2 Publications
1994
Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties.
Hague, M.A.⋅Warren, K.E.⋅Hunt, M.C.⋅Kropf, D.H.⋅Kastner, C.L.⋅Stroda, Sally and Johnson, D.E.
Journal of food science., vol. 59, (no. 3), pp. 465-470, 1994. | Journal Article
1992
Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat.
Troutt, ES⋅Hunt, MC⋅Johnson, DE⋅Claus, James R⋅Kastner, CL⋅Kropf, DH and Stroda, Sally
Journal of food science : an official publication of the Institute of Food Technologists., vol. 57, (no. 1), pp. 25-29, 1992. | Journal Article