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CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS.CROSS HR; STANFIELD MS.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 5; PP. 1257-1258; BIBL. 8 REF.Article

TRAINING AND TESTING OF JUDGES FOR SENSORY ANALYSIS OF MEAT QUALITYCROSS HR; MOEN R; STANFIELD MS et al.1978; FOOD TECHNOL.; USA; DA. 1978; VOL. 32; NO 7; PP. 48-54; BIBL. 16 REF.Article

BEEF PALATABILITY AS AFFECTED BY COOKING RATE AND FINAL INTERNAL TEMPERATURE.CROSS HR; STANFIELD MS; KOCH EJ et al.1976; J. ANIMAL SCI.; U.S.A.; DA. 1976; VOL. 43; NO 1; PP. 114-121; BIBL. 12 REF.Article

A COMPARISON OF ROASTING VERSUS BROILING ON THE SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKSCROSS HR; STANFIELD MS; ELDER RS et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 310-311; BIBL. 5 REF.Article

EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES = EFFET DE LA QUALITE ET DES MORCEAUX UTILISES SUR LA PALATABILITE DES PATES DE BOEUF HACHECROSS HR; GREEN EC; STANFIELD MS et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 1; PP. 9-11; BIBL. 4REF.Article

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