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J.W. Lamkey

Oklahoma State University–Stillwater

3

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DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED‐OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS1,2

1995 Journal of Muscle Foods
- K.A. Dunlavy
- J.W. Lamkey
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Assessment of Sodium Lactate Addition to Fresh Pork Sausage

1991 Journal of Food Science
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Preblending Hot‐ and Cold‐Boned Pork at Different Particle Sizes

1991 Journal of Food Science
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Citations (3)