Results 151 to 160 of about 590 (165)

Microbial survival in gourmet hamburger thermally processed by different degrees of doneness

International Journal of Gastronomy and Food Science, 2022
Adriana Denisiuk Barbosa, Bibiana Alexandre, Eduardo Cesar Tondo, Patrícia da Silva Malheiros   +3 more
openaire   +1 more source

Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles

Kansas Agricultural Experiment Station Research Reports, 2023
E. S. Beyer, K. J. Farmer, E. G. Kidwell, S. G. Davis, K. M. Harr, K. R. Lybarger, L. A. Egger, M. D. Chao, M. D. Zumbaugh, J. L. Vipham, M. C. Hunt, T. G. O'Quinn   +11 more
openaire   +1 more source

Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness

Meat Science, 2023
Chris R Kerth, Zena M Hicks, Rhonda K Miller   +2 more
exaly  

Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum

Meat Science, 2023
Benjamin W B Holman, Stephanie M Fowler, Kristy L Bailes   +2 more
exaly  

Effect of Degree of Marbling and Internal Temperature of Doneness on Beef Rib Steaks

Journal of Animal Science, 1973
F. C. Parrish, D. G. Olson, B. E. Miner, R. E. Rust   +3 more
openaire   +1 more source

The Effect of Cooking Methods and Degree of Doneness on Consumers' Evaluation of Tenderness of Beef

1981
Garman, William D., Capener, William N., Sikod, Fondo, Urquhart, N. Scott, Marchello, John A., Bennett, James A., Garman, William D., Capener, William N., Sikod, Fondo, Urquhart, N. Scott, Marchello, John A., Bennett, James A.   +11 more
openaire   +1 more source

Degree to be done in double-quick time as trust struggles to recruit

Nursing Standard, 2016
openaire   +1 more source

“Progress by Degrees”: Summer School: What Have We Done to Deserve This?

The Clearing House: A Journal of Educational Strategies, Issues and Ideas, 1948
openaire   +1 more source

Modelling the cooking doneness via integrating sensory evaluation and kinetics

Food Research International, 2017
Jingpeng Li, Zhengyu Jin
exaly  

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

Journal of Animal Science, 1999
C L Lorenzen, R K Miller, J W Wise
exaly