Authors:
Sundararajan, N
Ndife, M
Basel, R
Green, S
Citation: N. Sundararajan et al., Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing 'safe grill' equipment, MEAT SCI, 51(4), 1999, pp. 289-295
Authors:
Moeller, S
Wulf, D
Meeker, D
Ndife, M
Sundararajan, N
Solomon, MB
Citation: S. Moeller et al., Impact of the hydrodyne process on tenderness, microbial load, and sensorycharacteristics of pork longissimus muscle, J ANIM SCI, 77(8), 1999, pp. 2119-2123