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Publications by B D Andresen
Identification of the Mutagens in Cooked Beef
Environmental Health Perspectives
Mutagenesis
Public Health
Environmental
Health
Toxicology
Occupational Health
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Tenderness Classification of Beef: IV. Effect of USDA Quality Grade on the Palatability of "Tender" Beef Longissimus When Cooked Well Done.
Journal of Animal Science
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Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Kansas Agricultural Experiment Station Research Reports
Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Kansas Agricultural Experiment Station Research Reports
17. Studies on the Colonic Fermentation of Lactose in Humans: The Effect of Cooked Beef on a Sigle Glass of Milk
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Subprimal Type and Quality Grade Affect Fattyacid Composition and Cooked Firmness of Ground Beef Patties
Kansas Agricultural Experiment Station Research Reports
Isolation and Identification of Staphylococcus Spp. In Fresh Beef
Pakistan Journal of Nutrition
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Efficacy of Cetylpyridinium Chloride Against Listeria Monocytogenes and Its Influence on Color and Texture of Cooked Roast Beef
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Identification of Beef Fat Through Image Processing and Biospeckle
Cooking and Palatability Traits of Beef Longissimus Steaks Cooked With a Belt Grill or an Open Hearth Electric Broiler.
Journal of Animal Science
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Zoology
Genetics
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Food Science