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THE RED MEAT INDUSTRY : PRODUCT AND CONSUMERISM = L'INDUSTRIE DE LA VIANDE ROUGE : PRODUCTION ET CONSUMERISMEBREIDENSTEIN BC; CARPENTER ZL.1983; JOURNAL OF ANIMAL SCIENCE; ISSN 0021-8812; USA; DA. 1983; VOL. 57; NO 7; SUPPL. 2; PP. 119-132; BIBL. 147 REF.Article

EVALUATION OF FACTORS ASSOCIATED WITH THE COMPOSITION OF PORK CARCASSES = EVALUATION DES FACTEURS ASSOCIES A LA COMPOSITION DES CARCASSES DE PORCSMITH GC; CARPENTER ZL.1973; J. ANIMAL SCI.; U.S.A.; DA. 1973; VOL. 36; NO 3; PP. 493-499; BIBL. 33 REF.Serial Issue

ESTIMATIONS OF LAMB CARCASS CUTABILITY WITHIN NARROW RANGES OF WEIGHT AND FAT THICKNESS = ESTIMATION DE L'APTITUDE A LA DECOUPE DES CARCASSES D'AGNEAUX CLASSEES D'APRES LE POIDS ET L'EPAISSEUR DES TISSUS ADIPEUXSMITH GC; CARPENTER ZL.1973; J. ANIMAL SCI.; U.S.A.; DA. 1973; VOL. 36; NO 3; PP. 432-441; BIBL. 12 REF.Serial Issue

SYSTEMS FOR CENTRALIZED PREPACKAGING OF PORK LOIN CHOPS.SMITH GC; CARPENTER ZL.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1513-1521 (5P.); BIBL. 11 REF.Article

EFFECT OF AGE AND QUALITY LEVEL ON THE PALATABILITY OF GOAT MEAT.SMITH GC; CARPENTER ZL; SHELTON M et al.1978; J. ANIMAL SCI.; USA; DA. 1978; VOL. 46; NO 5; PP. 1229-1235; BIBL. 16 REF.Article

EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE, RETAIL CASELIFE AND PALATABILITY OF BEEF.DAVIS GW; SMITH GC; CARPENTER ZL et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 2; PP. 330-337; BIBL. 21 REF.Article

FACTORS AFFECTING DESIRABILITY OF BACON AND COMMERCIALLY-PROCESSED PORK BELLIES = FACTEURS INFLUENCANT L'APPETIBILITE DU BACON ET DES POITRINES DE PORCS APRES TRAITEMENT INDUSTRIELSMITH GC; WEST RL; CARPENTER ZL et al.1975; J. ANIMAL SCI.; U.S.A.; DA. 1975; VOL. 41; NO 1; PP. 54-65; BIBL. 16 REF.Article

WHITE-SPOT FORMATION ON PACKAGED BEEF STEAKSHALL LC; CARPENTER ZL; SMITH GC et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1455-1459; BIBL. 7 REF.Article

PACKAGING SYSTEMS FOR TRANSPORT AND STORAGE OF LAMB.TATUM JD; SMITH GC; CARPENTER ZL et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1517-1521; BIBL. 14 REF.Article

EFFECT OF POSTMORTEM TIME AND TEMPERATURE ON THE RELEASE OF LYSOSOMAL ENZYMES AND THEIR POSSIBLE EFFECT ON BOVINE CONNECTIVE TISSUE COMPONENTS OF MUSCLEWU JJ; DUTSON TR; CARPENTER ZL et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1132-1135; BIBL. 20 REF.Article

LYOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLEDUTSON TR; SMITH GC; CARPENTER ZL et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1097-1098; BIBL. 16 REF.Article

BLADE TENDERIZATION EFFECTS ON COOKING AND PALATABILITY CHARACTERISTICS OF STEAKS FROM BULLOCK AND COW CARCASSESSMITH GC; SEIDEMAN SC; CARPENTER ZL et al.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 7; PP. 563-566; BIBL. 14 REF.Article

EFFECT OF ELECTRICAL STIMULATION ON QUALITY AND PALATABILITY OF LIGHT-WEIGHT BEEF CARCASSES.SAVELL JW; SMITH GC; CARPENTER ZL et al.1978; J. ANIMAL SCI; USA; DA. 1978; VOL. 46; NO 5; PP. 1221-1228; BIBL. 11 REF.Article

EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS.DUTSON TR; HOSTETLER RL; CARPENTER ZL et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 863-866; BIBL. 21 REF.Article

COMPARISON OF THE PALATABILITY OF GOAT MEAT AND MEAT FROM FOUR ANIMAL SPECIES = COMPARAISON DE LA PALATABILITE DE LA VIANDE DE CHEVRE ET DE CELLE DE QUATRE AUTRES ESPECES ANIMALESSMITH GC; PIKE MI; CARPENTER ZL et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 6; PP. 1145-1146; BIBL. 8 REF.Article

SYSTEMS FOR PROLONGED STORAGE OF BEEF QUARTERS.SMITH GC; SIMMONS RD; CARPENTER ZL et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 8; PP. 527-532; BIBL. 24 REF.Article

EFFECTS OF ELEVATED TEMPERATURE CONDITIONING ON YOUTHFUL AND MATURE BEEF CARCASSES = EFFETS D'UNE TEMPERATURE DE CONSERVATION ELEVE SUR LES CARCASSES DE BOVINS IMMATURES OU ADULTESFIELDS PA; CARPENTER ZL; SMITH GC et al.1976; J. ANIMAL SCI.; U.S.A.; DA. 1976; VOL. 42; NO 1; PP. 72-83; BIBL. 24 REF.Article

EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY TWO METHODS. = EFFET DE VARIATIONS DE LA TEMPERATURE INTERNE FINALE SUR LES INDICES DE CISAILLEMENT ET LES RESULTATS DE L'ANALYSE SENSORIELLE DE MUSCLES DE CARCASSES SUSPENDUES SELON 2 METHODESHOSTELLER RL; DUTSON TR; CARPENTER ZL et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 421-423; BIBL. 7 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

CONCENTRATION OF CREATINE PHOSPHATE, ADENINE NUCLEOTIDES AND THEIR DERIVATIVES IN ELECTRICALLY STIMULATED AND NONSTIMULATED BEEF MUSCLECALKINS CR; DUTSON TR; SMITH GC et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1350-1353; BIBL. 25 REF.Article

EFFECTS OF SODIUM NITRITE, SODIUM NITRATE AND DL, ALPHA-TOCOPHEROL ON PROPERTIES OF IRRADIATED FRANKFURTERSTERRELL RN; HEILIGMAN F; SMITH GC et al.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 6; PP. 414-427; 5 P.; BIBL. 25 REF.Article

EFFECT OF CO2-N2 ATMOSPHERES ON THE MICROBIAL FLORA OF PORKCHRISTOPHER FM; SMITH GC; DILL CW et al.1980; J. FOOD PROTECT.; USA; DA. 1980; VOL. 43; NO 4; PP. 268-276; (5 P.); BIBL. 25 REF.Article

FRAGMENTATION PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESSDAVIS GW; DUTSON TR; SMITH GC et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 880-884; BIBL. 26 REF.Article

PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONSSEIDEMAN SC; SMITH GC; CARPENTER ZL et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1032-1035; BIBL. 19 REF.Article

VACUUM PACKAGING SYSTEMS FOR SUBPRIMAL BEEF CUTS.BOWLING RA; CARPENTER ZL; SMITH GC et al.1977; J. ANIMAL SCI.; U.S.A.; DA. 1977; VOL. 45; NO 6; PP. 1280-1288; BIBL. 1 P.Article

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