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Found 3 results
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Souza, C.M.
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2012
C. M. Souza
,
Boler, D. D.
,
Clark, D. L.
,
Kutzler, L. W.
,
Holmer, S. F.
,
Summerfield, J. W.
,
Cannon, J. E.
,
Smit, N. R.
,
McKeith, F. K.
, and
Killefer, J.
,
“
Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties
”
,
Journal of Food Science
, vol. 7721893226285567364384175448128778, no. 1, pp. S54 - S61, 2012.
2011
C. M. Souza
,
Boler, D. D.
,
Clark, D. L.
,
Kutzler, L. W.
,
Holmer, S. F.
,
Summerfield, J. W.
,
Cannon, J. E.
,
Smit, N. R.
,
McKeith, F. K.
, and
Killefer, J.
,
“
The effects of high pressure processing on pork quality, palatability, and further processed products
”
,
Meat Science
, vol. 87, no. 4, pp. 419 - 427, 2011.
2009
A. J. Myers
,
Scramlin, S. M.
,
Dilger, A. C.
,
Souza, C. M.
,
McKeith, F. K.
, and
Killefer, J.
,
“
Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor
”
,
Meat Science
, vol. 82, no. 1, pp. 59 - 63, 2009.