publication venue for
- IN‐HOME CONSUMER EVALUATIONS OF FOUR LAMB RETAIL CUTS. 15:183-194. 2004
- Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops. 14:207-220. 2003
- Consumer acceptability of processed ostrich meat products. 14:173-179. 2003
- WATER‐HOLDING AND COLOR CHARACTERISTICS OF BEEF FROM ELECTRICALLY STIMULATED CARCASSES. 14:33-49. 2003
- UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCEDFAT BOLOGNA1. 10:29-50. 1999
- EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOWFAT GROUND BEEF PATTIES1. 8:465-479. 1997
- TISSUESPECIFIC PENTOSEPHOSPHATE OXIDATIVE ACTIVITY IN ANGUS AND WAGYU STEERS AFTER EXTENDED FEEDING1. 8:147-156. 1997
- SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCEDFAT PORK SAUSAGE WITH CARRAGEENAN. 6:243-256. 1995
- DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS. 5:377-388. 1994
- THIOBARBITURIC ACID VALUES OF FRESH BEEF ROASTS COOKED WITH VARIOUS FOODSERVICE OVEN METHODS. 5:1-14. 1994
- DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOWFAT, PRECOOKED GROUND BEEF PATTIES. 5:63-76. 1994
- FLAVOR ATTRIBUTES AND MICROBIAL LEVELS OF FRESH BEEF ROASTS COOKED WITH VARYING FOODSERVICE METHODOLOGY1. 4:321-337. 1993
- PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS. 4:141-159. 1993
- PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS. 4:119-139. 1993
- EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS 1. SEPARATE TISSUE COMPONENTS. 3:45-56. 1992
- EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN. 3:57-71. 1992
- EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS 3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEAN. 3:73-81. 1992
- IDENTIFICATION OF THRESHOLD LEVELS FOR WARNERBRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS. 2:289-296. 1991
- PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACONCHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON. 1:45-57. 1990