Zobrazeno 1 - 10
of 56
pro vyhledávání: '"C.L. Knipe"'
Autor:
C.L. Knipe, J. Beld
Publikováno v:
Reference Module in Food Science ISBN: 9780081005965
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::450bb6ef6f138d0fd4ac66487ad9d852
https://doi.org/10.1016/b978-0-323-85125-1.00127-7
https://doi.org/10.1016/b978-0-323-85125-1.00127-7
Autor:
C.L. Knipe
Publikováno v:
Reference Module in Food Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0df3812ec57134ae2de63ffb6ae19426
https://doi.org/10.1016/b978-0-08-100596-5.22947-8
https://doi.org/10.1016/b978-0-08-100596-5.22947-8
Publikováno v:
Journal of Food Science. 72:E382-E387
The end of shelf life for fresh meat is determined by unacceptable aroma, appearance, and color, which appear before unacceptable microbial counts. Addition of a bovine gelatin coating to fresh meat may extend its shelf life. This study utilized a 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46de9fa23c370507e83b900265448fba
https://doi.org/10.1111/j.1750-3841.2007.00430.x
https://doi.org/10.1111/j.1750-3841.2007.00430.x
Autor:
C.L. Knipe, J. Beld
Bacon types encompass belly, pancetta, Wiltshire, Canadian-style, jowl, shoulder, cottage, and beef. Belly or streaky bacon, almost a condiment, is used as the descriptor type. Bellies, now lean (with the rest of the pig) suffer in quality. They are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93b5900a6c9a0a03c5857afab81d13f6
https://doi.org/10.1016/b978-0-12-384731-7.00110-0
https://doi.org/10.1016/b978-0-12-384731-7.00110-0
Autor:
Robert E. Rust, C.L. Knipe
This article covers both the mixing equipment used for the mixing and blending of sausage and other meat mixtures and the equipment used for the particle reduction of meat materials and the production of meat batters for sausage. The selection of equ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::499f778afe7187d1b266817a6c25312c
https://doi.org/10.1016/b978-0-12-384731-7.00224-5
https://doi.org/10.1016/b978-0-12-384731-7.00224-5
Autor:
C.L. Knipe, Robert E. Rust
This article on Ethnic Foods covers some of the most common manufactured meat products found in North America from the early pemmican of the Native Americans to today's ubiquitous hamburger. Other meat products unique to North America are jerky, both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90a3a344ac174420a0a1acc261188574
https://doi.org/10.1016/b978-0-12-384731-7.00233-6
https://doi.org/10.1016/b978-0-12-384731-7.00233-6
Autor:
C.L. Knipe
Emulsion-type sausage products are technically not true emulsions but are made by producing a stable protein matrix in which water is bound and fat and other less functional meat ingredients are trapped during the cooking process to produce the bind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3fcc18fe7bee6be47bfff474846835b
https://doi.org/10.1016/b978-0-12-384731-7.00143-4
https://doi.org/10.1016/b978-0-12-384731-7.00143-4
Autor:
C.L. Knipe, Robert E. Rust
This article covers equipment used for the incorporation of curing pickles, brines, and marinades into meat, poultry, and fish products and the proper use of this equipment to maintain product safety and quality. General descriptions of injecting equ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a01ab42be57f1563a5a87e3067a3fc53
https://doi.org/10.1016/b978-0-12-384731-7.00117-3
https://doi.org/10.1016/b978-0-12-384731-7.00117-3