Results 201 to 210 of about 4,245 (224)

BEEF COLOR AS RELATED TO CONSUMER ACCEPTANCE AND PALATABILITY

Journal of Food Science, 1972
L. E. JEREMIAH, Z. L. CARPENTER, G. C. SMITH   +2 more
openaire   +1 more source

Bulls Versus Steers. II. Palatability and Retail Acceptance

Journal of Animal Science, 1977
J. A. Jacobs, J. C. Miller, E. A. Sauter, A. D. Howes, A. A. Araji, T. L. Gregory, C. E. Hurst   +6 more
openaire   +1 more source

A Composite Endpoint for Acceptability Evaluation of Oral Drug Formulations in the Pediatric Population

Therapeutic Innovation and Regulatory Science, 2022
Íngrid Klingmann, Viviane Klingmann, Klingmann Viviane   +2 more
exaly  

Strategies practiced to perk up oral palatability and acceptance of bitter drugs

Journal of Drug Delivery Science and Technology, 2020
Rajni Bala, Shivani badjatya, Reecha Madaan   +2 more
openaire   +1 more source

Two alternative phospho-soda prep methods: improved palatability and acceptance

The American Journal of Gastroenterology, 2000
P.L. Raymond, F.A.C. G, Robert D. Richards, M. D   +3 more
openaire   +2 more sources

Palatability and acceptability of multiparticulate formulations: Adults vs. children comparison

International Journal of Pharmaceutics, 2018
F. Lopez, P. Mistry, H. Batchelor, J. Bennett, T. Ernest, M. Orlu Gul, C. Tuleu   +6 more
openaire   +1 more source

Intelligibility and Acceptability in Speakers with Cleft Palate

2012
openaire   +1 more source

The influence of subcutaneous fat thickness and marbling on beef

Food Research International, 1996
L E Jeremiah
exaly  

Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsi

Journal of Food Engineering, 2010
Patrick Jackman, Da-Wen Sun
exaly  

Intelligibility and acceptability in speakers with cleft palate

2010
Chun, C, Whitehill, TL
openaire   +2 more sources