✦ LIBER ✦

Colour of normal and high pH beef heated to different temperatures as related to oxygenation

✍ Scribed by L. Gašperlin; B. Žlender; V. Abram

Book ID: 117497494
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 169 KB
Volume: 54
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(99)00115-1

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Colour of beef heated to different tempe

Colour of beef heated to different temperatures as related to meat ageing

✍ L Gašperlin; B Žlender; V Abram 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 207 KB

Cooked Color in High pH Beef Patties as

Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State

✍ B. W. BERRY 📂 Article 📅 1998 🏛 Institute of Food Technologists 🌐 English ⚖ 82 KB

Proliferation of and toxin formation byS

Proliferation of and toxin formation byStaphylococcus aureus in skimmed and acidified milk as related to different heat treatments and incubation temperatures

✍ Al-Talibi, Abdul Amir A. 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 535 KB

## Abstract This study was carried out in an attempt to minimize the total population of __St. aureus__ in skimmed and acidified milk and henceforth to avoid the endotoxin formation in milk and milk products prior to manufacturing. Different heat treatments and incubation temperatures were used for