Authors: BARON RF PENFIELD MP

Citation: Rf. Baron et Mp. Penfield, CAPSAICIN HEAT INTENSITY - CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS, Journal of sensory studies, 11(4), 1996, pp. 295-316

Authors: COLLINS JL LIAO JY PENFIELD MP

Citation: Jl. Collins et al., CHEMICAL, PHYSICAL AND SENSORY ATTRIBUTES OF FORMED AND FROZEN, BAKEDSWEET-POTATO, Journal of food science, 60(3), 1995, pp. 465-467

Authors: SWANSON RB PENFIELD MP DORKO CL BARON RF

Citation: Rb. Swanson et al., RESTRUCTURED REINDEER STEAK QUALITY AS AFFECTED BY ANTIOXIDANTS AND FROZEN STORAGE, Journal of food science, 59(4), 1994, pp. 716-719

Authors: MELTON SL TRIGIANO MK PENFIELD MP YANG R

Citation: Sl. Melton et al., POTATO-CHIPS FRIED IN CANOLA AND OR COTTONSEED OIL MAINTAIN HIGH-QUALITY, Journal of food science, 58(5), 1993, pp. 1079-1083

Authors: DORKO CL PENFIELD MP

Citation: Cl. Dorko et Mp. Penfield, MELT POINT OF ENCAPSULATED SODIUM BICARBONATES - EFFECT ON REFRIGERATED BATTER AND MUFFINS BAKED IN CONVENTIONAL AND MICROWAVE-OVENS, Journal of food science, 58(3), 1993, pp. 574-578

Authors: DORKO CL PENFIELD MP

Citation: Cl. Dorko et Mp. Penfield, PARTICLE-SIZE OF ENCAPSULATED SODIUM BICARBONATES - EFFECT ON REFRIGERATED BATTER AND MUFFINS BAKED IN CONVENTIONAL AND MICROWAVE-OVENS, Journal of food science, 58(3), 1993, pp. 579-582