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Publications by Jessica Marie MacMartin

Consumer Sensory Acceptance of Standard Pre-Cooked Hamburger Patties Versus Premium Patties

Journal of Food Research

English

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Who’s Your Patty? Consumer Acceptance and Sensory Properties of Burger Patties Made With Different Types of Meat or Plant-Based Products

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Subprimal Type and Quality Grade Affect Fattyacid Composition and Cooked Firmness of Ground Beef Patties

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Internet Poetic Genre “Patties”and Postmodern Game With Precedent Texts

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Utilization of the Crust From Dry-Aged Beef to Enhance Flavor of Beef Patties

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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties During Cold Storage at 4℃

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