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Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods
(University of Missouri--Columbia, 2007)
The objectives of this research were to carry out an analytical and sensory comparative studies on the flavor constituents of milk from three production systems: organic (O), pasture-feed based system (P), and conventional ...
Resveratrol and procyanidin content in select Missouri red wines
(University of Missouri--Columbia, 2009)
in the skins of grapes and are present in higher quantities in red wines than white wines. These polyphenols levels have been reported for wines around the world. However, the Norton grape is one of the predominant grapes grown in Missouri, and there is limited...
Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
(University of Missouri--Columbia, 2008)
Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates and diacetates. This project evaluated the effect of Ional (1.5%, 2.5%, 3.5%), Ional LC (1.5%, 2.5%, 3.5%) and Optiform ...