Font Size: a A A
Keyword [Turkey]
Result: 1 - 20 | Page: 1 of 2
1. Study On The Characterization And Regulation By Air-Drying Ripening Process Of Alanine Aminopeptidase In Turkey Muscle
2. Study On The Demand And Supply-driven Industrial Carbon Linkages
3. Protein Isolation from Mechanically Separated Turkey Meat (MSTM)
4. Carrageenan effect on the water retention and texture in processes turkey breast
5. Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breas
6. Hurdle technologies using natural plant extracts and nisin to control Listeria monocytogenes in model, soy protein edible film and ready-to-eat turkey frankfurter systems
7. Identification and mechanism investigation of pink color defect inhibitors in cooked uncured turkey
8. Comparative effects of sodium levulinate and sodium lactate on microbial growth, color, and thiobarbituric acid (TBA) values of fresh pork and turkey sausages during storage
9. Protein Functionality in Turkey Meat
10. Biological treatment of turkey processing wastewater with sand filtration
11. Evaluation of levulinic acid for topical decontamination of meat surfaces
12. Sustainability of energy and carbon capture and storage for Turkey
13. Snow accumulation, melt and infiltration on forested and clearcut slopes, Turkey Lakes Watershed, central Ontario
14. A study of the effects of friction and mixing on the exchange flow through the Bosphorus (Strait of Istanbul) (Turkey)
15. An assessment of the toxicological effects of ingested copper and tungsten-tin-composite (TTC) bullets on the California condor ( Gymnogyps californianus) using the turkey vulture (Cathartes aura) as a surrogate species
16. Effects of alpha-tocopherol, beta-carotene, sodium tripolyphosphate, and salt on the quality of refrigerated, cooked, ground turkey and ground pork
17. Visions of a wetland: Linking culture and conservation at Lake Manyas, Turkey
18. Postmortem metabolism in turkeys and the effect of chilling time and temperatures in the development of pale, soft, and exudative meat
19. The effects of sodium diacetate and/or sodium lactate on the storage stability and acceptability of a restructured turkey steak manufactured with fibrinogen-thrombin binding system
20. Effects of modified atmosphere storage upon lipid oxidation in cooked turkey and pork as measured by chemical and sensory methods
  <<First  <Prev  Next>  Last>>  Jump to