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Results 1 - 10 of 616  for Great Falls College MSU

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Physiological Factors Influencing Toughness in Cooked Saddletail Snapper ( Lutjanus malabaricus

Forrest, Andrew John ; Exley, Paul ; Mayze, John ; Paulo, Carl ; Williams, David ; Sikes, Anita ; Poole, Susan Elizabeth

Journal of Food Science, October 2014, Vol.79(10), pp.C1877-C1885 [Peer Reviewed Journal]

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Comparison of Variable‐Blade to Allo‐Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness

Aussanasuwannakul, Aunchalee ; Slider, Susan D. ; Salem, Mohamed ; Yao, Jianbo ; Brett Kenney, Patrick

Journal of Food Science, September 2012, Vol.77(9), pp.S335-S341 [Peer Reviewed Journal]

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Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage

Feng, Chao‐Hui ; Li, Cheng ; García‐Martín, Juan Francisco ; Malakar, Pradeep Kumar ; Yan, Yue ; Liu, Yao‐Wen ; Wang, Wei ; Liu, Yun‐Tao ; Yang, Yong

Journal of Food Science, March 2017, Vol.82(3), pp.594-604 [Peer Reviewed Journal]

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Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked Quinoa

Wu, Geyang ; Morris, Craig F. ; Murphy, Kevin M.

Journal of Food Science, October 2017, Vol.82(10), pp.2387-2395 [Peer Reviewed Journal]

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Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

Duranton, Frédérique ; Simonin, Hélène ; Chéret, Romuald ; Guillou, Sandrine ; De Lamballerie, Marie

Journal of Food Science, August 2012, Vol.77(8), pp.E188-E194 [Peer Reviewed Journal]

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Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese

Shirashoji, N ; Aoyagi, H ; Jaeggi, J.J ; Lucey, J.A

Journal of Dairy Science, September 2016, Vol.99(9), pp.6983-6994 [Peer Reviewed Journal]

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Why is a soggy potato chip unappetizing?

Weiss, Giselle Weiss, Giselle (correspondence author)

Science (Washington), 7 Sept. 2001, Vol.293(5536), pp.1753-1754 [Peer Reviewed Journal]

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Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties 1 , 2 , 3

Wilfong, A. K ; Mckillip, K. V ; Gonzalez, J. M ; Houser, T. A ; Unruh, J. A ; Boyle, E. A. E ; O'Quinn, T. G

Journal of Animal Science, 2016, Vol. 94(11), pp.4943-4958 [Peer Reviewed Journal]

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Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance

Kowalczewski, Przemysaw ; Lewandowicz, Grayna ; Makowska, Agnieszka ; Knoll, Ismena ; Baszczak, Wioletta ; Biaas, Wojciech ; Kubiak, Piotr Kowalczewski, Przemysaw (correspondence author)

Journal of Food Science, June 2015, Vol.80(6), pp.S1377-S1382 [Peer Reviewed Journal]

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The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes

Calder, Beth ; Cowles, Emily ; Davis-Dentici, Katherine ; Bushway, Alfred Calder, Beth (correspondence author)

Journal of Food Science, Oct 2012, Vol.77(10), pp.S342-S347 [Peer Reviewed Journal]

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