Results 261 to 270 of about 1,128,056 (280)

Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Food Science and Biotechnology, 2012
Cunliu Zhou, Kezhou Cai
exaly  

Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods

Journal of the American Dietetic Association, 1956
I, NOBLE, J, GORDON
openaire   +2 more sources

Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State

Journal of Food Science, 1998
B W Berry
exaly  

Effect of Cooking Method on vegetables . Ascorbic Acid Retention and Color Differences

Journal of the American Dietetic Association, 1959
J, GORDON, I, NOBLE
openaire   +2 more sources

Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef steaks

Meat Science, 2011
J K Apple, J K Apple
exaly  

Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

Meat Science, 2009
R T Baublits, J K Apple, J T Sawyer
exaly  

Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties

Journal of Food Science, 2006
Richard Mancini, Melvin C Hunt
exaly  

Cooked color of precooked ground beef patties manufactured with mature bull trimmings

Meat Science, 2019
Janeal W S Yancey
exaly  

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, J T Sawyer, Z B Johnson
exaly  

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

LWT - Food Science and Technology, 2019
Jin-Kyu Seo, Han-Sul Yang, Rashida Parvin   +2 more
exaly