Zobrazeno 1 - 10 of 84 pro vyhledávání: '"R. A. Lawrie"'
6
Relation between pH and tenderness in cooked muscle
Autor: Christine L. Miles, R. A. Lawrie
Publikováno v: International Journal of Food Science & Technology. 5:325-330
Summary Shear-force and pH were determined in corresponding cooked pre- and post-rigor samples of l. dorsi muscles from normal and adrenalized rabbits. the relative tenderness of pre-rigor meat was associated with a high pH; but this parameter was ap
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::707ae5333515572cb36b93d11c8c597e
https://doi.org/10.1111/j.1365-2621.1970.tb01576.x
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7
The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage
Autor: R. A. Lawrie, J. E. Owen
Publikováno v: International Journal of Food Science & Technology. 10:169-180
Summary The effect of an artificially induced high ultimate pH and of nutritionally modified unsaturated fatty acid levels in intramuscular lipids, on the oxidative stability of lipid and pigment fractions in frozen minced porcine muscle has been inv
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::db4326c0356a346d5b8a16cf2b9c1095
https://doi.org/10.1111/j.1365-2621.1975.tb00019.x
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8
Silage from tropical fish 2. Undigested fraction
Autor: R. A. Lawrie, D.A. Ledward, G. M. Hall
Publikováno v: International Journal of Food Science & Technology. 20:573-580
Summary The solubility of the undigested fraction (sediment) of a silage made from silverbelly (Leiognathus sp.) in sodium dodecyl sulphate, guanidine hydrochloride and 2-mercaptoethanol, alone and in combination was evaluated. The sediment was proba
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d5845a35d052ca71167aa6f369055f54
https://doi.org/10.1111/j.1365-2621.1985.tb01816.x
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