E-LIB Suche - Ergebnisse für: Cornforth, D. P.

1

Evaluation of Antioxidant Effects of Raisin Paste in Cooked..:

Vasavada, M.N. ; Cornforth, D.P.
Journal of Food Science. 71 (2006) 4 - p. , 2006

Link: https://doi.org/10.1111/..

2

Carbon Monoxide as a Colorant in Cooked or Fermented Sausag..:

Sørheim, O. ; Langsrud, Ø. ; Cornforth, D.P....
Journal of Food Science. 71 (2006) 9 - p. , 2006

Link: https://doi.org/10.1111/..

3

Sensory Evaluation of Ground Beef Stored in High‐oxygen Mod..:

Jayasingh, P. ; Cornforth, D.P. ; Brennand, C.P...
Journal of Food Science. 67 (2002) 9 - p. 3493-3496 , 2002

Link: https://doi.org/10.1111/..

4

Evaluation of the Antioxidant Effects of Dried Milk Mineral..:

Cornforth, D.P. ; West, E.M.
Journal of Food Science. 67 (2002) 2 - p. 615-618 , 2002

Link: https://doi.org/10.1111/..

5

Minimum sodium nitrite levels for pinking of various cooked..:

Heaton, K.M. ; Cornforth, D.P. ; Moiseev, I.V...
Meat Science. 55 (2000) 3 - p. 321-329 , 2000

Link: https://doi.org/10.1016/..

6

Treatments for Prevention of Persistent Pinking in Dark‐Cut..:

Moiseev, I. V. ; Cornforth, D. P.
Journal of Food Science. 64 (1999) 4 - p. 738-743 , 1999

Link: https://doi.org/10.1111/..

7

Carbon Monoxide, Nitric Oxide, and Nitrogen Dioxide Levels ..:

Cornforth, D. P. ; Rabovitser, J. K. ; Ahuja, S....
Journal of Agricultural and Food Chemistry. 46 (1998) 1 - p. 255-261 , 1998

Link: https://doi.org/10.1021/..

8

Acceptability and Composition of Some Acidified Meat and Ve..:

QUINTON, R.D. ; CORNFORTH, D.P. ; HENDRICKS, D.G...
Journal of Food Science. 62 (1997) 6 - p. 1250-1254 , 1997

Link: https://doi.org/10.1111/..

9

Sodium hydroxide and sodium tripolyphosphate effects on bin..:

Moiseev, I.V. ; Cornforth, D.P.
Meat Science. 45 (1997) 1 - p. 53-60 , 1997

Link: https://doi.org/10.1016/..

10

Effects of time on feed and post-mortem aging on palatabili..:

Xie, Y.R. ; Busboom, J.R. ; Cornforth, D.P....
Meat Science. 43 (1996) 2 - p. 157-166 , 1996

Link: https://doi.org/10.1016/..

11

Nonfat Dry Milk Inhibits Pink Discoloration in Turkey Rolls:

DOBSON, B.N. ; CORNFORTH, D.P.
Poultry Science. 71 (1992) 11 - p. 1943-1946 , 1992

Link: https://doi.org/10.3382/..

12

Nitrite Inhibition of Clostridium botulinum: Electron Spin ..:

Reddy, D. ; Lancaster, J. R. ; Cornforth, D. P.
Science. 221 (1983) 4612 - p. 769-770 , 1983

Link: https://www.jstor.org/st..

13

Bioavailability to Anemic Rats of Iron from Fresh, Cooked o..:

Park, Y. W. ; Mahoney, A. W. ; Cornforth, D. P...
The Journal of Nutrition. 113 (1983) 3 - p. 680-687 , 1983

Link: https://doi.org/10.1093/..

14

Nitrite Inhibition ofClostridium botulinum: Electron Spin R..:

Reddy, D. ; Lancaster Jr, J. R. ; Cornforth, D. P.
Science. 221 (1983) 4612 - p. 769-770 , 1983

Link: https://doi.org/10.1126/..

15

Effects of N-nitrosopyrrolidine, nitrite and pyrrolidine on..:

Pearson, A.M. ; Sleight, S.D. ; Cornforth, D.P..
Meat Science. 7 (1982) 4 - p. 259-268 , 1982

Link: https://doi.org/10.1016/..