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Research article

First published 2009-08

The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat

M. Danowska-Oziewicz, M. Karpińska-Tymoszczyk, J. Borowski [...]

Food Science and Technology International

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Research article

First published 2005-02

Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages

M. D. Selgas, E. Cáceres, M. L. García

Food Science and Technology International

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Research article

First published 1999-12

Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso

P. Hernández, J.L. Navarro, F. Toldrá

Food Science and Technology International

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Research article

First published 2006-10

Effect of Natural Stabilised Pork Haem Pigment on the Colour,Colour Stability and Texture of Cooked Hams from Pale,Soft and Exudative Meat

M. A. Oliver, J. Polo, N. Panella [...]

Food Science and Technology International

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Research article

First published 2014-1

Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product

Fernando Pérez-Rodríguez, Arturo Rivera Zamorano, Guiomar Denisse Posada-Izquierdo [...]

Food Science and Technology International

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Research article

First published 2007-01

The influence of a cooked-meat meal on estimated glomerular filtration rate

Annals of Clinical Biochemistry: International Journal of Laboratory Medicine

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Research article

First published 2018-10

Cooking loss,tenderness,and sensory evaluation of chicken meat roasted after wrapping with edible films

Ahmet Oktay Küçüközet, Mustafa Kemal Uslu

Food Science and Technology International

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Research article

First published 1974-10

Cooking Frozen Meats

D.W. Townsend

Perspectives in Public Health

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Research article

First published 2020-4

Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

Birol Kılıç, Azim Şimşek, James R Claus [...]

Food Science and Technology International

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Research article

First published 2021-1

Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats

Marielle Maria de Oliveira Paula, Armando Abel Massingue, Ana Paula Rocha de Moura [...]

Food Science and Technology International

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