Lin, Ko-Yu Clinical Assistant Professor

academic article

• Lin, K. W., & Keeton, J. T. (1998). Textural and physicochemical properties of low-fat, precooked ground beef patties containing carrageenan and sodium alginate. JOURNAL OF FOOD SCIENCE.  63(4), 571-574.
  
• KRAHL, L. M., RHEE, K. S., LIN, K. W., KEETON, J. T., & ZIPRIN, Y. A. (1995). SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCEDFAT PORK SAUSAGE WITH CARRAGEENAN. Journal of Muscle Foods.  6(3), 243-256.
  
• LIN, K. W., & KEETON, J. T. (1994). DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOWFAT, PRECOOKED GROUND BEEF PATTIES. Journal of Muscle Foods.  5(1), 63-76.
  
• LIN, K. W., KEETON, J. T., CRAIG, T. M., HUEY, R. H., LONGNECKER, M. T., GAMBLE, H. R., CUSTER, C. S., & CROSS, H. R. (1990). BIOASSAY ANALYSIS OF DRY-CURED HAM PROCESSED TO AFFECT TRICHINELLA-SPIRALIS. JOURNAL OF FOOD SCIENCE.  55(2), 289-&.
  
• LIN, K. W., KEETON, J. T., CRAIG, T. M., GATES, C. E., GAMBLE, H. R., CUSTER, C. S., & CROSS, H. R. (1990). PHYSICOCHEMICAL COMPOSITION OF DRY-CURED HAM PROCESSED UNDER MINIMAL AGING TIME TEMPERATURE CONDITIONS. JOURNAL OF FOOD SCIENCE.  55(2), 285-288.