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Results:
1-16
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Results: 16
Authors:
Brewer, MS
Zhu, LG
McKeith, FK
Citation: Ms. Brewer et al., Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics, MEAT SCI, 59(2), 2001, pp. 153-163
Authors:
Brewer, MS
Zhu, LG
Bidner, B
Meisinger, DJ
McKeith, FK
Citation: Ms. Brewer et al., Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters, MEAT SCI, 57(2), 2001, pp. 169-176
Authors:
Begum, S
Brewer, MS
Citation: S. Begum et Ms. Brewer, Chemical, nutritive and sensory characteristics of tomatoes before and after conventional and microwave blanching and during frozen storage, J FOOD QUAL, 24(1), 2001, pp. 1-15
Authors:
Zhu, LG
Bidner, B
Brewer, MS
Citation: Lg. Zhu et al., Postmortem pH, muscle, and refrigerated storage effects on ability of vacuum-packaged pork to bloom, J FOOD SCI, 66(8), 2001, pp. 1230-1235
Authors:
Heavner, J
Brewer, MS
Novakofski, J
Mckeith, FK
Citation: J. Heavner et al., Comparison of high pressure water to whizard knife removal of beef and pork tissue from vertebrae, J MUSCLE F, 11(4), 2000, pp. 293-306
Authors:
Brewer, MS
Vega, JD
Perkins, EG
Citation: Ms. Brewer et al., Volatile compounds and sensory characteristics of frying fats, J FOOD LIPI, 6(1), 1999, pp. 47-61
Filter aid removal of selected volatile compounds: Effect on sensory characteristics of French fries
Authors:
Brewer, MS
Vega, JD
Perkins, EG
Citation: Ms. Brewer et al., Filter aid removal of selected volatile compounds: Effect on sensory characteristics of French fries, J FOOD LIPI, 6(1), 1999, pp. 63-74
Authors:
Zhu, LG
Brewer, MS
Citation: Lg. Zhu et Ms. Brewer, Relationship between instrumental and visual color in a raw, fresh beef and chicken model system, J MUSCLE F, 10(2), 1999, pp. 131-146
Authors:
Wang, C
Brewer, MS
Citation: C. Wang et Ms. Brewer, Sodium lactate sodium polyphosphate effects on oxidation in precooked frozen pork patties, J MUSCLE F, 10(2), 1999, pp. 147-162
Authors:
Roth, DM
McKeith, FK
Brewer, MS
Citation: Dm. Roth et al., Processing parameter effects on sensory and instrumental texture characteristics of reduced-fat ground beef patties, J MUSCLE F, 10(2), 1999, pp. 163-176
Authors:
Brewer, MS
Citation: Ms. Brewer, Current status of bovine spongiform encephalopathy - A review, J MUSCLE F, 10(1), 1999, pp. 97-117
Authors:
Brewer, MS
Novakofski, J
Citation: Ms. Brewer et J. Novakofski, Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system, MEAT SCI, 52(4), 1999, pp. 443-451
Authors:
Brewer, MS
Gusse, M
McKeith, FK
Citation: Ms. Brewer et al., Effects of injection of a dilute phosphate-salt solution on pork characteristics from PSE, normal and DFD carcasses, J FOOD QUAL, 22(4), 1999, pp. 375-385
Authors:
Brewer, MS
McKeith, FK
Citation: Ms. Brewer et Fk. Mckeith, Consumer-rated quality characteristics as related to purchase intent of fresh pork, J FOOD SCI, 64(1), 1999, pp. 171-174
Authors:
Chapman-Novakofski, K
Brewer, MS
Riskowski, J
Burkowski, C
Winter, L
Citation: K. Chapman-novakofski et al., Alterations in taste thresholds in men with chronic obstructive pulmonary disease, J AM DIET A, 99(12), 1999, pp. 1536-1541
Authors:
Banks, WT
Wang, C
Brewer, MS
Citation: Wt. Banks et al., Sodium lactate sodium tripolyphosphate combination effects on aerobic plate counts, pH and color of fresh pork Longissimus muscle, MEAT SCI, 50(4), 1998, pp. 499-504
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1-16
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