Carbonated Yogurt—Sensory Properties and Consumer Acceptance

Autor: Yonca Karagul-Yuceer, Jc Wilson, Pc Coggins, Ch White

Publikováno v: Journal of Dairy Science. 82:1394-1398

Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer (a blend of modified food starch, carrageenan, and pectin), and skim milk. After addition of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6655b487da62abb05249132a1a00cfb2
https://doi.org/10.3168/jds.s0022-0302(99)75365-8

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.

Autor: Pham AJ; Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, United States., Schilling MW, Mikel WB, Williams JB, Martin JM, Coggins PC

Publikováno v: Meat science [Meat Sci] 2008 Nov; Vol. 80 (3), pp. 728-37. Date of Electronic Publication: 2008 Mar 18.

Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp.

Autor: Rutherford TJ; Department of Food Science, Nutrition, and Health Promotion, Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, MS 39762-9805, USA., Marshall DL, Andrews LS, Coggins PC, Schilling MW, Gerard P

Publikováno v: Food microbiology [Food Microbiol] 2007 Oct-Dec; Vol. 24 (7-8), pp. 703-10. Date of Electronic Publication: 2007 Apr 05.