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au.\*:("BERRY BW")

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EFFECTS OF CHOPPING VERSUS GRINDING ON PALATABILITY, SHEAR, CHEMICAL AND COOKING PROPERTIES OF BEEF PATTIESBERRY BW.1980; J. ANIM. SCI.; ISSN 0021-8812; USA; DA. 1980; VOL. 51; NO 3; PP. 615-619; BIBL. 11 REF.Article

FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES-FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENTCROSS HR; BERRY BW.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1463-1465; BIBL. 9 REF.Article

SENSORY, PHYSICAL, AND COOKING CHARACTERISTICS OF BACON PROCESSED WITH VARYING LEVELS OF SODIUM NITRITE AND POTASSIUM SORBATEBERRY BW; BLUMER TN.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 321-327; BIBL. 12 REF.Article

EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE OF BONING AND STORAGE TIME ON BACTERIAL COUNTS AND SHELF-LIFE CHARACTERISTICS OF BEEF CUTS. = EFFETS DE LA STIMULATION ELECTRIQUE, DE LA TEMPERATURE DE DESOSSAGE ET DE LA DUREE DE STOCKAGE SUR LES RESULTATS DE LA NUMERATION BACTERIENNE ET LA DUREE DE CONSERVATION DE MORCEAUX DE VIANDE DE BOEUFBERRY BW; KOTULA AW.1982; ACTA ALIMENTARIA POLONICA; ISSN 0137-1495; POL; DA. 1982; VOL. 8; NO 3-4; PP. 111-122; ABS. POL; BIBL. 24 REF.; 7 TABL.Article

EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPERATURE, FORMULATION AND RATE OF FREEZING ON SENSORY, COOKING, CHEMICAL AND PHYSICAL PROPERTIES OF GROUND BEEF PATTIESBERRY BW; STIFFLER DM.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1103-1106; BIBL. 13 REF.Article

ADVANCES IN REFRIGERATION AND FREEZING OF MEAT AND MEAT PRODUCTSKOTULA AW; BERRY BW.1981; INT. J. REFRIG.; ISSN 0140-7007; GBR; DA. 1981; VOL. 4; NO 6; PP. 340-344; ABS. FRE; BIBL. 22 REF.Article

COMPARISON OF POSTMORTEM HANDLING METHODS FOR EFFECTS ON QUALITY CHARACTERISTICS OF MATURE BEEF. = COMPARAISON DE L'EFFET DES METHODES DE TRAITEMENT POST-MORTEM SUR LES CARACTERISTIQUES DE QUALITE DE LA VIANDE DE BOEUF A MATURITE.CROSS HR; BERRY BW.1982; JOURNAL OF FOOD PROTECTION.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 13; PP. 1214-1217; BIBL. 17 REF.; 3 TABL.Article

EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTSRAY EE; STIFFLER DM; BERRY BW et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 769-772; BIBL. 23 REF.Article

INFLUENCE OF FAT THICKNESS, MARBLING AND LENGTH OF AGING ON BEEF PALATABILITY AND SHELF-LIFE CHARACTERISTICSJENNINGS TG; BERRY BW; JOSEPH AL et al.1978; J. ANIMAL SCI.; USA; DA. 1978; VOL. 46; NO 3; PP. 658-665; BIBL. 23 REF.Article

RELATIONSHIPS OF CERTAIN MUSCLE, CARTILAGE AND BONE TRAITS TO TENDERNESS OF THE BEEF LONGISSIMUS = RELATIONS ENTRE CERTAINES CARACTERISTIQUES DES MUSCLES, CARTILAGES ET OS ET LA TENDRETE DU MUSCLE GRAND LONG DE BOEUFBERRY BW; SMITH GC; CARPENTER ZL et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 4; PP. 819-824; BIBL. 22 REF.Article

SENSORY SCORES AND SHEAR FORCE VALUES FOR BEEF ROASTS COOKED EITHERBEFORE OR AFTER CHILLINGBERRY BW; RAY EE; STIFFLER DM et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 231-233; BIBL. 12 REF.Article

EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIESCROSS HR; BERRY BW; WELLS LH et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 791-793; BIBL. 13 REF.Article

COOKING AND CHEMICAL PROPERTIES OF RAW AND PRECOOKED FLAKED AND GROUND BEEF PATTIES COOKED FROM THE FROZEN STATEBERRY BW; MARSHALL WH; KOCH EJ et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 856-859; BIBL. 12 REF.Article

BACTERIAL, SHELF LIFE, AND CONSUMER ACCEPTANCE CHARACTERISTICS OF CHOPPED BEEF.BERRY BW; ADA AI TI CHEN.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 6; PP. 405-407; BIBL. 7 REF.Article

EFFECTS OF GRINDING AND MECHANICAL DESINEWING IN THE MANUFACTURE OF BEEF PATTIES USING CONVENTIONALLY CHILLED AND HOT BONED AND RAPIDLY CHILLED MATURE BEEFWELLS LH; BERRY BW; DOUGLASS LW et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 163-173; (6 P.); BIBL. 12 REF.Article

SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT CHILLED BEEF CARCASSESCROSS HR; BERRY BW; MUSE D et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1432-1434; BIBL. 9 REF.Article

EFFECTS OF ELECTRICAL STIMULATION AND HOT-BONING ON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTSRAY EE; STIFFLER DM; BERRY BW et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 210-213; BIBL. 21 REF.Article

MICROBIOLOGICAL CHARACTERISTICS OF BEEF TONGUES AND LIVERS AS AFFECTED BY TEMPERATURE-ABUSE AND PACKAGING SYSTEMSROTHENBERG CA; BERRY BW; OBLINGER JL et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 6; PP. 527-532; BIBL. 5 REF.Article

LACTIC ACID, PH AND BACTERIAL VALUES OF DRY FERMENTED SALAMI CONTAINING MECHANICALLY DEBONED BEEF AND STRUCTURED SOY PROTEIN FIBERJOSEPH AL; BERRY BW; WAGNER SB et al.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 11; PP. 881-884; BIBL. 15 REF.Article

SHELFLIFE CHARACTERISTICS OF BACON PROCESSED WITH VARIOUS LEVELS OF SODIUM NITRITE AND POTASSIUM SORBATE = CARACTERISTIQUES DE CONSERVATION DU LARD DE POITRINE TRAITE PAR DIFFERENTES CONCENTRATIONS DE NITRITE DE SODIUM ET DE SORBATE DE POTASSIUMBERRY BW; QUICK JA; DOUGLASS LW et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 7; PP. 596-600; BIBL. 12 REF.; 9 TABL.Article

EFFECT OF A DI-THERMAL STORAGE REGIME ON QUALITY AND NUTRITIONAL CHANGES AND ENERGY CONSUMPTION OF FROZEN BOXED BEEFMOLEERATANOND W; ASHBY BH; KRAMER A et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 829-837; 6 P.; BIBL. 17 REF.Article

SHELF-LIFE CHARACTERISTICS AND AEROBIC PLATE COUNTS OF GROUND BEEF AS INFLUENCED BY FAT LEVEL AND FAT SOURCEBERRY BW; WELLS LH; CROSS HR et al.1980; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1980; VOL. 43; NO 9; PP. 713-716; BIBL. 17 REF.Article

SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBERBERRY BW; CROSS HR; JOSEPH AL et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 465-474; (5 P.); BIBL. 17 REF.Article

BACTERIAL SAMPLING TECHNIQUES ON BEEF, PORK, AND LAMB ADIPOSE TISSUE.BERRY BW; JOSEPH AL; AI TI CHEN A et al.1978; APPL. ENVIRONMENT. MICROBIOL.; U.S.A.; DA. 1978; VOL. 35; NO 5; PP. 978-979; BIBL. 5 REF.Article

INFLUENCE OF RATE AND LENGTH OF COOKERY UPON PRODUCT ATTRIBUTES OF PRE- AND POST-RIGOR BEEF = INFLUENCE DE LA VITESSE ET DE LA DUREE DE CUISSON SUR LES CARACTERISTIQUES DE LA VIANDE DE BOEUF, PRE- ET POST-RIGORRAY EE; BERRY BW; LOUCKS LJ et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 343-359; 4 P.; BIBL. 26 REF.; 7 TABL.Article

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