Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by S. Stroda
Freezing Strip Loin and Top Round Steaks Improves Warner-Bratzler Shear Force
Kansas Agricultural Experiment Station Research Reports
Related publications
Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Calcium-Activated Tenderization of Strip Loin, Top Sirloin, and Top Round Steaks in Diverse Genotypes of Cattle.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
A Comparison of Warner-Bratzler Shear Force Assessment Within and Among Institutions.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Influence of Sonication on Warner-Bratzler Shear Force, Colour and Myoglobin of Beef (M. Semimembranosus)
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Effects of Cooking and Shearing Methodology on Variation in Warner-Bratzler Shear Force Values in Beef.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks
Kansas Agricultural Experiment Station Research Reports
Tenderness Classification of Beef: III. Effect of the Interaction Between End Point Temperature and Tenderness on Warner-Bratzler Shear Force of Beef Longissimus.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Influence of Dietary Vitamin D3 Supplementation on the Sarcomere Length,Warner–Bratzler Shear Force, Shortening of Ageing Time, and Sensory Acceptanceof Culinary Beef Muscles
Turkish Journal of Veterinary and Animal Sciences
Veterinary
Effects of Freezing and Location Within the Beef Longissimus Muscle (Strip Loin Steak) on Tenderness
Kansas Agricultural Experiment Station Research Reports
