Results 261 to 270 of about 10,746 (284)

Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings1,2

Journal of Animal Science, 2017
L. W. Lucherk, T. G. O'Quinn, J. F. Legako, R. J. Rathmann, J. C. Brooks, M. F. Miller   +5 more
openaire   +1 more source

A JUICY MATCH

Science, 2007
openaire   +1 more source

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Food Quality and Preference, 2003
Per Ertbjerg, Hanne Christine Bertram, Margit Dall Aaslyng   +2 more
exaly  

JUICY

openaire   +1 more source

Juicy memories

2014
openaire   +1 more source

Exploring relationships between juiciness perception, food and bolus properties of plant-based meat analogue and beef patties

Food Hydrocolloids
Yifan Zhang, Markus Stieger, Elke Scholten   +2 more
exaly  

Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

Innovative Food Science and Emerging Technologies, 2017
Xinglian Xu, Guanghong Zhou, Yun Bai
exaly  

Uncle Juicy's America Boy

Prairie Schooner, 2021
openaire   +1 more source

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Food Reviews International
Seid Reza Falsafi
exaly  

Temporal aspects of perception of juiciness and tenderness of beef

Food Quality and Preference, 1997
exaly