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Publications by Terry A. Houser

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

Kansas Agricultural Experiment Station Research Reports

English

Effects of Irradiation on Cured Ham

English

Related publications

The Effects of Formulation and Freezing Rate on the Microstructure and Quality of Ground Beef Patties

English

Studies in Ewe Mutton Quality-Palatability of Beef and Mutton Patties

New Zealand Journal of Agricultural Research

English

Aging Method, USDA Quality Grade, and Endpoint Temperature Affect Eating Quality of Beef Longissimus Lumborum Steaks

Kansas Agricultural Experiment Station Research Reports

English

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

Journal of Food Research

English

Decontamination of Beef Carcasses and Subprimal Cuts

Kansas Agricultural Experiment Station Research Reports

English

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

English

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

English

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

Korean journal for food science of animal resources

English

Dietary Protein Sources Affect Internal Quality of Raw and Cooked Shell Eggs Under Refrigerated Conditions

Asian-Australasian Journal of Animal Sciences

English