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1
المؤلفون: B. G. Lyon, D. P. Smith, E. M. Savage
المصدر: Poultry Science. 84:345-349
مصطلحات موضوعية: chemistry.chemical_classification, Meat, Chemistry, Sodium, Sensation, Broiler, Salt (chemistry), chemistry.chemical_element, General Medicine, Sodium Chloride, Phosphate, Sensory analysis, Citric Acid, Phosphates, chemistry.chemical_compound, Acetic acid, Animals, Animal Science and Zoology, Cooking, Food science, Citric acid, Chickens, Flavor, Acetic Acid
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2
المؤلفون: G. Alvarez-Manilla, F. Soto-Cordova, B. G. Lyon, G. Y. Sénchez-Brambila, R. Pacheco-Aguilar
المصدر: Journal of Aquatic Food Product Technology. 13:55-67
مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, stomatognathic system, chemistry, Size-exclusion chromatography, food and beverages, Aquatic Science, Bitter taste, Mantle (mollusc), High-performance liquid chromatography, Flavor, Food Science, Amino acid
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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: Yud-Ren Chen, B. G. Lyon, Franklin E. Barton, Yongliang Liu
المصدر: Journal of Near Infrared Spectroscopy. 11:457-466
مصطلحات موضوعية: Component (thermodynamics), Two-dimensional correlation analysis, 010401 analytical chemistry, Near-infrared spectroscopy, Analytical chemistry, 01 natural sciences, Spectral line, 0104 chemical sciences, 2d analysis, Computational physics, 010309 optics, 0103 physical sciences, Correlation analysis, Principal component analysis, Spectral data, Spectroscopy, Mathematics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::121cd82d4a466bc88155525be1cc1cf2
https://doi.org/10.1255/jnirs.396 -
6
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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7
المؤلفون: B. G. Lyon, E. M. Savage, J. M. Perry, Ruthann B. Swanson
المصدر: Cereal Chemistry Journal. 80:45-51
مصطلحات موضوعية: Water activity, Chemistry, Organic Chemistry, food and beverages, Sensory system, Food science, Fat replacement, Sugar, Sensory analysis, Flavor, Food Science
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8
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 -
9
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 -
10
المؤلفون: C. E. Lyon, William R. Windham, Franklin E. Barton, B. G. Lyon
المصدر: Journal of Food Quality. 24:435-452
مصطلحات موضوعية: Animal science, Chemistry, Broiler, Safety, Risk, Reliability and Quality, Reflectivity, Food Science