X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
agriculture (2) 2
agriculture, food science and technology (2) 2
food (2) 2
food science (2) 2
food science and technology (2) 2
age differences (1) 1
agriculture, animal culture and nutrition (1) 1
american meat science association committee - "guidelines for sensory, physical and chemical measurements of ham" circa 1982 (1) 1
american meat science association committee ‐ “guidelines for sensory, physical and chemical measurements of ham” circa 1982 (1) 1
animal culture and nutrition (1) 1
animal sciences (1) 1
animals (1) 1
bacon and concern about amount of "white exudate" (1) 1
bacon and concern about amount of “white exudate” (1) 1
cooked ham (1) 1
correlation (1) 1
differences in endpoint cooking temperature - affecting texture, flavor and juiciness (1) 1
differences in endpoint cooking temperature ‐ affecting texture, flavor and juiciness (1) 1
dry cured hams - popular commodity, flavor and long shelf life (1) 1
dry cured hams ‐ popular commodity, flavor and long shelf life (1) 1
equations (1) 1
experiments (1) 1
factor analysis (1) 1
food processing occupations (1) 1
food standards (1) 1
gender differences (1) 1
improvement (1) 1
measurement techniques (1) 1
meat products produced - heating and cooking, smoking, salting, brining, curing, drying and aging (1) 1
meat products produced ‐ heating and cooking, smoking, salting, brining, curing, drying and aging (1) 1
multiple regression analysis (1) 1
prediction (1) 1
research needs (1) 1
sensory evaluation of meat products (1) 1
sensory properties, wide and varied across different products (1) 1
sex (1) 1
typical sensory descriptions used in meat studies and sensory analysis of meat (1) 1
uk-style sausages (1) 1
uk‐style sausages (1) 1
more...
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


03/2010, ISBN 9780813821825, 12
Book Chapter
2009, ISBN 9781109574906, 132
Research concerning rate and extent of tenderization has focused on beef or lamb. However, it is critical to understand these processes in pork, especially as... 
Correlation | Factor Analysis | Equations (Mathematics) | Measurement Techniques | Age Differences | Prediction | Sex | Food Standards | Experiments | Multiple Regression Analysis | Agriculture | Research Needs | Food | Food Science
Dissertation
2009, ISBN 9781109580006, 99
The objective of this research was to determine areas of improvement to bacon production. The first trial was conducted to determine differences in belly and... 
Gender Differences | Improvement | Animals | Food Processing Occupations | Food | Food Science | Animal sciences
Dissertation
No results were found for your search.

Cannot display more than 1000 results, please narrow the terms of your search.