참고문헌 (33)

1. BERRY, B. W.. Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties. Journal of food science : an official publication of the Institute of Food Technologists, vol.57, no.3, 537-537.

   상세보기

2. BERRY, B.W.. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties. Journal of food science : an official publication of the Institute of Food Technologists, vol.58, no.1, 34-37.

   상세보기

3. BERRY, B.W.. Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties. Journal of food science : an official publication of the Institute of Food Technologists, vol.59, no.1, 10-14.

   상세보기

4. BERRY, B.W.. Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low‐Fat Beef Patties. Journal of food science : an official publication of the Institute of Food Technologists, vol.62, no.6, 1245-1249.

   상세보기

5. BERRY, B. W., LEDDY, K. F.. Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties. Journal of food science : an official publication of the Institute of Food Technologists, vol.49, no.3, 870-875.

   상세보기

6. J. Anim. Sci BERRY B.W. 204 68 1 1993 Effects of fat level, starch gel usage, and freezing rate on various properties of ground beef patties 

7. BOND, J.M., MARCHELLO, M.S., SLANGER, W.D.. PHYSICAL, CHEMICAL, AND SHELF‐LIFE CHARACTERISTICS OF LOW‐FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL‐LESS BARLEY. Journal of muscle foods, vol.12, no.1, 53-69.

   상세보기

8. BREWER, M. SUSAN, McKEITH, FLOYD K., BRITT, KRISTI. Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties. Journal of food science : an official publication of the Institute of Food Technologists, vol.57, no.5, 1051-1055.

   상세보기

9. Food Technol CALVIN L.D. 469 13 1959 A comparison of student preference panels with a household consumer panel 

10. Food Technol CHAMBERS E. 116 47 11 1993 Consumer perception of sensory qualities in muscle foods 

11. CROSS, H. R., BERRY, B. W., WELLS, L. H.. EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES. Journal of food science : an official publication of the Institute of Food Technologists, vol.45, no.4, 791-794.

    상세보기

12. Food Technol CROSS H.R. 48 32 7 1978 Training and testing of judges for sensory analysis of meat quality 

13. Cereal Res. Comm DANIELSON A.D. 461 24 1996 Proximate analyses, ä‐glucan, fiber and viscosity of select barley milling fractions 

14. DRAKE, S. R., HINNERGARDT, L. C., KLUTER, R. A., PRELL, P. A.. BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY. Journal of food science : an official publication of the Institute of Food Technologists, vol.40, no.5, 1065-1067.

    상세보기

15. Food Technol EGBERT W.R. 64 45 6 1991 Development of low‐fat ground beef 

16. El-Magoli, Salwa B., Laroia, S., Hansen, P.M.T.. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat science, vol.42, no.2, 179-193.

    상세보기

17. Principles of Meat Science HEDRICK H.B. 1994 

18. KENDALL, PATRICIA A., HARRlSON, DOROTHY L., DAYTON, ARTHLJR D.. QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKET. Journal of food science : an official publication of the Institute of Food Technologists, vol.39, no.3, 610-614.

    상세보기

19. KREGEL, KALEEN K., PRUSA, KENNETH J., HUGHES, KARLA V.. Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage. Journal of food science : an official publication of the Institute of Food Technologists, vol.51, no.5, 1162-1165.

    상세보기

20. Meat Science LAWRIE R.A. 219 1998 

21. MEDEIROS, L.C., FIELD, R.A., MENKHAUS, D.J., RUSSELL, W.C.. EVALUATION OF RANGE‐GRAZED AND CONCENTRATE‐FEDBEEF BY A TRAINED SENSORY PANEL, A HOUSEHOLD PANEL AND A LABORATORY TEST MARKET GROUP. Journal of sensory studies, vol.2, no.4, 259-272.

    상세보기

22. MILLER, M. F., ANDERSEN, M. K., RAMSEY, C. B., REAGAN, J. O.. Physical and Sensory Characteristics of Low Fat Ground Beef Patties. Journal of food science : an official publication of the Institute of Food Technologists, vol.58, no.3, 461-463.

    상세보기

23. MINERICH, P.L., ADDIS, P.B., EPLEY, R.J., BINGHAM, C.. Properties of Wild Rice/Ground Beef Mixtures. Journal of food science : an official publication of the Institute of Food Technologists, vol.56, no.5, 1154-1157.

    상세보기

24. Designing Foods: Animal Product Options in the Marketplace National Research Council. 1988 

25. Food Technol PANGBORN R.M. 693 12 1958 Comparison of mass panel and household consumer responses to canned cling peaches 

26. RANDALL, C. J., LARMOND, ELIZABETH. EFFECT OF METHOD OF COMMlNUTlON (FLAKE‐CUTTING AND GRINDING) ON THE ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES. Journal of food science : an official publication of the Institute of Food Technologists, vol.42, no.3, 728-730.

    상세보기

27. SAS/STAT User's Guide SAS Institute, Inc. 1989 

28. Food Technol STONE H. 25 28 11 1974 Sensory evaluation by quantitative descriptive analysis 

29. SZCZESNIAK, ALINA SURMACKA. CONSUMER AWARENESS OF TEXTURE AND OF OTHER FOOD ATTRIBUTES, II. Journal of texture studies, vol.2, no.2, 196-206.

    상세보기

30. TROUTT, E.S., HUNT, M.C., JOHNSON, D.E., CLAUS, J.R., KASTNER, C.L., KROPF, D.H.. Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients. Journal of food science : an official publication of the Institute of Food Technologists, vol.57, no.1, 19-24.

    상세보기

31. TROUTT, E. S., HUNT, M. C., JOHNSON, D. E., CLAUS, J. R., KASTNER, C. L., KROPF, D. H., STRODA, S.. Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat. Journal of food science : an official publication of the Institute of Food Technologists, vol.57, no.1, 25-29.

    상세보기

32. The Problem of Multiple Comparisons TUKEY J.W. 1953 

33. Cereal Chem YOON S.H. 187 72 1995 Evaluation of selected barley cultivars and their fractions for ä‐glucan enrichment and viscosity