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1
المؤلفون: John A. Carpenter, C. E. Lyon, E. A. Motzer, A. E. Reynolds
المصدر: Journal of Food Science. 63:1007-1011
مصطلحات موضوعية: Moisture, Chemistry, Starch, Organoleptic, food and beverages, Isolated Soy Protein, biochemical phenomena, metabolism, and nutrition, FOOD STARCH, chemistry.chemical_compound, Brining, polycyclic compounds, Water holding capacity, Food science, Soy protein, Food Science
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2
المؤلفون: J.A. Cason ., J.M. Walker ., D. P. Smith, C. E. Lyon, Louis L. Young, J. A. Dickens
المصدر: International Journal of Poultry Science. 4:60-63
مصطلحات موضوعية: Chicken breast, Food Animals, Chemistry, animal diseases, fungi, digestive, oral, and skin physiology, technology, industry, and agriculture, Broiler, food and beverages, Animal Science and Zoology, Anatomy, Food science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::aa401bdc83450f6ff46603fffb53184f
https://doi.org/10.3923/ijps.2005.60.63 -
3
المؤلفون: C. E. Lyon, B. G. Lyon, William R. Windham, Yongliang Liu, Franklin E. Barton
المصدر: Journal of Agricultural and Food Chemistry. 52:505-510
مصطلحات موضوعية: Meat, Spectroscopy, Near-Infrared, Visible near infrared, Two-dimensional correlation analysis, Chemistry, Shear force, Analytical chemistry, General Chemistry, Spectral bands, Spectral line, Cold Temperature, Spectrophotometry, Food Preservation, Freezing, Correlation analysis, Animals, Frozen storage, Muscle, Skeletal, Rheology, General Agricultural and Biological Sciences, Chickens, Radiant intensity
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4
المؤلفون: William R. Windham, C. E. Lyon, B. G. Lyon, Yongliang Liu, E. M. Savage
المصدر: Poultry Science. 83:101-108
مصطلحات موضوعية: Meat, Biplot, Food Handling, Shear force, Sensory system, Food Preservation, Animals, Food science, Muscle, Skeletal, Flavor, Principal Component Analysis, Pigmentation, Chemistry, Food preservation, Broiler, General Medicine, Anatomy, Consumer Behavior, Hydrogen-Ion Concentration, Postmortem Changes, Taste, Chewiness, Principal component analysis, Food Technology, Animal Science and Zoology, Chickens
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5
المؤلفون: B. G. Lyon, E. M. Savage, C. E. Lyon
المصدر: Journal of Applied Poultry Research. 12:348-355
مصطلحات موضوعية: Ingredient, Broiler, Animal Science and Zoology, Food science, Texture (music), Broiler breeder, Mathematics
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6
المؤلفون: B. G. Lyon, D. P. Smith, C. E. Lyon
المصدر: Poultry Science. 81:1584-1588
مصطلحات موضوعية: Aging, Food deprivation, Animal feed, Broiler, Color, food and beverages, General Medicine, Biology, Dietary carbohydrate, Animal Feed, Zea mays, Dietary Carbohydrates, Animals, Animal Science and Zoology, Food science, Poultry Products, Food Deprivation, Fillet (mechanics), Chickens, Triticum
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10fb9c5eddf490bfc457dd486f54612a
https://doi.org/10.1093/ps/81.10.1584 -
7
المؤلفون: B. G. Lyon, James A. Dickens, C. E. Lyon
المصدر: Journal of Applied Poultry Research. 11:217-222
مصطلحات موضوعية: medicine.medical_specialty, business.industry, Broiler, food and beverages, Stimulation, Breast muscle, Surgery, Tenderness, Animal science, medicine, Animal Science and Zoology, medicine.symptom, skin and connective tissue diseases, business, Electric stimulation
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::31f79e3ba795e52f65c657010966ea22
https://doi.org/10.1093/japr/11.2.217 -
8
المؤلفون: C. E. Lyon, Keith W. Gates, G. Y. Sanchez-Brambila, J.R. Franco Santiago, Yao-Wen Huang, B.G. Lyon
المصدر: Journal of Food Science. 67:1559-1563
مصطلحات موضوعية: Papain, chemistry.chemical_compound, Whelk, Chromatography, Chemistry, Cysteine Endopeptidases, Chewiness, Organoleptic, food and beverages, Food science, Sweetness, Sensory analysis, Food Science
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9
المؤلفون: Yao-Wen Huang, Keith W. Gates, B.G. Lyon, G. Y. Sanchez-Brambila, C. E. Lyon
المصدر: Journal of Food Science. 67:1233-1239
مصطلحات موضوعية: food.ingredient, Abalone, Cysteine Endopeptidases, Anatomy, Biology, Protein degradation, biology.organism_classification, Sensory analysis, food, Haliotis fulgens, Texture (crystalline), Food science, Haliotis, Food Science, BLEU
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10
المؤلفون: C. E. Lyon, R. J. Buhr, J. A. Dickens
المصدر: Journal of Applied Poultry Research. 11:111-116
مصطلحات موضوعية: medicine.medical_specialty, business.industry, Broiler, food and beverages, Stimulation, Surgery, Tenderness, Animal science, medicine, Animal Science and Zoology, Cooked meat, medicine.symptom, business, Fillet (mechanics)
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fb05e239b60b40e67fbb32f69a1903c7
https://doi.org/10.1093/japr/11.1.111