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Results: 1-9 |
Results: 9
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
Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties
Authors: Lyon, BG Davis, CE Windham, WR Lyon, CE
Citation: Bg. Lyon et al., Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties, J FOOD PROT, 64(8), 2001, pp. 1199-1205
Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination
Authors: Lyon, CE Lyon, BG
Citation: Ce. Lyon et Bg. Lyon, Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination, J APPL POUL, 9(2), 2000, pp. 234-241
The microbiological profile of chilled and frozen chicken
Authors: Bailey, JS Lyon, BG Lyon, CE Windham, WR
Citation: Js. Bailey et al., The microbiological profile of chilled and frozen chicken, J FOOD PROT, 63(9), 2000, pp. 1228-1230
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
Development of prototypes and descriptive terms of fruit complements for poultry products
Authors: Parks, SS Lyon, BG Wicker, L
Citation: Ss. Parks et al., Development of prototypes and descriptive terms of fruit complements for poultry products, J FOOD QUAL, 23(2), 2000, pp. 123-136
Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices
Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR
Citation: Bg. Lyon et al., Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices, CEREAL CHEM, 77(1), 2000, pp. 64-69
Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees
Authors: Senter, SD Young, LL Lyon, BG Lyon, CE
Citation: Sd. Senter et al., Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees, J SCI FOOD, 79(11), 1999, pp. 1507-1512
Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice
Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR Barton, FE Webb, BD McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Kohlwey, DE
Citation: Bg. Lyon et al., Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice, CEREAL CHEM, 76(1), 1999, pp. 56-62
Risultati: 1-9 |