Zobrazeno 1 - 10
of 49
pro vyhledávání: '"E. Wierbicki"'
Publikováno v:
Journal of food protection. 45(8)
Frankfurters of twelve treatment combinations were made using a conventional manufacturing procedure. Manufacturing treatments included formulations of either 60% pork/40% beef, 100% mechanically deboned chicken (MDC) or 100% mechanically deboned tur
Publikováno v:
Journal of food protection. 44(3)
Frankfurters (9.07-kg batches) were conventionally made in which three replications of the following treatment combinations were used (a) curing ingredients: 0 or 50 ppm of sodium nitrite, 75 ppm of sodium nitrite-25 ppm of sodium nitrate, or 50 ppm
Publikováno v:
Journal of food protection. 44(6)
Frankfurters were manufactured to contain certain combinations of curing ingredients (sodium nitrite, sodium nitrate and DL alpha-tocopherol). Some frankfurters were made to contain in the finished product 0% added moisture, others were made to conta
Publikováno v:
Journal of Food Science. 46:37-40
Porcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad gamma radiation at −40°C. Subjective studies by a trained panel, objective studies of total color d
Publikováno v:
Journal of Milk and Food Technology. 37:86-93
Considerable progress has been made toward development of highly acceptable radappertized meats through application of a heat treatment to an internal temperature of 65–80 C to inactivate proteolytic enzymes before irradiation, low temperature (−
Publikováno v:
Journal of Food Science. 44:25-32
Effects of ionizing radiation on beef pigments were studied by determining the absorption spectra of myoglobin solutions and the reflectance spectra of radiation-sterilized beef slices. Bovine and ovine oxymyoglobin (MbO2) and met(ferri)myoglobin (me
Autor:
E.S. Josephson, A. Brynjolfsson, E. Wierbicki, D.B. Rowley, C. Merritt, R.W. Baker, J.J. Killoran, M.H. Thomas
Publikováno v:
FOOD IRRADIATION, JAPAN. 7:48-61
Publikováno v:
Advances in Chemistry ISBN: 9780841202054
Chemistry of Food Packaging
Chemistry of Food Packaging
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::217281504713441311016679ddb78914
https://doi.org/10.1021/ba-1974-0135.ch003
https://doi.org/10.1021/ba-1974-0135.ch003
Publikováno v:
Transactions of the New York Academy of Sciences. 30(4)
Akademický článek
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