Showing 1 - 4 results of 4 for search 'Michael D. Chao', query time: 0.03s Refine Results
  1. 1
    Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

    Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness by Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Travis O'Quinn

    Published 2019-10-01
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  2. 2
    Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

    Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness? by Brittany A. Olson, Emily A Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Colle, Michael D. Chao, Phillip Bass, Travis O'Quinn

    Published 2019-12-01
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  3. 3
    An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach

    An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach by Amelia A. Welter, Wan Jun Wu, Ryan Maurer, Travis G. O’Quinn, Michael D. Chao, Daniel L. Boyle, Erika R. Geisbrecht, Steve D. Hartson, Brian C. Bowker, Hong Zhuang

    Published 2022-03-01
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  4. 4
    Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

    Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences by Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Michael J. Colle, Phillip D. Bass, Travis O'Quinn

    Published 2019-10-01
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    Article

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