Add to ORKGTypescript (photocopy).Digitized by Kansas State University LibrariesDepartment: Animal Science
Knowledge concerning reactions contributing to browning of cooked ground beef patties and the cookin...
<div><p>Microbial growth on meat to unacceptable levels contributes significantly to change meat str...
This study analyzed the effects of salt reduction on microbiological composition and quality charact...
Call number: LD2668 .R4 ASI 1989 L63Master of ScienceAnimal Sciences and Industr
Call number: LD2668 .R4 ASI 1989 L63Master of ScienceAnimal Sciences and Industr
Low fat, restructured beef roasts were made from muscles that were conventionally or hot-boned. Diff...
To help insure that hot-processed beef has an acceptable shelf life and is microbiologically safe, t...
The effects of cooking temperature, refrigerated storage, and the presence of sodium tripolyphosphat...
Americans consume 28 lbs of ground beef annually. Beef can become contaminated with Salmonella durin...
Americans consume 28 lbs of ground beef annually. Beef can become contaminated with Salmonella durin...
The objective of this study was to determine whether sublethally injured organisms could be recovere...
Introduction [Abbreviated]: The purpose of the present study was to elucidate further the effect of ...
This study analyzed the effects of salt reduction on microbiological composition and quality charact...
Initial experiments were conducted to determine the microbial development in blocks of ground beef. ...
Knowledge concerning reactions contributing to browning of cooked ground beef patties and the cookin...
Knowledge concerning reactions contributing to browning of cooked ground beef patties and the cookin...
<div><p>Microbial growth on meat to unacceptable levels contributes significantly to change meat str...
This study analyzed the effects of salt reduction on microbiological composition and quality charact...
Call number: LD2668 .R4 ASI 1989 L63Master of ScienceAnimal Sciences and Industr
Call number: LD2668 .R4 ASI 1989 L63Master of ScienceAnimal Sciences and Industr
Low fat, restructured beef roasts were made from muscles that were conventionally or hot-boned. Diff...
To help insure that hot-processed beef has an acceptable shelf life and is microbiologically safe, t...
The effects of cooking temperature, refrigerated storage, and the presence of sodium tripolyphosphat...
Americans consume 28 lbs of ground beef annually. Beef can become contaminated with Salmonella durin...
Americans consume 28 lbs of ground beef annually. Beef can become contaminated with Salmonella durin...
The objective of this study was to determine whether sublethally injured organisms could be recovere...
Introduction [Abbreviated]: The purpose of the present study was to elucidate further the effect of ...
This study analyzed the effects of salt reduction on microbiological composition and quality charact...
Initial experiments were conducted to determine the microbial development in blocks of ground beef. ...
Knowledge concerning reactions contributing to browning of cooked ground beef patties and the cookin...
Knowledge concerning reactions contributing to browning of cooked ground beef patties and the cookin...
<div><p>Microbial growth on meat to unacceptable levels contributes significantly to change meat str...
This study analyzed the effects of salt reduction on microbiological composition and quality charact...