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Journal of Animal Science
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February 25, 2003
Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values
C L Lorenzen, R K Miller, J F Taylors, et al.
Meat Science
|
November 9, 2011
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials
R C Person, D R McKenna, J W Ellebracht, et al.
Journal of Animal Science
|
May 1, 1995
Lipogenic activity of intramuscular and subcutaneous adipose tissues from steers produced by different generations of angus sires
S G May, N S Burney, J J Wilson, et al.
Journal of Animal Science
|
May 15, 1998
Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings
T R Neely, C L Lorenzen, R K Miller, et al.
Journal of Food Protection
|
October 19, 2011
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products
A N Haneklaus, K B Harris, M P Cuervo, et al.
Journal of Animal Science
|
May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak
C L Lorenzen, T R Neely, R K Miller, et al.
Journal of Animal Science
|
June 1, 1993
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes
C L Lorenzen, D S Hale, D B Griffin, et al.
Journal of Animal Science
|
May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak
J W Savell, C L Lorenzen, T R Neely, et al.
Meat Science
|
November 9, 2011
Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA
D R McKenna, C L Lorenzen, K D Pollok, et al.
Journal of Animal Science
|
November 12, 2005
Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation
J M Behrends, K J Goodson, M Koohmaraie, et al.
Page
of 20
Search research articles
Search
Showing results (151-160 of 193) with videos related to
Sort By:
Page
of 20
Journal of Animal Science
|
February 25, 2003
Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values
C L Lorenzen, R K Miller, J F Taylors, et al.
Meat Science
|
November 9, 2011
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials
R C Person, D R McKenna, J W Ellebracht, et al.
Journal of Animal Science
|
May 1, 1995
Lipogenic activity of intramuscular and subcutaneous adipose tissues from steers produced by different generations of angus sires
S G May, N S Burney, J J Wilson, et al.
Journal of Animal Science
|
May 15, 1998
Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings
T R Neely, C L Lorenzen, R K Miller, et al.
Journal of Food Protection
|
October 19, 2011
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products
A N Haneklaus, K B Harris, M P Cuervo, et al.
Journal of Animal Science
|
May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak
C L Lorenzen, T R Neely, R K Miller, et al.
Journal of Animal Science
|
June 1, 1993
National Beef Quality Audit: survey of producer-related defects and carcass quality and quantity attributes
C L Lorenzen, D S Hale, D B Griffin, et al.
Journal of Animal Science
|
May 6, 1999
Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak
J W Savell, C L Lorenzen, T R Neely, et al.
Meat Science
|
November 9, 2011
Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA
D R McKenna, C L Lorenzen, K D Pollok, et al.
Journal of Animal Science
|
November 12, 2005
Beef customer satisfaction: factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation
J M Behrends, K J Goodson, M Koohmaraie, et al.
Page
of 20