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United States Department of Agriculture

Agricultural Research Service

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Marnie E George
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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 -
PROPERTIES OF BEEF PATTIES COOKED TO ELEVATED INTERNAL TEMPERATURES AS A MEANS OF REDUCING PINK COLOR -
EFFECTS OF DIETARY SUPPLEMENTATION OF VITAMIN E ON FROZEN STORAGE STABILITYOF PRECOOKED BEEF CRUMBLES -
MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT PORK CRUMBLES -
USE OF CARRAGEENAN AND KONJAC FLOUR GEL IN LOW-FAT RESTRUCTURED PORK NUGGETS -
COOKING PROPERTIES OF BEEF LOIN STEAKS USED TO DEVELOP NEW DEGREE OF DONENESS GUIDELINES -
USE OF GRILLING AND COMBINATION BROILER-GRILLING AT VARIOUS TEMPERATURES FOR BEEF LOIN STEAKS DIFFERING IN MARBLING -
Last Modified: 5/2/2016
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