Zobrazeno 1 - 10
of 113
pro vyhledávání: '"R. J. Epley"'
Publikováno v:
Journal of food protection. 49(4)
Retail cuts of beef and hamburger packages from a North Dakota meat processor were examined due to consumer complaints of a strong potato-like or musty odor associated with the meat. Examination for total numbers of aerobic bacteria on plate count ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7728395f007efba3fe78c3e3442af329
https://pubmed.ncbi.nlm.nih.gov/30959646
https://pubmed.ncbi.nlm.nih.gov/30959646
Publikováno v:
Scopus-Elsevier
The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so what holding capacity (WHC), cooking yield and resistance to rancidity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73c2a4ab5b9b0389ccfae07f70fca837
https://doi.org/10.1111/j.1365-2621.2001.tb04634.x
https://doi.org/10.1111/j.1365-2621.2001.tb04634.x
Autor:
T. J. Fahey, R. J. Epley, R. G. Kauffman, G. C. Smith, J. R. Romans, Daniel M. Schaefer, D. G. Topel, P. F. Gould
Publikováno v:
Journal of Animal Science. 44:8-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3092bafa4c0fcea19c2f306651721095
https://doi.org/10.2527/jas1977.4418
https://doi.org/10.2527/jas1977.4418
Publikováno v:
Journal of Animal Science. 53:102-106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da896fd8cb878b4e61ee390b78409017
https://doi.org/10.2527/jas1981.531102x
https://doi.org/10.2527/jas1981.531102x
Publikováno v:
Journal of Animal Science. 30:872-879
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d416f6b50fa0f47abe07314c877a7f51
https://doi.org/10.2527/jas1970.306872x
https://doi.org/10.2527/jas1970.306872x
Autor:
J. L. Clark, R. J. Epley, G. B. Thompson, R. L. Preston, J. G. Riley, H. B. Hedrick, W. L. Mies
Publikováno v:
Journal of Animal Science. 35:542-547
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3333780f776f2768800fb341c5610a78
https://doi.org/10.2527/jas1972.353542x
https://doi.org/10.2527/jas1972.353542x
Publikováno v:
Animal Science. 13:357-359
SUMMARYRegression equations predicting weight and percentage of both forequarter and total side retail cuts from 126 beef carcasses were calculated. Dissectable shank muscle weight, shank bone weight and shank soft tissue weight, but not shank fat we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bea176657d3468ba5ee4c89481b9bc95
https://doi.org/10.1017/s0003356100029822
https://doi.org/10.1017/s0003356100029822
Autor:
R J, Epley
Publikováno v:
Science (New York, N.Y.). 203(4383)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::316e22b4e62e125cadc59dd616f6ffe8
https://pubmed.ncbi.nlm.nih.gov/17771707
https://pubmed.ncbi.nlm.nih.gov/17771707
Publikováno v:
Journal of animal science. 33(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71c6bc2dade64aa33c09f25ca4d44ba9
https://pubmed.ncbi.nlm.nih.gov/5570067
https://pubmed.ncbi.nlm.nih.gov/5570067
Publikováno v:
Journal of Animal Science. 27:628
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd85a8dfe47dd978a71dffe05fa1d121
https://doi.org/10.2527/jas1968.273628x
https://doi.org/10.2527/jas1968.273628x