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F. C. Parrish
F. C. Parrish
Texas A&M University
Loin
Food science
Chemistry
Tenderness
Marbled meat
4
Papers
810
Citations
0.02
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2024
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National Beef Tenderness Survey-1998
2000
Journal of Animal Science
J.C. Brooks
J.B. Belew
D. B. Griffin
B. L. Gwartney
D. S. Hale
W R Henning
D. D. Johnson
J B Morgan
F. C. Parrish
J. O. Reagan
Jeffrey W. Savell
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Citations (170)
RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF
1987
Journal of Food Quality
G. C. Smith
J.W. Savell
H. R. Cross
Z. L. Carpenter
C.E. Murphey
G.W. Davis
H. C. Abraham
F. C. Parrish
B. W. Berry
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Citations (100)
RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF
1985
Journal of Food Quality
G. C. Smith
Z. L. Carpenter
H. R. Cross
C.E. Murphey
H. C. Abraham
J.W. Savell
G. W. Davis
B. W. Berry
F. C. Parrish
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Citations (129)
RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
1978
Journal of Food Science
R. D. Culler
F. C. Parrish
G. C. Smith
H. R. Cross
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Citations (411)
1