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United States Department of Agriculture

Agricultural Research Service

Marnie E George
Beltsville Area
(This person is no longer with ARS)
Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Hot Processing and Grind Size Affects Properties of Cooked Beef Patties - (Peer Reviewed Journal) - (01-Mar-99)
Properties of Beef Patties Cooked to Elevated Internal Temperatures As a Means of Reducing Pink Color - (Peer Reviewed Journal) - (12-Feb-99)
Effects of Dietary Supplementation of Vitamin E on Frozen Storage Stabilityof Precooked Beef Crumbles - (Peer Reviewed Journal) - (19-Jul-96)
Modified Pregelatinized Potato Starch in Low-Fat Pork Crumbles - (Peer Reviewed Journal) - (08-Jul-96)
Use of Carrageenan and Konjac Flour Gel in Low-Fat Restructured Pork Nuggets - (Peer Reviewed Journal) - (26-Jan-96)
Cooking Properties of Beef Loin Steaks Used to Develop New Degree of Doneness Guidelines - (Proceedings) - (09-Jun-95)
Use of Grilling and Combination Broiler-Grilling at Various Temperatures for Beef Loin Steaks Differing in Marbling - (Peer Reviewed Journal) - (11-Jul-94)
Last Modified: 9/10/2014
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