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Publications by L F Bjeldanes
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.
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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
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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.
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