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Items: 5

1.

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus.

Colle MJ, Richard RP, Killinger KM, Bohlscheid JC, Gray AR, Loucks WI, Day RN, Cochran AS, Nasados JA, Doumit ME.

Meat Sci. 2016 Sep;119:110-7. doi: 10.1016/j.meatsci.2016.04.028. Epub 2016 Apr 21.

PMID:
27155799
2.

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum.

Colle MJ, Richard RP, Killinger KM, Bohlscheid JC, Gray AR, Loucks WI, Day RN, Cochran AS, Nasados JA, Doumit ME.

Meat Sci. 2015 Dec;110:32-9. doi: 10.1016/j.meatsci.2015.06.013. Epub 2015 Jul 2.

PMID:
26172241
3.

Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis.

Childs BC, Bohlscheid JC, Edwards CG.

Food Microbiol. 2015 Apr;46:604-609. doi: 10.1016/j.fm.2014.10.006. Epub 2014 Oct 29.

PMID:
25475334
4.

The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.

Bohlscheid JC, Fellman JK, Wang XD, Ansen D, Edwards CG.

J Appl Microbiol. 2007 Feb;102(2):390-400.

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