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2012 | 3 |
2013 | 2 |
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2024 | 0 |
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Page 1
Effect of varying salt and fat levels on the sensory quality of beef patties.
Meat Sci. 2012 Aug;91(4):460-5. doi: 10.1016/j.meatsci.2012.02.032. Epub 2012 Mar 6.
Meat Sci. 2012.
PMID: 22445488
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient.
Tobin BD, O'Sullivan MG, Hamill R, Kerry JP.
Tobin BD, et al.
Meat Sci. 2014 Jun;97(2):207-13. doi: 10.1016/j.meatsci.2014.01.010. Epub 2014 Jan 25.
Meat Sci. 2014.
PMID: 24583329
Item in Clipboard
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.
Tobin BD, O'Sullivan MG, Hamill R, Kerry JP.
Tobin BD, et al.
Food Chem. 2014 May 1;150:187-92. doi: 10.1016/j.foodchem.2013.10.138. Epub 2013 Nov 5.
Food Chem. 2014.
PMID: 24360438
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Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.
Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
Tobin BD, et al.
Meat Sci. 2012 Dec;92(4):659-66. doi: 10.1016/j.meatsci.2012.06.017. Epub 2012 Jun 24.
Meat Sci. 2012.
PMID: 22784420
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The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.
Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
Tobin BD, et al.
Meat Sci. 2013 Feb;93(2):145-52. doi: 10.1016/j.meatsci.2012.08.008. Epub 2012 Aug 24.
Meat Sci. 2013.
PMID: 23022579
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