Zobrazeno 1 - 10
of 31
pro vyhledávání: '"G. H. Wellington"'
Publikováno v:
Agricultural and Food Science, Vol 41, Iss 2 (1969)
Samples from longissimus dorsi and rectus femoris muscles from three old Holstein cows and three young Hereford steers were heated at a rate of 0.1 C/min from 30 to 60 C, and held for 4hr at the latter temperature to obtain total heating time of 10 h
Externí odkaz:
https://doaj.org/article/7378e2d7b9244d47b764a4121b56cd29
Autor:
G. H. Wellington, G. P. Lynch
Publikováno v:
Annals of the New York Academy of Sciences. 110:318-326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8d8fe33eabac77d10dfb9fa68b72adc
https://doi.org/10.1111/j.1749-6632.1963.tb17097.x
https://doi.org/10.1111/j.1749-6632.1963.tb17097.x
Publikováno v:
Journal of Animal Science. 51:331-339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9d16a8297777723be8946e58407372e
https://doi.org/10.2527/jas1980.512331x
https://doi.org/10.2527/jas1980.512331x
Autor:
A. Fortin, S. Simpfendorfer, H. J. Ayala, A. M. Maiga, J. T. Reid, D. W. Sim, A. F. Kertz, G. H. Wellington, R. Anrique
Publikováno v:
Canadian Journal of Animal Science. 61:871-882
Regression equations to predict the chemical composition of the carcass and empty body from carcass specific gravity were computed for Holstein and Angus cattle fed at two levels of energy (ad libitum or 65–70% of ad libitum). One hundred and forty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef9c83148a5519fee638375cf7360829
https://doi.org/10.4141/cjas81-107
https://doi.org/10.4141/cjas81-107
Publikováno v:
Journal of Food Science. 43:193-196
The extent of improvement in the oxidative stability of pork through dietary supplementation was determined by feeding pigs rations containing α-tocopherol acetate and ascorbic acid. Approximately 7.7, 5 and 4.3 μg of α-tocopherol per gram of tiss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2de6b17e4dfb6aade142bbb8037d044c
https://doi.org/10.1111/j.1365-2621.1978.tb09768.x
https://doi.org/10.1111/j.1365-2621.1978.tb09768.x
Publikováno v:
Journal of Animal Science. 51:1288-1296
Growth and distribution of muscle in the trunk, and thoracic and pelvic limbs were studied in 141 cattle ranging in slaughter weight from 121 to 706 kilograms. Holstein and Angus bulls, steers and heifers were fed at two levels of energy: ad libitum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d481e96928d0cc09f5e66071286cfc1d
https://doi.org/10.2527/jas1981.5161288x
https://doi.org/10.2527/jas1981.5161288x
Publikováno v:
Journal of Animal Science. 53:982-991
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::721b58f00b2d2112c93cedf0675ac496
https://doi.org/10.2527/jas1981.534982x
https://doi.org/10.2527/jas1981.534982x
Publikováno v:
Journal of Food Science. 39:288-292
Soy curd-beef patties were made containing 0%, 5%, 10%, 20%, 75% and 100% (w/w) of curds which had been pressed at 300 psi, 600 psi and 1100 psi during manufacture. Taste panel tests showed that by increasing pressure on the soy curd or by the additi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6e757ce91870431ff2006217c125a6a
https://doi.org/10.1111/j.1365-2621.1974.tb02877.x
https://doi.org/10.1111/j.1365-2621.1974.tb02877.x
Publikováno v:
Journal of Animal Science. 50:81-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adb91f43e5e7e7971471d43b0d65ad68
https://doi.org/10.2527/jas1980.50181x
https://doi.org/10.2527/jas1980.50181x
Publikováno v:
Acta Biotechnologica. 6:209-214
A dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daae2a2a41317fca79ccc7476f49e13a
https://doi.org/10.1002/abio.370060302
https://doi.org/10.1002/abio.370060302