AAAAAA
Results: 26-40/40
Authors:
BREWER MS
VEGA JD
Citation: Ms. Brewer et Jd. Vega, DETECTABLE ODOR THRESHOLDS OF SELECTED LIPID OXIDATION COMPOUNDS IN AMEAT MODEL SYSTEM, Journal of food science, 60(3), 1995, pp. 592-595
Authors:
MATULIS RJ
MCKEITH FK
SUTHERLAND JW
BREWER MS
Citation: Rj. Matulis et al., SENSORY CHARACTERISTICS OF FRANKFURTERS AS AFFECTED BY FAT, SALT, ANDPH, Journal of food science, 60(1), 1995, pp. 42-47
Authors:
MATULIS RJ
MCKEITH FK
SUTHERLAND JW
BREWER MS
Citation: Rj. Matulis et al., SENSORY CHARACTERISTICS OF FRANKFURTERS AS AFFECTED BY SALT, FAT, SOYPROTEIN, AND CARRAGEENAN, Journal of food science, 60(1), 1995, pp. 48-54
Authors:
BREWER MS
ROSTOGI BK
ARGOUDELIS L
SPROULS GK
Citation: Ms. Brewer et al., SODIUM LACTATE SODIUM-CHLORIDE EFFECTS ON AEROBIC PLATE COUNTS AND COLOR OF AEROBICALLY PACKAGED GROUND PORK, Journal of food science, 60(1), 1995, pp. 58-62
Authors:
BREWER MS
SPROULS GK
RUSSON C
Citation: Ms. Brewer et al., CONSUMER ATTITUDES TOWARD FOOD SAFETY ISSUES, Journal of food safety, 14(1), 1994, pp. 63-76
Authors:
MATULIS RJ
MCKEITH FK
BREWER MS
Citation: Rj. Matulis et al., PHYSICAL AND SENSORY CHARACTERISTICS OF COMMERCIALLY AVAILABLE FRANKFURTERS, Journal of food quality, 17(4), 1994, pp. 263-271
Authors:
BREWER MS
WU SY
FIELD RA
RAY B
Citation: Ms. Brewer et al., CARBON-MONOXIDE EFFECTS ON COLOR AND MICROBIAL COUNTS OF VACUUM-PACKAGED FRESH BEEF STEAKS IN REFRIGERATED STORAGE, Journal of food quality, 17(3), 1994, pp. 231-244
Authors:
BREWER MS
KLEIN BP
RASTOGI BK
PERRY AK
Citation: Ms. Brewer et al., MICROWAVE BLANCHING EFFECTS ON CHEMICAL, SENSORY AND COLOR CHARACTERISTICS OF FROZEN GREEN BEANS, Journal of food quality, 17(3), 1994, pp. 245-259
Authors:
WU SY
BREWER MS
Citation: Sy. Wu et Ms. Brewer, SOY PROTEIN ISOLATE ANTIOXIDANT EFFECT ON LIPID-PEROXIDATION OF GROUND-BEEF AND MICROSOMAL LIPIDS, Journal of food science, 59(4), 1994, pp. 702
Authors:
BRUGGEN KA
MCKEITH FK
BREWER MS
STITES CR
BECHTEL PJ
Citation: Ka. Bruggen et al., PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON, Journal of food quality, 16(4), 1993, pp. 263-272
Authors:
BRUGGEN K
MCKEITH FK
BREWER MS
Citation: K. Bruggen et al., EFFECT OF ENZYMATIC TENDERIZATION, BLADE TENDERIZATION, OR PRECOOKINGON SENSORY AND PROCESSING CHARACTERISTICS OF BEEF BACON, Journal of food quality, 16(3), 1993, pp. 209-221
Authors:
WU SYY
BREWER MS
Citation: Syy. Wu et Ms. Brewer, SCREENING ANTIOXIDATIVE AND PROOXIDATIVE ACTIVITY IN A SOLID MEDIUM MODEL SYSTEM, Journal of food biochemistry, 17(1), 1993, pp. 1-13
Authors:
BREWER MS
WU SY
Citation: Ms. Brewer et Sy. Wu, DISPLAY, PACKAGING, AND MEAT BLOCK LOCATION EFFECTS ON COLOR AND LIPID OXIDATION OF FROZEN LEAN GROUND-BEEF, Journal of food science, 58(6), 1993, pp. 1219-1223
SODIUM LACTATE SODIUM-CHLORIDE EFFECTS ON SENSORY CHARACTERISTICS ANDSHELF-LIFE OF FRESH GROUND PORK
Authors:
OCONNOR PL
BREWER MS
MCKEITH FK
NOVAKOFSKI JE
CARR TR
Citation: Pl. Oconnor et al., SODIUM LACTATE SODIUM-CHLORIDE EFFECTS ON SENSORY CHARACTERISTICS ANDSHELF-LIFE OF FRESH GROUND PORK, Journal of food science, 58(5), 1993, pp. 978
Authors:
MCKEITH FK
BREWER MS
OSADJAN PD
MATULIS RJ
BECHTEL PJ
Citation: Fk. Mckeith et al., SENSORY AND TEXTURAL CHARACTERISTICS OF RESTRUCTURED HAM COATED WITH EMULSIONS OF DIFFERENT FAT LEVELS, Journal of food science, 58(3), 1993, pp. 482-483