Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Neely, T. R."'
Autor:
Jeffrey Savell, Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O.
Publikováno v:
Scopus-Elsevier
The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top sirloin steaks. The in-home product test was conducted in Chicago, Hous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07c876a11e21a784c648863b9a19cf8a
https://doi.org/10.2527/1999.773645x
https://doi.org/10.2527/1999.773645x
Publikováno v:
Cellular & Molecular Life Sciences; Nov2001, Vol. 58 Issue 12/13, p1950-1960, 11p, 6 Graphs
Publikováno v:
Cellular & Molecular Life Sciences; Sep2000, Vol. 57 Issue 10, p1471-1481, 11p, 2 Diagrams, 4 Graphs
Autor:
Savell, J. W., Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O.
Publikováno v:
Journal of Animal Science; March 1999, Vol. 77 Issue: 3 p645-652, 8p
Autor:
Neely, T. R., Lorenzen, C. L., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O., Savell, J. W.
Publikováno v:
Journal of Animal Science; March 1999, Vol. 77 Issue: 3 p653-660, 8p
Autor:
Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O., Savell, J. W.
Publikováno v:
Journal of Animal Science; March 1999, Vol. 77 Issue: 3 p637-644, 8p
Autor:
Neely, T. R., Lorenzen, C. L., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O., Savell, J. W.
Publikováno v:
Journal of Animal Science; April 1998, Vol. 76 Issue: 4 p1027-1033, 7p
Autor:
Lorenzen, C. L., Neely, T. R., Miller, R. K., Tatum, J. D., Wise, J. W., Taylor, J. F., Buyck, M. J., Reagan, J. O., Jeffrey Savell
Publikováno v:
Scopus-Elsevier
The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96c70938a519b66daa3bda1e39d992d2
http://www.scopus.com/inward/record.url?eid=2-s2.0-0033090756&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0033090756&partnerID=MN8TOARS
Autor:
Lorenzen, C. L., Miller, R. K., Taylor, J. F., Neely, T. R., Tatum, J. D., Wise, J. W., Buyck, M. J., Reagan, J. O., Jeffrey Savell
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5ae4c1d2680c7367b20542845c3cd41a
http://www.scopus.com/inward/record.url?eid=2-s2.0-0038823706&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0038823706&partnerID=MN8TOARS
Autor:
Lorenzen CL; Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA., Miller RK, Taylors JF, Neely TR, Tatum JD, Wise JW, Buyek MJ, Reagan JO, Savell JW
Publikováno v:
Journal of animal science [J Anim Sci] 2003 Jan; Vol. 81 (1), pp. 143-9.