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Collection:
Agricultural Communications Documentation Center (ACDC)
Contributers:
Bryhni, E.A. (author), Hunt, M.C. (author), and Ofstad, R. (author)
Format:
Journal article
Publication Date:
2002-11
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C16300
Journal Title:
Journal of Food Science
Journal Title Details:
67(9)
Notes:
Posted on: <a href="http://www.ift.org/publications/docshop/jfs_shop/jfsindex.shtml">www.ift.org/publications/docshop/jfs_shop/jfsindex.shtml</a>, Consumers were able to discriminate between "normal" and "rancid" sausage, and preferred "normal." No differences in preference or flavor were detected between the pork chop groups.
Collection:
Agricultural Communications Documentation Center (ACDC)
Contributers:
Rollin, Bernard E. (author)
Format:
Journal article
Publication Date:
2002-06-19
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 177 Document Number: C30539
Journal Title:
Christian Century
Journal Title Details:
119(13) : 10-11
Collection:
Agricultural Communications Documentation Center (ACDC)
Contributers:
Grannis, Jennifer (author) and Thilmany, Dawn D. (author)
Format:
Journal article
Publication Date:
2002
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C22422
Journal Title:
Agribusiness
Journal Title Details:
18(4) : 475-489
Collection:
Agricultural Communications Documentation Center (ACDC)
Contributers:
Jensen, J. (author), McKeith, F.K. (author), M.S. Brewer (author), Prestat, C. (author), and Zhu, L.G. (author)
Format:
Journal article
Publication Date:
2002
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 147 Document Number: C23370
Journal Title:
Journal of Muscle Foods
Journal Title Details:
13 : 53-68
Notes:
ACDC has abstract, Consumer reactions to pumping different amounts of a phosphate, salt and water mixture into vacuum-packaged pork loin roasts to enhance color and general appearance.