AAAAAA

   
Results: 1-10 |
Results: 10
BEEF CUSTOMER SATISFACTION - ROLE OF CUT, USDA QUALITY GRADE, AND CITY ON IN-HOME CONSUMER RATINGS
Authors: NEELY TR LORENZEN CL MILLER RK TATUM JD WISE JW TAYLOR JF BUYCK MJ REAGAN JO SAVELL JW
Citation: Tr. Neely et al., BEEF CUSTOMER SATISFACTION - ROLE OF CUT, USDA QUALITY GRADE, AND CITY ON IN-HOME CONSUMER RATINGS, Journal of animal science, 76(4), 1998, pp. 1027-1033
STEAM VACUUMING AS A PREEVISCERATION INTERVENTION TO DECONTAMINATE BEEF CARCASSES
Authors: KOCHEVAR SL SOFOS JN BOLIN RR REAGAN JO SMITH GC
Citation: Sl. Kochevar et al., STEAM VACUUMING AS A PREEVISCERATION INTERVENTION TO DECONTAMINATE BEEF CARCASSES, Journal of food protection, 60(2), 1997, pp. 107-113
HOT-WATER RINSING AND TRIMMING WASHING OF BEEF CARCASSES TO REDUCE PHYSICAL AND MICROBIOLOGICAL CONTAMINATION
Authors: DELMORE LRG SOFOS JN REAGAN JO SMITH GC
Citation: Lrg. Delmore et al., HOT-WATER RINSING AND TRIMMING WASHING OF BEEF CARCASSES TO REDUCE PHYSICAL AND MICROBIOLOGICAL CONTAMINATION, Journal of food science, 62(2), 1997, pp. 373-376
COMPARISON OF USDA QUALITY GRADE WITH TENDERTEC FOR THE ASSESSMENT OFBEEF PALATABILITY
Authors: GEORGE MH TATUM JD DOLEZAL HG MORGAN JB WISE JW CALKINS CR GORDON T REAGAN JO SMITH GC
Citation: Mh. George et al., COMPARISON OF USDA QUALITY GRADE WITH TENDERTEC FOR THE ASSESSMENT OFBEEF PALATABILITY, Journal of animal science, 75(6), 1997, pp. 1538-1546
TRIMMING AND WASHING OF BEEF CARCASSES AS A METHOD OF IMPROVING THE MICROBIOLOGICAL QUALITY OF MEAT
Authors: REAGAN JO ACUFF GR BUEGE DR BUYCK MJ DICKSON JS KASTNER CL MARSDEN JL MORGAN JB NICKELSON R SMITH GC SOFOS JN
Citation: Jo. Reagan et al., TRIMMING AND WASHING OF BEEF CARCASSES AS A METHOD OF IMPROVING THE MICROBIOLOGICAL QUALITY OF MEAT, Journal of food protection, 59(7), 1996, pp. 751-756
CONSENSUS CONFERENCE STATEMENT - ESCHERICHIA-COLI O157-H7 INFECTIONS - AN EMERGING NATIONAL-HEALTH CRISIS, JULY 11-13, 1994
Authors: BROTMAN M GIANNELLA RA ALM PF BAUMAN H BENNETT AR BLACK RE BRUHN CM COHEN MB GORBACH SL KAPER JB ROBERTS MR STANECK JL TAYLOR S TROUTT HF BELL BP BUCHANAN RL DURHAM K FENG P FORMAN CT GALLER RG GRAVANI RB HALL RB HANCOCK DD HOLLINGSWORTH J KARMALI MA KEUSCH GT MARSDEN JL OSTERHOLM MT REAGAN JO ROBERTS T SIEGLER RL SWERDLOW DL TARR PI COWMAN GL GOODFELLOW SJ GRIFFIN PM HALL M HAMILTON F HARRINGTON RE KARR KJ LANG DR MADDEN JM NORCROSS MA SAVAGE K SHANK F TAYLOR DN
Citation: M. Brotman et al., CONSENSUS CONFERENCE STATEMENT - ESCHERICHIA-COLI O157-H7 INFECTIONS - AN EMERGING NATIONAL-HEALTH CRISIS, JULY 11-13, 1994, Gastroenterology, 108(6), 1995, pp. 1923-1934
HOT PROCESSED RAW-MATERIALS AND FAT LEVEL AFFECT PHYSICAL AND SENSORYCHARACTERISTICS OF GROUND-BEEF
Authors: WILLIAMS SE JOHNSON LP REAGAN JO
Citation: Se. Williams et al., HOT PROCESSED RAW-MATERIALS AND FAT LEVEL AFFECT PHYSICAL AND SENSORYCHARACTERISTICS OF GROUND-BEEF, Journal of food science, 59(4), 1994, pp. 707-710
FOODSERVICE INDUSTRY MARKET PROFILE STUDY - NUTRITIONAL AND OBJECTIVETEXTURAL PROFILE OF FOODSERVICE GROUND-BEEF
Authors: JOHNSON LP WILLIAMS SE NEEL SW REAGAN JO
Citation: Lp. Johnson et al., FOODSERVICE INDUSTRY MARKET PROFILE STUDY - NUTRITIONAL AND OBJECTIVETEXTURAL PROFILE OF FOODSERVICE GROUND-BEEF, Journal of animal science, 72(6), 1994, pp. 1487-1491
PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT GROUND-BEEF PATTIES
Authors: MILLER MF ANDERSEN MK RAMSEY CB REAGAN JO
Citation: Mf. Miller et al., PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT GROUND-BEEF PATTIES, Journal of food science, 58(3), 1993, pp. 461-463
FOODSERVICE INDUSTRY MARKET PROFILE STUDY - IN-PLANT BEEF FAT TRIM LEVEL SURVEY AND CUTTING YIELDS
Authors: NEEL SW WILLIAMS SE JOHNSON LP GWARTNEY BL REAGAN JO
Citation: Sw. Neel et al., FOODSERVICE INDUSTRY MARKET PROFILE STUDY - IN-PLANT BEEF FAT TRIM LEVEL SURVEY AND CUTTING YIELDS, Journal of animal science, 71(7), 1993, pp. 1805-1811
Risultati: 1-10 |