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
Citation: Se. Kays et al., Predicting protein content by near infrared reflectance spectroscopy in diverse cereal food products, J NEAR IN S, 8(1), 2000, pp. 35-43
Citation: Wr. Windham et Ra. Field, Effect of method of analysis on iron content of beef from advanced meat recovery systems, MEAT SCI, 56(4), 2000, pp. 351-355
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
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