Search

Filters

Use filters to refine the search results.

Now showing items 1-4 of 4

Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of strip loin

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
Effects of injection marination with various calcium sources and molar concentrations on display color life, tenderness, and microbial inhibition of beef loin steaks

Lawrence, T.E.; Hunt, Melvin C.; Dikeman, Michael E.; Kastner, Curtis L.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)

Now showing items 1-4 of 4

Center for the

Advancement of Digital

Scholarship