Authors: SUTTON DS HAND LW NEWKIRK KA

Citation: Ds. Sutton et al., REDUCED FAT, HIGH-MOISTURE BEEF FRANKFURTERS AS AFFECTED BY CHOPPING TEMPERATURE, Journal of food science, 60(3), 1995, pp. 580

Authors: NEWKIRK KA HAND LW SUTTON DS

Citation: Ka. Newkirk et al., COOKING TREATMENT, MIXING TIME, AND MIXING TEMPERATURE AFFECT PEPPERONI CUPPING, Journal of food science, 60(3), 1995, pp. 583-586

Authors: HENSLEY JL HAND LW

Citation: Jl. Hensley et Lw. Hand, FORMULATION AND CHOPPING TEMPERATURE EFFECTS ON BEEF FRANKFURTERS, Journal of food science, 60(1), 1995, pp. 55