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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 ...
Physical and chemical attributes of a defatted soy flour meat analog
(University of Missouri--Columbia, 2007)
, and three cooking temperatures) factorial experiment with 2 replications was conducted. The first set of information acquired was the extruder responses. To observe any differences in texture, a texture profile analysis (TPA) was conducted. Color tests were...