Zobrazeno 1 - 9 of 9 pro vyhledávání: '"SECRIST, J. L."'
1
Akademický článek
AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS.
Autor: FIELD, R. A., WILLIAMS, J. C., PRASAD, V. S., CROSS, H. R., SECRIST, J. L., BREWER, M. S.
Publikováno v: Journal of Texture Studies; Jun1984, Vol. 15 Issue 2, p173-178, 6p
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2
Akademický článek
SOME FACTORS INFLUENCING THERMAL RESISTANCE VALUES OBTAINED BY THE THERMORESISTOMETER METHOD.
Autor: SECRIST, J. L., STUMBO, C. R.
Publikováno v: Journal of Food Science (Wiley-Blackwell); Jan1958, Vol. 23 Issue 1, p51-60, 10p
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3
Periodical
Effects of Fat Level on Sensory, Cooking and Instron Properties of Restructured Beef Steaks
Autor: Berry, B. W., Smith, J. J., Secrist, J. L.
Publikováno v: Journal of Animal Science; February 1985, Vol. 60 Issue: 2 p434-439, 6p
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4
Akademický článek
Effects of fat level on sensory, cooking and instron properties of reconstructured beef steaks
Autor: Secrist, J. L., Berry, B. W., Smith, J. J.
Publikováno v: Journal of Animal Science; Feb1985, Vol. 60 Issue 2, p434, 0p
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5
Akademický článek
Effects of flake size on textural and cooking properties of restructured beef and pork steaks
Autor: Berry, B. W., Smith, J. J., Secrist, J. L.
Publikováno v: Journal of Food Science (Wiley-Blackwell); May/Jun1987, Vol. 52 Issue 3, p558, 0p
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6
Akademický článek
Effects of pre-rigor pressurization, method of restructuring, and salt level on characteristics of restructured beef steaks
Autor: Smith, J. J., Secrist, J. L., Elgasim, E. A., Berry, B. W.
Publikováno v: Journal of Food Science (Wiley-Blackwell); May/Jun1986, Vol. 51 Issue 3, p781, 0p
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7
Akademický článek
Qualities of chunked and formed lamb roasts
Autor: Miller, G. J., Cross, H. R., Brewer, M. S., Williams, J. C., Secrist, J. L., Field, R. A.
Publikováno v: Journal of Food Science (Wiley-Blackwell); Sep/Oct1984, Vol. 49 Issue 5, p1376, 0p
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8
Akademický článek
Vacuum-Packaged Trimmings as a Source for Ground Beef Patties: Changes During One Year of Frozen Storage.
Autor: Smith JJ; U.S. Army Natick Research and Development Laboratories, Natick, Massachusetts 01760., Seideman SC; U.S. Army Natick Research and Development Laboratories, Natick, Massachusetts 01760., Rosenkrans RL; U.S. Army Natick Research and Development Laboratories, Natick, Massachusetts 01760., Secrist JL; U.S. Army Natick Research and Development Laboratories, Natick, Massachusetts 01760.
Publikováno v: Journal of food protection [J Food Prot] 1985 Mar; Vol. 48 (3), pp. 200-203.
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9
Akademický článek
Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks.
Autor: Berry BW; Meat Science Research Laboratory, Agricultural Research Service, USDA, Beltsville, Maryland 20705 and Food Engineering Laboratory, U.S. Army Natick Research and Development Laboratoreis, Natick, Maryland 01760., Smith JJ; Meat Science Research Laboratory, Agricultural Research Service, USDA, Beltsville, Maryland 20705 and Food Engineering Laboratory, U.S. Army Natick Research and Development Laboratoreis, Natick, Maryland 01760., Secrist JL; Meat Science Research Laboratory, Agricultural Research Service, USDA, Beltsville, Maryland 20705 and Food Engineering Laboratory, U.S. Army Natick Research and Development Laboratoreis, Natick, Maryland 01760.
Publikováno v: Journal of food protection [J Food Prot] 1986 Jun; Vol. 49 (6), pp. 455-460.
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