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There are 191342 results for: content related to: Meat Preservation and Meat Products

  1. You have free access to this content
    Appendix Standards for Meat, Poultry, and Seafood in the United States

    Handbook of Meat, Poultry and Seafood Quality

    Leo M. L. Nollet, Pages: 587–694, 2007

    Published Online : 10 DEC 2007, DOI: 10.1002/9780470277829.app1

  2. Raw Materials for Flavourings

    Flavourings: Production, Composition, Applications, Regulations

    Günter Matheis, U.-J. Salzer, M. Simon, H. Ziegler, C. Karl, J. Tretzel, H. Weenen, J.F.M. de Rooij, G. Underwood, J. Shoop, H.D. Preston, N.J.N. Marsden, D. Gerard, K.-W. Quirin, Pages: 123–345, 2008

    Published Online : 3 JAN 2008, DOI: 10.1002/9783527611829.ch03

  3. S

    Dictionary of Flavors

    Dolf A. De Rovira, Pages: 589–649, 2008

    Published Online : 16 APR 2008, DOI: 10.1002/9780470385067.ch19

  4. Adhesion of Dry Seasoning Particles onto Tortilla Chip

    Journal of Food Science

    Volume 70, Issue 3, April 2005, Pages: E215–E222, Merysia Enggalhardjo and Ganesan Narsimhan

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07138.x

  5. Essays in Kashrus and Food Science

    Kosher Food Production

    Zushe Yosef Blech, Pages: 253–347, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752661.ch15

  6. Essays in Kashrus and Food Science

    Kosher Food Production, Second Edition

    Zushe Yosef Blech, Pages: 211–485, 2009

    Published Online : 27 MAR 2009, DOI: 10.1002/9780813804750.ch17

  7. Instant Noodle Seasonings

    Asian Noodles: Science, Technology, and Processing

    Kerry Fabrizio, Rajesh Potineni, Kim Gray, Pages: 141–153, 2010

    Published Online : 31 AUG 2010, DOI: 10.1002/9780470634370.ch6

  8. Raw Materials for Flavourings: Parts 3.1 – 3.2.2.4

    Flavourings: Production, Composition, Applications, Regulations, Second Edition

    Günter Matheis, Gerhard Krammer, Martin Simon, Herta Ziegler, Wolfgang Feger, Maren D. Protzen, Jens-Achim Protzen, Joachim Tretzel, Stefan Marx, Pages: 135–273, 2007

    Published Online : 14 JUN 2007, DOI: 10.1002/9783527611454.ch3a

  9. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Arun Kilara, Pages: 473–500, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch18

  10. CHEMICAL AND COLOR CHARACTERISTICS OF “LOMO EMBUCHADO” DURING SALTING SEASONING

    Journal of Muscle Foods

    Volume 8, Issue 4, December 1997, Pages: 395–411, J. A. PEREZ-ALVAREZ, E. SANCHEZ-RODRÍGUEZ, J. FERNANDEZ-LOPEZ, M. ASUNCIÓN GAGO-GAGO, C. RUÍZ-PELUFFO, M. ROSINI, M. J. PAGAN-MORENO, F. LOPEZ-SANTOVENA and V. ARANDA-CATALÁ

    Article first published online : 24 MAY 2007, DOI: 10.1111/j.1745-4573.1997.tb00728.x

  11. Canned Products and Pâté

    Handbook of Meat Processing

    Fidel Toldrá, Pages: 337–349, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch19

  12. Semidry and Dry Fermented Sausages

    Handbook of Meat Processing

    Graciela Vignolo, Cecilia Fontana, Silvina Fadda, Pages: 379–398, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch22

  13. Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

    Journal of Food Science

    Volume 52, Issue 6, November 1987, Pages: 1490–1494, S. PARK, J. NOVAKOFSKI, P.J. BECHTEL and F.K. McKElTH

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb05861.x

  14. THE EFFECT OF HOT–PROCESSING, SEASONING AND VACUUM PACKAGING ON THE STORAGE STABILITY OF FROZEN PORK PATTIES

    Journal of Food Processing and Preservation

    Volume 5, Issue 3, September 1981, Pages: 161–168, B. H. CHIANG, H. W. NORTON and D. B. ANDERSON

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1981.tb00631.x

  15. The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

    Australian Journal of Grape and Wine Research

    Volume 10, Issue 3, October 2004, Pages: 216–226, PHILIP J. SPILLMAN, MARK A. SEFTON and RICHARD GAWEL

    Article first published online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2004.tb00025.x

  16. CHARACTERISTICS OF SIX PATTY FORMULAS CONTAINING DIFFERENT AMOUNTS OF MECHANICALLY DEBONED BROILER MEAT AND HAND DEBONED FOWL MEAT

    Journal of Food Science

    Volume 43, Issue 6, November 1978, Pages: 1656–1661, B. G. LYON, C. E. LYON and W. E. TOWNSEND

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb07381.x

  17. You have free access to this content
    Attributable risks for colorectal cancer in Northern Italy

    International Journal of Cancer

    Volume 66, Issue 1, 28 March 1996, Pages: 60–64, Carlo La Vecchia, Monica Ferraroni, Maura Mezzetti, Lucile Enard, Eva Negri, Silvia Franceschi and Adriano Decarli

    Article first published online : 6 DEC 1998, DOI: 10.1002/(SICI)1097-0215(19960328)66:1<60::AID-IJC11>3.0.CO;2-F

  18. Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips

    Journal of Food Science

    Volume 68, Issue 4, May 2003, Pages: 1542–1547, P. Ratanatriwong, S.A. Barringer and J. Delwiche

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb09681.x

  19. Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat

    Journal of Food Science

    Volume 46, Issue 1, January 1981, Pages: 227–233, B. G. LYON and A. A. KLOSE

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb14569.x

  20. Spices and Seasonings

    Handbook of Fermented Meat and Poultry

    Suey-Ping Chi, Yun-Chu Wu, Pages: 87–100, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch9