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Results: 1-25/40
Authors:
ELLIS M
BREWER MS
SUTTON DS
LAN HY
JOHNSON RC
MCKEITH FK
Citation: M. Ellis et al., AGING AND COOKING EFFECTS ON SENSORY TRAITS OF FORK FROM PIGS OF DIFFERENT BREED LINES, Journal of muscle foods, 9(3), 1998, pp. 281-291
Authors:
BREWER MS
LAN HY
MCKEITH FK
Citation: Ms. Brewer et al., CONSUMER EVALUATION OF PORK APPEARANCE WITH DIFFERING PHYSIOLOGICAL AND PACKAGING CONDITIONS, Journal of muscle foods, 9(2), 1998, pp. 173-183
Authors:
ZHU LG
BREWER MS
Citation: Lg. Zhu et Ms. Brewer, DISCOLORATION OF FRESH PORK AS RELATED TO MUSCLE AND DISPLAY CONDITIONS, Journal of food science, 63(5), 1998, pp. 763-767
Authors:
ZHU LG
BREWER MS
Citation: Lg. Zhu et Ms. Brewer, METMYOGLOBIN REDUCING CAPACITY OF FRESH NORMAL, PSE, AND DFD PORK DURING RETAIL DISPLAY, Journal of food science, 63(3), 1998, pp. 390-393
Authors:
SWENSEN K
ELLIS M
BREWER MS
NOVAKOFSKI J
MCKEITH FK
Citation: K. Swensen et al., PORK CARCASS COMPOSITION - I - INTERRELATIONSHIPS OF COMPOSITIONAL END-POINTS, Journal of animal science, 76(9), 1998, pp. 2399-2404
Authors:
SWENSEN K
ELLIS M
BREWER MS
NOVAKOFSKI J
MCKEITH FK
Citation: K. Swensen et al., PORK CARCASS COMPOSITION - II - USE OF INDICATOR CUTS FOR PREDICTING CARCASS COMPOSITION, Journal of animal science, 76(9), 1998, pp. 2405-2414
Authors:
WANG C
ZHU L
BREWER MS
Citation: C. Wang et al., COMPARISON OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES DETERMINATIONMETHODS IN VARIOUS TYPES OF FROZEN, FRESH MEAT, Journal of food lipids, 4(2), 1997, pp. 87-96
Authors:
BEGUM S
BREWER MS
Citation: S. Begum et Ms. Brewer, MICROWAVE BLANCHING EFFECTS ON COLOR, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN ASPARAGUS, Journal of food quality, 20(6), 1997, pp. 471-481
Authors:
SPROULS GK
BREWER MS
Citation: Gk. Sprouls et Ms. Brewer, ALPHA-TOCOPHEROL EFFECTS ON COLOR AND SENSORY CHARACTERISTICS OF GROUND PORK DURING RETAIL DISPLAY, Journal of food quality, 20(6), 1997, pp. 501-511
Authors:
ROTH DM
MCKEITH FK
BREWER MS
Citation: Dm. Roth et al., PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGE, Journal of food quality, 20(6), 1997, pp. 567-574
Authors:
SPROULS GK
BREWER MS
Citation: Gk. Sprouls et Ms. Brewer, TOCOPHEROL EFFECTS ON FROZEN GROUND PORK COLOR, Journal of food quality, 20(1), 1997, pp. 1-15
Authors:
MCCAW J
ELLIS M
BREWER MS
MCKEITH FK
Citation: J. Mccaw et al., INCUBATION-TEMPERATURE EFFECTS ON PHYSICAL CHARACTERISTICS OF NORMAL,DARK, FIRM AND DRY, AND HALOTHANE-CARRIER PORK LONGISSIMUS, Journal of animal science, 75(6), 1997, pp. 1547-1552
Authors:
SCHWANKE S
IKINS WG
KASTNER C
BREWER MS
Citation: S. Schwanke et al., EFFECTS OF LIQUID SMOKE ON LIPID OXIDATION IN A BEEF MODEL SYSTEM ANDRESTRUCTURED ROASTS, Journal of food lipids, 3(2), 1996, pp. 99-113
Authors:
KIM NM
BREWER MS
Citation: Nm. Kim et Ms. Brewer, SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATEIN A MODEL SYSTEM, Journal of sensory studies, 11(2), 1996, pp. 165-173
Authors:
SCHMALL TL
BREWER MS
Citation: Tl. Schmall et Ms. Brewer, MEDIUM-CHAIN TRIGLYCERIDE EFFECTS ON SENSORY AND PHYSICAL CHARACTERISTICS OF SHORTENED CAKES, Journal of food quality, 19(4), 1996, pp. 295-302
Authors:
LEAVESLEY GH
MARKSTROM SL
BREWER MS
VIGER RJ
Citation: Gh. Leavesley et al., THE MODULAR MODELING SYSTEM (MMS) - THE PHYSICAL PROCESS MODELING COMPONENT OF A DATABASE-CENTERED DECISION-SUPPORT SYSTEM FOR WATER AND POWER MANAGEMENT, Water, air and soil pollution, 90(1-2), 1996, pp. 303-311
Authors:
PARK S
BREWER MS
MCKEITH FK
BECHTEL PJ
NOVAKOFSKI J
Citation: S. Park et al., COMPOSITION OF SURIMI-LIKE MATERIAL FROM BEEF OR PORK, Journal of food science, 61(4), 1996, pp. 717-720
Authors:
PARK S
BREWER MS
MCKEITH FK
BECHTEL PJ
NOVAKOFSKI J
Citation: S. Park et al., SALT, CRYOPROTECTANTS AND PREHEATING TEMPERATURE EFFECTS ON SURIMI-LIKE MATERIAL FROM BEEF OR PORK, Journal of food science, 61(4), 1996, pp. 790-795
Authors:
PARK S
BREWER MS
NOVAKOFSKI J
BECHTEL PJ
MCKEITH FK
Citation: S. Park et al., PROCESS AND CHARACTERISTICS FOR A SURIMI-LIKE MATERIAL MADE FROM BEEFOR PORK, Journal of food science, 61(2), 1996, pp. 422-427
Authors:
BREWER MS
Citation: Ms. Brewer, MANAGEMENT OF THE PANCREATIC STUMP DURING THE WHIPPLE OPERATION, The American journal of surgery, 171(4), 1996, pp. 438-438
Authors:
BREWER MS
BEGUM S
BOZEMAN A
Citation: Ms. Brewer et al., MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLI, Journal of food quality, 18(6), 1995, pp. 479-493
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION OF PORK, BEEF, FISH, CHICKEN AND TURKEY MUSCLES AS AFFECTED BY HEATING RATE AND PH, Journal of food science, 60(5), 1995, pp. 936
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION OF MYOFIBRILS FROM PORK, BEEF, FISH, CHICKEN AND TURKEY, Journal of food science, 60(5), 1995, pp. 941-945
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION OF STRETCHED AND COLD-SHORTENED BOVINE STERNOMANDIBULARIS MUSCLE AND MYOFIBRILS, Journal of food science, 60(4), 1995, pp. 661-663
Authors:
LAN YH
NOVAKOFSKI J
MCCUSKER RH
BREWER MS
CARR TR
MCKEITH FK
Citation: Yh. Lan et al., THERMAL GELATION PROPERTIES OF PROTEIN-FRACTIONS FROM PORK AND CHICKEN BREAST MUSCLES, Journal of food science, 60(4), 1995, pp. 742