Authors:
CHIN KB
KEETON JT
LONGNECKER MT
LAMKEY JW
Citation: Kb. Chin et al., FUNCTIONAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF LOW-FAT BOLOGNA (MODEL SYSTEM) WITH A KONJAC BLEND, Journal of food science, 63(5), 1998, pp. 801-807
Authors:
CHIN KB
KEETON JT
LONGNECKER MT
LAMKEY JW
Citation: Kb. Chin et al., LOW-FAT BOLOGNA IN A MODEL SYSTEM WITH VARYING TYPES AND LEVELS OF KONJAC BLENDS, Journal of food science, 63(5), 1998, pp. 808-813
Citation: Kw. Lin et Jt. Keeton, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF LOW-FAT, PRECOOKED GROUND-BEEF PATTIES CONTAINING CARRAGEENAN AND SODIUM ALGINATE, Journal of food science, 63(4), 1998, pp. 571-574
Citation: Jw. Stalder et al., LACTATE-DEHYDROGENASE ACTIVITY AS AN END-POINT HEATING INDICATOR IN COOKED BEEF, Journal of food science, 62(2), 1997, pp. 316-320
Citation: V. Spadaro et Jt. Keeton, QUALITATIVE AND QUANTITATIVE TEXTURAL ASSESSMENT OF COOKED GROUND-BEEF PATTIES, Journal of food science, 61(1), 1996, pp. 235-240
Authors:
MORRIS CA
HARRIS SD
MAY SG
JACKSON TC
HALE DS
MILLER RK
KEETON JT
ACUFF GR
LUCIA LM
SAVELL JW
Citation: Ca. Morris et al., OSTRICH SLAUGHTER AND FABRICATION .1. SLAUGHTER YIELDS OF CARCASSES AND EFFECTS OF ELECTRICAL-STIMULATION ON POSTMORTEM PH, Poultry science, 74(10), 1995, pp. 1683-1687
Authors:
MORRIS CA
HARRIS SD
MAY SG
HALE DS
JACKSON TC
LUCIA LM
MILLER RK
KEETON JT
ACUFF GR
SAVELL JW
Citation: Ca. Morris et al., OSTRICH SLAUGHTER AND FABRICATION .2. CARCASS WEIGHTS, FABRICATION YIELDS, AND MUSCLE COLOR EVALUATION, Poultry science, 74(10), 1995, pp. 1688-1692
Citation: Ca. Morris et al., FISH-OIL DIETARY-EFFECTS ON FATTY-ACID COMPOSITION AND FLAVOR OF CHANNEL CATFISH, Journal of food science, 60(6), 1995, pp. 1225-1227
Citation: Wn. Osburn et Jt. Keeton, KONJAC FLOUR GEL AS FAT SUBSTITUTE IN LOW-FAT PRERIGOR FRESH PORK SAUSAGE, Journal of food science, 59(3), 1994, pp. 484-489