Oat gum lowers glucose and insulin after an oral glucose load von Braaten, JT, Wood, PJ, Scott, FW, Riedel, KD, Poste, LM, Collins, MW

Volltext

Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index von Wood, Peter J, Braaten, Jan T, Scott, Fraser W, Riedel, Doreen, Poste, Linda M

Volltext

Durum Wheat Quality: Comparison of Chemical and Rheological Screening Tests with Sensory Analysis von Kovacs, M.I.P., Poste, L.M., Butler, G., Woods, S.M., Leisle, D., Noll, J.S., Dahlke, G.

Volltext

Time-intensity as a tool for the measurement of meat tenderness von Butler, G., Poste, L.M., Mackie, D.A., Jones, A.

Volltext

Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements von Fahmy, M. H, Boucher, J. M, Poste, L. M, Gregoire, R, Butler, G, Comeau, J. E

Volltext

Mass selection for 45-day body weight in Japanese quail: selection response, carcass composition, cooking properties, and sensory characteristics von Caron, N. (Universite Laval, Quebec, Canada), Minvielle, F, Desmarais, M, Poste, L.M

Volltext

Utilization of grass silage by cattle: effect of supplementation with different sources and amounts of protein von Veira, D. M, Butler, G, Proulx, J. G, Poste, L. M

Volltext

A sensory perspective of effect of feeds on flavor in meats: poultry meats von Poste, L.M. (Agriculture Canada, Ottawa, Canada)

Volltext

Laboratory methods for sensory analysis of food: Part 2 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

Volltext

MICROSTRUCTURAL MANIFESTATIONS OF 2 UNUSUAL PHENOMENA DETECTED IN EXPERIMENTAL ROAST PORK - A SCANNING AND TRANSMISSION ELECTRON-MICROSCOPY STUDY von ALLANWOJTAS, P, POSTE, LM

Volltext

Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products von Ma, C.-Y., Harwalkar, V.R., Poste, L.M., Sahasrabudhe, M.R.

Volltext

Effects of crossbreeding and sex on carcass composition cooking properties and sensory characteristics of pork von Martel, J, Minvielle, F, Poste, L.M

Volltext

Sensory analysis of meat from broiler chickens fed diets containing hulless oats (Avena nuda) von Poste, L.M, Butler, G, Cave, N.A, Burrows, V.D

Volltext

Laboratory Methods for Sensory Analysis of Food: Part 6 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

Volltext

Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet von Pommier, S.A., Poste, L.M., Butler, G.

Volltext

Laboratory methods for sensory analysis of food: Part 4 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

Volltext

Laboratory Methods for Sensory Analysis of Food: Part 3 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

Volltext

Laboratory methods for sensory analysis of food: Part 1 von POSTE, LM, MACKIE, DA, BUTLER, G, LARMOND, E

Volltext

Sensory evaluation of an all-dairy formulated cream-type cheese produced by a new method von Modler, H.W, Poste, L.M, Butler, G

Volltext

Effect of sex, electrical stimulation and conditioning time on carcass and meat characteristics of Romanov lambs von Pommier, SA, Fahmy, MH, Poste, LM, Butler, G

Volltext