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Results: 1-9 |
Results: 9
SENSORY ANALYSIS OF IRRADIATED GROUND-BEEF PATTIES AND WHOLE MUSCLE BEEF
Authors: LUCHSINGER SE KROPF DH CHAMBERS E ZEPEDA CMG HUNT MC STRODA SL HOLLINGSWORTH ME MARSDEN JL KASTNER CL
Citation: Se. Luchsinger et al., SENSORY ANALYSIS OF IRRADIATED GROUND-BEEF PATTIES AND WHOLE MUSCLE BEEF, Journal of sensory studies, 12(2), 1997, pp. 105-126
EXTRUSION AND LOW-DOSE IRRADIATION EFFECTS ON DESTRUCTION OF CLOSTRIDIUM-SPOROGENES SPORES IN A BEEF-BASED PRODUCT
Authors: ZEPEDA CMG KASTNER CL WOLF JR BOYER DE KROPF DH HUNT MC CAROLE S
Citation: Cmg. Zepeda et al., EXTRUSION AND LOW-DOSE IRRADIATION EFFECTS ON DESTRUCTION OF CLOSTRIDIUM-SPOROGENES SPORES IN A BEEF-BASED PRODUCT, Journal of food protection, 60(7), 1997, pp. 777-785
STANDARDIZED MICROBIOLOGICAL SAMPLING AND TESTING PROCEDURES FOR THE BEEF INDUSTRY
Authors: KARR KJ BOYLE EAE KASTNER CL MARSDEN JL PHEBUS RK PRASAI RK PRUETT WP ZEPEDA CMG
Citation: Kj. Karr et al., STANDARDIZED MICROBIOLOGICAL SAMPLING AND TESTING PROCEDURES FOR THE BEEF INDUSTRY, Journal of food protection, 59(7), 1996, pp. 778-780
SENSORY ANALYSIS AND CONSUMER ACCEPTANCE OF IRRADIATED BONELESS PORK CHOPS
Authors: LUCHSINGER SE KROPF DH ZEPEDA CMG CHAMBERS E HOLLINGSWORTH ME HUNT MC MARSDEN JL KASTNER CL KUECKER WG
Citation: Se. Luchsinger et al., SENSORY ANALYSIS AND CONSUMER ACCEPTANCE OF IRRADIATED BONELESS PORK CHOPS, Journal of food science, 61(6), 1996, pp. 1261-1266
COLOR AND OXIDATIVE RANCIDITY OF GAMMA-IRRADIATED AND ELECTRON BEAM-IRRADIATED BONELESS PORK CHOPS
Authors: LUCHSINGER SE KROPF DH ZEPEDA CMG HUNT MC MARSDEN JL CANAS EJR KASTNER CL KUECKER WG MATA T
Citation: Se. Luchsinger et al., COLOR AND OXIDATIVE RANCIDITY OF GAMMA-IRRADIATED AND ELECTRON BEAM-IRRADIATED BONELESS PORK CHOPS, Journal of food science, 61(5), 1996, pp. 1000
SENSORY EVALUATION OF BEEF-FLAVOR INTENSITY, TENDERNESS, AND JUICINESS AMONG MAJOR MUSCLES
Authors: CARMACK CF KASTNER CL DIKEMAN ME SCHWENKE JR ZEPEDA CMG
Citation: Cf. Carmack et al., SENSORY EVALUATION OF BEEF-FLAVOR INTENSITY, TENDERNESS, AND JUICINESS AMONG MAJOR MUSCLES, Meat science, 39(1), 1995, pp. 143-147
FLAKED SINEW ADDITION TO LOW-FAT COOKED SALAMI
Authors: LETELIER V KASTNER CL KENNEY PB KROPF DH HUNT MC ZEPEDA CMG
Citation: V. Letelier et al., FLAKED SINEW ADDITION TO LOW-FAT COOKED SALAMI, Journal of food science, 60(2), 1995, pp. 245-249
AROMA PROFILE OF SUBPRIMALS FROM BEEF CARCASSES DECONTAMINATED WITH CHLORINE AND LACTIC-ACID
Authors: ZEPEDA CMG KASTNER CL KENNEY PB CAMPBELL RE SCHWENKE JR
Citation: Cmg. Zepeda et al., AROMA PROFILE OF SUBPRIMALS FROM BEEF CARCASSES DECONTAMINATED WITH CHLORINE AND LACTIC-ACID, Journal of food protection, 57(8), 1994, pp. 674-678
GLUCONIC ACID AS A FRESH BEEF DECONTAMINANT
Authors: ZEPEDA CMG KASTNER CL WILLARD BL PHEBUS RK SCHWENKE JR FIJAL BA PRASAI RK
Citation: Cmg. Zepeda et al., GLUCONIC ACID AS A FRESH BEEF DECONTAMINANT, Journal of food protection, 57(11), 1994, pp. 956-962
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