Search Results - Eigel, W.E

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  1. 1
    Duration of kilning treatment on α-amylase, β-amylase and endo-(1,3)(1,4)-β- d-glucanase activity of malted sorghum ( Sorghum bicolor)

    Duration of kilning treatment on α-amylase, β-amylase and endo-(1,3)(1,4)-β- d-glucanase activity of malted sorghum ( Sorghum bicolor) by Uriyo, M, Eigel, W.E

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  2. 2
    Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

    Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast by Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.E., Graham, P.P., Lenz, G.E., Noble, R.B.

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    Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations

    Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations by Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.E., Graham, P.P., Lenz, G.E., Noble, R.B.

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