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Results: 1-12 |
Results: 12
Relationships among chemical, cooking and color properties of beef pattiescooked to four internal temperatures
Authors: Berry, BW Lyon, BG Soderberg, D Clinch, N
Citation: Bw. Berry et al., Relationships among chemical, cooking and color properties of beef pattiescooked to four internal temperatures, J MUSCLE F, 12(3), 2001, pp. 219-236
Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef
Authors: Anderson, ET Berry, BW
Citation: Et. Anderson et Bw. Berry, Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef, FOOD RES IN, 34(8), 2001, pp. 689-694
Postcooking temperature changes in beef patties
Authors: Berry, BW Bigner-George, ME
Citation: Bw. Berry et Me. Bigner-george, Postcooking temperature changes in beef patties, J FOOD PROT, 64(9), 2001, pp. 1405-1411
Variation in the tenderness of beef strip loins and improvement in tenderness by use of hydrodynamic pressure processing (HDP)
Authors: Spanier, AM Berry, BW Solomon, MB
Citation: Am. Spanier et al., Variation in the tenderness of beef strip loins and improvement in tenderness by use of hydrodynamic pressure processing (HDP), J MUSCLE F, 11(3), 2000, pp. 183-196
Factors affecting color properties of beef patties cooked on an outdoor gas grill
Authors: Berry, BW Bigner-George, ME
Citation: Bw. Berry et Me. Bigner-george, Factors affecting color properties of beef patties cooked on an outdoor gas grill, J MUSCLE F, 11(3), 2000, pp. 213-226
Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures
Authors: Lyon, BG Berry, BW Soderberg, D Clinch, N
Citation: Bg. Lyon et al., Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures, J FOOD PROT, 63(10), 2000, pp. 1389-1398
Sensory, shear, and cooking properties of lower-fat beef patties made withinner pea fiber
Authors: Anderson, ET Berry, BW
Citation: Et. Anderson et Bw. Berry, Sensory, shear, and cooking properties of lower-fat beef patties made withinner pea fiber, J FOOD SCI, 65(5), 2000, pp. 805-810
Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties
Authors: Bigner-George, ME Berry, BW
Citation: Me. Bigner-george et Bw. Berry, Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties, J FOOD SCI, 65(1), 2000, pp. 2-8
Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color
Authors: Berry, BW Bigner-George, ME
Citation: Bw. Berry et Me. Bigner-george, Properties of beef patties cooked to elevated internal temperatures as a means of reducing pink color, J MUSCLE F, 10(3), 1999, pp. 215-230
Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties
Authors: Sair, AI Booren, AM Berry, BW Smith, DM
Citation: Ai. Sair et al., Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties, J FOOD PROT, 62(2), 1999, pp. 156-161
Hot processing and grind size affect properties of cooked beef patties
Authors: Berry, BW Bigner-George, ME Eastridge, JS
Citation: Bw. Berry et al., Hot processing and grind size affect properties of cooked beef patties, MEAT SCI, 53(1), 1999, pp. 37-43
Microstructure changes in connective tissue of bovine semimembranosus muscle caused bg hydrodynamic shock waves
Authors: Zuckerman, H Berry, BW Eastridge, JS Solomon, MB
Citation: H. Zuckerman et al., Microstructure changes in connective tissue of bovine semimembranosus muscle caused bg hydrodynamic shock waves, SCANNING, 21(2), 1999, pp. 128-129
Risultati: 1-12 |