Your search returned 33 results.

Results
	1.	Influences of anatomical location and muscle quality on porcine lipid composition. [electronic resource] by Jeremiah, L E Producer: 20121002 In: Meat science vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Development of a quality classification system for lamb carcasses. [electronic resource] by Jeremiah, L E Producer: 20121002 In: Meat science vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of Antioxidants on the Retail Appearance and Display-Life of Frozen Bacon [electronic resource] by Jeremiah, L E Publication details: Journal of food protection Feb 1988 In: Journal of food protection vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon. [electronic resource] by Jeremiah, L E Publication details: Journal of food protection Aug 1985 In: Journal of food protection vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Histological and shear properties of bovine muscle and their alteration during postmortem ageing. [electronic resource] by Jeremiah, L E Martin, A H Producer: 20121002 In: Meat science vol. 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Influence of Retail Display Temperature on Psychrotrophic Bacterial Growth and Beef Case-Life. [electronic resource] by Greer, G Gordon Jeremiah, L E Publication details: Journal of food protection Jul 1980 In: Journal of food protection vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Evaluation of a probe for predicting beef tenderness. [electronic resource] by Jeremiah, L E Phillips, D M Producer: 20121002 In: Meat science vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roasts. [electronic resource] by Jeremiah, L E Gibson, L L Producer: 20121002 In: Meat science vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	The influence of storage and display conditions on the color stability of display-ready pork loin roasts. [electronic resource] by Jeremiah, L E Gibson, L L Producer: 20121002 In: Meat science vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Proper Control of Retail Case Temperature Improves Beef Shelf Life [electronic resource] by Greer, G Gordon Jeremiah, L E Publication details: Journal of food protection Apr 1981 In: Journal of food protection vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of Retail Sanitation on the Bacterial Load and Shelf Life of Beef. [electronic resource] by Greer, G Gordon Jeremiah, L E Publication details: Journal of food protection Apr 1980 In: Journal of food protection vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	The Effects of Spray Chilling and Vacuum Packaged Storage on Purge Losses and the Retail Properties of Pork. [electronic resource] by Jeremiah, L E Jones, S D M Publication details: Journal of food protection Jul 1989 In: Journal of food protection vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Effects of Wholesale and Retail Contamination on the Case Life of Beef [electronic resource] by Greer, G Gordon Jeremiah, L E Weiss, G M Publication details: Journal of food protection Oct 1983 In: Journal of food protection vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Bacteriology and Retail Case Life of Pork After Storage in Carbon Dioxide. [electronic resource] by Greer, G G Dilts, B D Jeremiah, L E Publication details: Journal of food protection Aug 1993 In: Journal of food protection vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	The effects of various post-mortem treatments on certain physical and sensory properties of three different bovine muscles. [electronic resource] by Jeremiah, L E Martin, A H Murray, A C Producer: 20121002 In: Meat science vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	The effects of ante-mortem feed and water withdrawal, ante-mortem electrolyte supplementation, and post-mortem electrical stimulation on the palatability and consumer acceptance of bull beef after ageing (6 days at 1°C). [electronic resource] by Jeremiah, L E Schaefer, A L Gibson, L L Producer: 20121002 In: Meat science vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts. [electronic resource] by Jeremiah, L E Murray, A C Gibson, L L Producer: 20121002 In: Meat science vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality. [electronic resource] by Jones, S D Jeremiah, L E Robertson, W M Producer: 20121002 In: Meat science vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality. [electronic resource] by Jeremiah, L E Gibson, L L Argnosa, G C Producer: 20121002 In: Meat science vol. 40 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups. [electronic resource] by Jeremiah, L E A K W, T Gibson, L L Producer: 20121002 In: Meat science vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search

Availability

Authors

Topics

Languages

Your search returned 33 results.