Search Results - "Pepper F.H" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Possible role of adipose tissue in meat flavor--the nondialyzable aqueous extract

Possible role of adipose tissue in meat flavor--the nondialyzable aqueous extract

by Pepper, F.H, Pearson, A.M
Published in J Agr Food Chem (1971)

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Publication

Effect of blending time, salt, phosphate and hot-boned beef on binding strength and cook yield of beef rolls

Effect of blending time, salt, phosphate and hot-boned beef on binding strength and cook yield of beef rolls

by Pepper F.H, Schmidt G.R
Published in Journal of food science (01.03.1975)

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Journal Article

$Identification of components of the dialyzable fraction of beef adipose tissue$

Identification of components of the dialyzable fraction of beef adipose tissue

by Pepper, Fred H, Pearson, A. M
Published in Journal of agricultural and food chemistry (01.05.1974)

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Journal Article