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Publications by M. D. Chao
Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Kansas Agricultural Experiment Station Research Reports
Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences
Kansas Agricultural Experiment Station Research Reports
The Use of Bioelectrical Impedance to Assess Shelf-Life of Beef Longissimus Lumborum Steaks
Kansas Agricultural Experiment Station Research Reports
Quality Grade Has No Effect on Top Sirloin Steaks Cooked to Multiple Degrees of Doneness
Kansas Agricultural Experiment Station Research Reports
Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings From Beef Strip Loin Steaks Cooked to Six Degrees of Doneness
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
