Results 251 to 259 of about 15,621 (259)

The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

Meat Science, 2008
J K Apple, Z B Johnson, J T Sawyer
exaly  

Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

LWT - Food Science and Technology, 2019
Dong-Gyun Yim, Jin-Kyu Seo, Jun-Young Park   +2 more
exaly  

Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage

Meat Science, 2000
D U Ahn
exaly  

Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display

Journal of Food Science, 2006
Hanne Larsen, O Sørheim
exaly  

Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

LWT - Food Science and Technology, 2014
Yaoqi Tian, Jianwei Zhao, Zhengjun Xie   +2 more
exaly  

Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage

Journal of Food Science, 2002
exaly  

New Formula Retains Color in Cooked Green Vegetables

Cornell Hotel and Restaurant Administration Quarterly, 1962
openaire   +1 more source

Ascorbic Acid and Color of Vegetables . Effect of Length of Cooking

Journal of the American Dietetic Association, 1967
openaire   +1 more source

Lowney's Cook Book, Illustrated in Colors

2011
openaire   +1 more source