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Economics, Business and Industry: products and commodities > agricultural products > foods > patties × 118 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) Effect of fat score on the quality of various meat products Meat science equipment (6)    (Click to View) THE Influence of cooking method on the quality of pork patties Journal of food processing and preservation (Click to View) Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology Meat science (Click to View) Packaging evaluation for high-pressure high-temperature sterilization of shelf-stable foods Journal of food process engineering (Click to View) 2-Dodecylcyclobutanone as an irradiation dose indicator to identify and estimate original dose in irradiated ground beef European food research and technology all 6 items... information science (1)    (Click to View) Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective Meat science materials science (11)    (Click to View) Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability Meat science (Click to View) Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil Meat science (Click to View) Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties Food and bioprocess technology (Click to View) Multiphase and multicomponent transport with phase change during meat cooking Journal of food engineering all 11 items... mathematics and statistics (11)    (Click to View) Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber Lebensmittel-Wissenschaft (Click to View) A mixture-enthalpy fixed-grid model for temperature evolution and heterocyclic-amine formation in a frying beef patty Food research international (Click to View) Multiphase and multicomponent transport with phase change during meat cooking Journal of food engineering (Click to View) 2-Dodecylcyclobutanone as an irradiation dose indicator to identify and estimate original dose in irradiated ground beef European food research and technology all 11 items... methodology (29)    (Click to View) Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber Lebensmittel-Wissenschaft (Click to View) Roselle (Hibiscus sabdariffa L.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology Meat science (Click to View) Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage Food chemistry (Click to View) Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties Journal of the science of food and agriculture all 29 items... research (19)    (Click to View) The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork Journal of sensory studies (Click to View) Packaging evaluation for high-pressure high-temperature sterilization of shelf-stable foods Journal of food process engineering (Click to View) Omega-3 fatty acids affected human perception of ground beef negatively Meat science (Click to View) Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants Journal of the science of food and agriculture all 19 items... support systems and models (8)    (Click to View) Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber Lebensmittel-Wissenschaft (Click to View) Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties Food chemistry (Click to View) A mixture-enthalpy fixed-grid model for temperature evolution and heterocyclic-amine formation in a frying beef patty Food research international (Click to View) Multiphase and multicomponent transport with phase change during meat cooking Journal of food engineering all 8 items... technology (65)    (Click to View) Effects of succinate on ground beef color and premature browning Meat science (Click to View) Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage Food chemistry (Click to View) Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties Journal of the science of food and agriculture (Click to View) Effects of using plum puree on some properties of low fat beef patties Meat science all 65 items...