Results 151 to 160 of about 167,453,576 (163)
Some of the next articles are maybe not open access.

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

Journal of Animal Science, 1973
F. C. Parrish   +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.   +11 more
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
Zhengyu Jin, Jingpeng Li
exaly  

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

Journal of Animal Science, 1999
Jeffrey W. Savell   +2 more
exaly  

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

Journal of Animal Science, 1999
Jeffrey W. Savell   +2 more
exaly  

Yakiniku Doneness Degree Recognition System using Autoencoder and Convolutional Neural Network

2025 22nd International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON)
Sivapong Nilwong, Pimlapat Butdee
openaire   +1 more source

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