Zobrazeno 1 - 10
of 752
pro vyhledávání: '"T. R. DUTSON"'
Autor:
Tarrant, P. V.
Publikováno v:
Irish Journal of Food Science and Technology, 1985 Jan 01. 9(1), 63-64.
Externí odkaz:
https://www.jstor.org/stable/25558107
Autor:
M. I. Gurr
Publikováno v:
Nutrition Bulletin. 16:47-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2322fe1db74b766a74ce6deb4c0a5260
https://doi.org/10.1111/j.1467-3010.1991.tb01026.x
https://doi.org/10.1111/j.1467-3010.1991.tb01026.x
Autor:
L. Kröckel
Publikováno v:
Food / Nahrung. 40:100-100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf3e4e10d37d865445dc0a6ef2ff6229
https://doi.org/10.1002/food.19960400216
https://doi.org/10.1002/food.19960400216
Autor:
A. Jobling
Publikováno v:
Polymer International. 33:117-117
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f205b629eddeb51809fd612ef3bb81c0
https://doi.org/10.1002/pi.1994.210330121
https://doi.org/10.1002/pi.1994.210330121
Autor:
H. Sielaff
Publikováno v:
Food / Nahrung. 30:736-737
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84fa653687827e961dad4dc446b88078
https://doi.org/10.1002/food.19860300744
https://doi.org/10.1002/food.19860300744
Autor:
W. J. Ridgman
Publikováno v:
The Journal of Agricultural Science. 113:282-282
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa93002cb82ca94f82740ff7f4788fcd
https://doi.org/10.1017/s0021859600086925
https://doi.org/10.1017/s0021859600086925
Publikováno v:
Journal of food protection. 43(9)
Electrical stimulation of rabbit muscles caused a reduction in count of Pseudomonas putrefaciens and of a Lactobacillus sp. when inoculated muscles were held for 45 min after electrical stimulation. Little if any change in count was detected on rabbi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d219484862e5dd3f24a062b972f7a906
https://pubmed.ncbi.nlm.nih.gov/30822828
https://pubmed.ncbi.nlm.nih.gov/30822828
Publikováno v:
Journal of food protection. 42(8)
The right sides of six beef carcasses were electrically stimulated, whereas the left sides were not so treated. Sections of longissimus and semimembranosus muscles were removed from electrically stimulated sides at 1 h postmortem (hot-boned) and from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0ae0abaa01fd3c6c22efb72b9bdfd82
https://pubmed.ncbi.nlm.nih.gov/30812315
https://pubmed.ncbi.nlm.nih.gov/30812315
Publikováno v:
Journal of Food Science. 41:863-866
A study was conducted using two muscles of different connective tissue content [13.13 ± 3.11 and 2.47 ± 0.95 mg collagen/g of muscle for sternomandibularis (S) and psoas major (PM) muscles, respectively], which had shortened to various sarcomere le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::683786ab7193bcd772612dd5eff07adb
https://doi.org/10.1111/j.1365-2621.1976.tb00740_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00740_41_4.x
Publikováno v:
Journal of Food Science. 41:748-756
40 lambs were selected to vary in amount of finish for use in determining the mechanism by which fatness affects tenderness. Lambs with thick (n = 10), intermediate (n = 20) or thin (n = 10) finish were slaughtered, chilled at 1 ± 1°C and samples o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::129d6583f9fde0bd2b7f4085138f698c
https://doi.org/10.1111/j.1365-2621.1976.tb00717_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00717_41_4.x