos, F.A., Kattamuri, S., Rossi, S.J., Brewer, M.S.
Published in Meat science (01.05.2011)

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Journal Article

Consumer attitudes toward issues in food safety

Consumer attitudes toward issues in food safety

by Brewer, M.S, Rojas, M
Published in Journal of food safety (01.02.2008)

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Journal Article

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

by Sasse, A, Colindres, P, Brewer, M.S
Published in Journal of food science (2009)

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Journal Article

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

by Boler, D.D., Gabriel, S.R., Yang, H., Balsbaugh, R., Mahan, D.C., Brewer, M.S., McKeith, F.K., Killefer, J.
Published in Meat science (01.12.2009)

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Journal Article

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

by Stetzer, A.J., Cadwallader, K., Singh, T.K., Mckeith, F.K., Brewer, M.S.
Published in Meat science (01.05.2008)

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Journal Article

In situ examination of starch granule-soy protein and wheat protein interactions

In situ examination of starch granule-soy protein and wheat protein interactions

by Ryan, K.J., Brewer, M.S.
Published in Food chemistry (2007)

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Journal Article

Sweet Taste in Man: A Review

Sweet Taste in Man: A Review

by Meyers, B, Brewer, M.S
Published in Journal of food science (01.08.2008)

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Journal Article

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

by Brewer, M.S.
Published in Comprehensive reviews in food science and food safety (01.07.2011)

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Journal Article

Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality

Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality

by Ramamoorthi, L., Toshkov, S., Brewer, M.S.
Published in Meat science (01.11.2009)

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Journal Article

Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

by De Santos, F., Rojas, M., Lockhorn, G., Brewer, M.S.
Published in Meat science (01.12.2007)

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Journal Article

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

by Brewer, M.S, Zhu, L.G, Bidner, B, Meisinger, D.J, McKeith, F.K
Published in Meat science (01.02.2001)

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Journal Article

Consumer attitudes towards beef and acceptability of enhanced beef

Consumer attitudes towards beef and acceptability of enhanced beef

by Robbins, K., Jensen, J., Ryan, K.J., Homco-Ryan, C., McKeith, F.K., Brewer, M.S.
Published in Meat science (01.10.2003)

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Journal Article

Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

by Brewer, M.S, Zhu, L.G, McKeith, F.K
Published in Meat science (01.10.2001)

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Journal Article

Instrumental evaluation of pH effects on ability of pork chops to bloom

Instrumental evaluation of pH effects on ability of pork chops to bloom

by Brewer, M.S., Novakofski, J., Freise, K.
Published in Meat science (01.04.2006)

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Journal Article

Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products

Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products

by DeSantos, F.A, Ramamoorthi, L, Bechtel, P, Smiley, S, Brewer, M.S
Published in Journal of food science (01.08.2010)

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Journal Article

Effects of blanching method on the quality characteristics of frozen peas

Effects of blanching method on the quality characteristics of frozen peas

by Lin, S, Brewer, M.S
Published in Journal of food quality (01.08.2005)

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Journal Article

Characterization of striping in fresh, enhanced pork loins

Characterization of striping in fresh, enhanced pork loins

by Gooding, J.P., Holmer, S.F., Carr, S.N., Rincker, P.J., Carr, T.R., Brewer, M.S., McKeith, F.K., Killefer, J.
Published in Meat science (01.02.2009)

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Journal Article

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products

by Desantos, F.A, Bechtel, P, Smiley, S, Brewer, M.S
Published in Journal of food science (01.05.2010)

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Journal Article

Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops

Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops

by Wicklund, R.A., Paulson, D.D., Tucker, E.M., Stetzer, A.J., DeSantos, F., Rojas, M., MacFarlane, B.J., Brewer, M.S.
Published in Meat science (01.12.2006)

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Journal Article

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