Showing 1 - 10 results of 10 for search 'Barbut, Shai', query time: 0.17s Refine Results
  1. 1
    Poultry products processing an industry guide
    by Barbut, Shai
    Published c200
    Texto biblioteca
    UBA FA


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  2. 2
    Research Note : Effects of fiber source on the physicochemical properties of lean poultry meat products
    Article/Letter to editor biblioteca
    WUR NL


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  3. 3
    Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color
    Article/Letter to editor biblioteca
    WUR NL


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  4. 4
    Collagen use for co-extruded sausage casings – A review
    Article/Letter to editor biblioteca
    WUR NL


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  5. 5
    Effects of protein level and fat oil on emulsion stability, texture, microstructure and color of meat batters
    Texto biblioteca
    UBA FA


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  6. 6
    Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters
    Article/Letter to editor biblioteca
    WUR NL


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  7. 7
    Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens
    Article/Letter to editor biblioteca
    WUR NL


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  8. 8
    Properties of different poultry skins sources in relation to co-extruded sausage casings
    Article/Letter to editor biblioteca
    WUR NL


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  9. 9
    Effects of broiler weight and strain on skin collagen characteristics and their applicability for co-extruded sausage casings
    Article/Letter to editor biblioteca
    WUR NL


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  10. 10
    Evaluation of cattle skin collagen for producing co-extrusion sausage casing
    Article/Letter to editor biblioteca
    WUR NL


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