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EFFECT OF FINISH GRADE AND INTERNAL BASTING OF THE BREAST WITH OIL ON SENSORY EVALUATION OF SMALL WHITE TOMS = EFFET DU STADE DE CROISSANCE ET DE L'INJECTION INTERNE D'HUILE DANS LE BLANC SUR LES RESULTATS DE L'ANALYSE SENSORIELLE DES VIANDES DE DINDES SMALL WHITELARMOND E; MORAN ET JR.1983; POULTRY SCIENCE; ISSN 0032-5791; USA; DA. 1983; VOL. 62; NO 6; PP. 1110-1112; BIBL. 9 REF.; 2 TABL.Article

TEXTURE MEASUREMENT IN MEAT BY SENSORY EVALUATION.LARMOND E.1976; J. TEXTURE STUD.; NETHERL.; DA. 1976; VOL. 7; NO 1; PP. 87-93; BIBL. 1 P. 1/2Article

Is sensory evaluation a science?LARMOND, E.Cereal foods world. 1994, Vol 39, Num 11, pp 804-808, issn 0146-6283, 4 p.Article

EXAMINATION OF FACTORS AFFECTING PERFORMANCE OF THE WARNER-BRATZLER MEAT SHEAR TEST = EXAMEN DES FACTEURS AFFECTANT LES PERFORMANCES DANS LES ESSAIS DE CISAILLEMENT DE LA VIANDE AU WARNER-BRATZLERVOISEY PW; LARMOND E.1974; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 4; PP. 243-249; ABS. FR.; BIBL. 19 REF.Article

INSTRUMENTAL MULTIPLE TEXTURE PROFILE ANALYSIS OF COOKED GROUND BEEF PATTIES AND SMOKED BEEF.VOISEY PW; LARMOND E.1977; J. TEXTURE STUD.; NETHERL.; DA. 1977; VOL. 8; NO 1; PP. 93-107; BIBL. 14 REF.Article

EFFECT OF METHOD OF COMMINUTION (FLAKE-CUTTING AND GRINDING) ON THE ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES.RANDALL CJ; LARMOND E.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 728-730; BIBL. 16 REF.Article

COOKING CHARACTERISTICS AND EATING QUALITY OF BROILER CHICKENS FED SQUID MEALLARMOND E; HULAN HW; PROUDFOOT FG et al.1980; POULT. SCI.; ISSN 0032-5791; USA; DA. 1980; VOL. 59; NO 1; PP. 2564-2566; BIBL. 6 REF.Article

APPARATUS FOR MONITORING CAKE STRUCTURE DEVELOPMENT DURING BAKINGVOISEY PW; PATON D; LARMOND E et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 4; PP. 346-351; BIBL. 21 REF.Article

INSTRUMENTAL MEASUREMENT OF WIENER TEXTUREQUINN JR; RAYMOND DP; LARMOND E et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 3; PP. 154-156; BIBL. 6 REF.Article

SELECTION OF AN OBJECTIVE TEST OF WIENER TEXTURE BY SENSORY ANALYSIS = SELECTION PAR ANALYSE D'UN TEST OBJECTIF DE LA TEXTURE DES SAUCISSES DE FRANCFORTVOISEY PW; RANDALL CJ; LARMOND E et al.1975; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1975; VOL. 8; NO 1; PP. 23-29; ABS. FR.; BIBL. 31 REF.Article

TEMPERATURE EFFECT ON THE ORGANOLEPTIC QUALITY OF BARBECUED CHICKENS = EFFET DE LA TEMPERATURE SUR LES PROPRIETES ORGANOLEPTIQUES DE POULETS ROTIS A LA BROCHELARMOND E; GILBERT J; TODD E et al.1973; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1973; VOL. 6; NO 1; PP. 29-31; ABS. FR.; BIBL. 7 REF.Serial Issue

INFLUENCE OF VOLATILE AND NON VOLATILE FRACTIONS ON INTENSITY OF CHEDDAR CHEESE FLAVORMCGUGAN WA; EMMONDS DB; LARMOND E et al.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 3; PP. 398-403; BIBL. 19 REF.Article

SENSORY AND INSTRUMENTAL MEASUREMENTS OF FRENCH FRY LIMPNESS = EVALUATION PAR ANALYSE SENSORIELLE ET A L'AIDE D'INSTRUMENTS, DU MANQUE DE FERMETE DES POMMES DE TERRE FRITESVOISEY PW; LARMOND E; STARK R et al.1974; AMER. POTATO J.; U.S.A.; DA. 1974; VOL. 51; NO 3; PP. 78-89; BIBL. 24 REF.Article

EFFECT OF CANOLA MEAL ON THE SENSORY QUALITY OF TURKEY MEAT = EFFET DU TOURTEAU DE CANOLA SUR LA QUALITE ORGANOLEPTIQUE DE LA VIANDE DE DINDELARMOND E; SALMON RE; KLEIN KK et al.1983; POULTRY SCIENCE; ISSN 0032-5791; USA; DA. 1983; VOL. 62; NO 2; PP. 397-400; BIBL. 12 REF.; 3 TABL.Article

SOME OBSERVATIONS ON THE FLAVOR OF ACID WHEYMCGUGAN WA; LARMOND E; EMMONS DB et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 1; PP. 32-35; ABS. FRE; BIBL. 16 REF.Article

SOME OBSERVATIONS ON THE FLAVOR OF ACID WHEYMCGUGAN WA; LARMOND E; EMMONS DB et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 1; PP. 32-35; ABS. FRE; BIBL. 16 REF.Article

MILK GEL STRUCTURE. X: TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILKEMMONS DB; KALAB M; LARMOND E et al.1980; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1980; VOL. 11; NO 1; PP. 15-34; BIBL. 2 P.Article

COMPARISON OF MILK REPLACERS OF EWE MILK, WITH OR WITHOUT SOLID FEED, ON LAMB PERFORMANCE AND MEAT QUALITY = COMPARAISON DES LAITS DE REMPLACEMENT POUR OVINS, AVEC OU SANS ALIMENTS SOLIDES, POUR LES PERFORMANCES DES AGNEAUX ET LA QUALITE DE LA VIANDEGORRILL ADL; CAMERON CDT; COMEAU JE et al.1974; CANAD. J. ANIM. SCI.; CANADA; DA. 1974; VOL. 54; NO 2; PP. 149-155; ABS. FR.; BIBL. 7 REF.Article

COMPARISON OF FISH PROTEIN SOURCES AND MILK BY-PRODUCTS IN MILK REPLACERS FOR CALVES = COMPARAISON DES SOURCES DE PROTEINES DE POISSON ET DE SOUS-PRODUITS DU LAIT DANS DES ALIMENTS D'ALLAITEMENT POUR LES VEAUXGORRILL ADL; NICHOLSON JWG; LARMOND E et al.1975; CANAD. J. ANIMAL SCI.; CANADA; DA. 1975; VOL. 55; NO 2; PP. 269-278; ABS. FR.; BIBL. 20 REF.Article

A NEW TECHNIQUE FOR EVALUATING CHANGES IN ONION FIRMNESS DURING STORAGE AND A COMPARISON WITH SENSORY MEASUREMENTS = UNE NOUVELLE METHODE DE MESURE DES MODIFICATIONS DE LA FERMETE DES OIGNONS SURVENANT AU COURS DE LA CONSERVATION ET COMPARAISON DES RESULTATS AVEC CEUX DE L'ANALYSE SENSORIELLECRETE R; VOISEY PW; BERNIER R et al.1974; HORTSCIENCE; U.S.A.; DA. 1974; VOL. 9; NO 3; PP. 223-225; BIBL. 17 REF.Article

EFFECT OF NITRITE AND STORAGE TEMPERATURE ON THE ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY CLOSTRIDIUM BOTULINUM IN VACUUM-PACKAGED SIDE BACON = EFFET DES NITRITES ET DE LA TEMPERATURE DE CONSERVATION SUR LES PROPRIETES ORGANOLEPTIQUES ET LA TOXINOGENESE PAR C. B. DANS LE BACON EMBALLE SOUS VIDECOLLINS THOMPSON DL; CHANG PC; DAVIDSON CM et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 3; PP. 607-609; BIBL. 17REF.Article

Comparison of sensory properties of meat from broilers of modern stocks and experimental strains differing in growth and fatnessCHAMBERS, J. R; FORTIN, A; MACKIE, D. A et al.Canadian Institute of Food Science and Technology journal. 1989, Vol 22, Num 4, pp 353-358, issn 0315-5463Article

COPPER SUPPLEMENTATION OF CANADIAN DIETS FOR GROWING-FINISHING PIGS = SUPPLEMENTATION EN CUIVRE DES RATIONS DU CANADA POUR LES PORCS EN CROISSANCE FINITIONCASTELL AG; ALLEN RD; BEAMES RM et al.1975; CANAD. J. ANIMAL SCI.; CANADA; DA. 1975; VOL. 55; NO 1; PP. 113-134; ABS. FR.; BIBL. 2 P.Article

Effect of dietary restriction during gestation on amino acid composition and myofibrillar and collagen contents of skeletal muscle in gilts mated at pubertyZARKADAS, C. G; LARMOND, E; ELLIOT, J. I et al.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 1, pp 98-106, issn 0021-8561Article

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