HEATING EFFECTS ON BOVINE SEMITENDINOSUS: SHEAR, MUSCLE FIBER MEASUREMENTS, AND COOKING LOSSES von HEARNE, LEANNE E., PENFIELD, MAFUORIE P., GOERTZ, GRAYCE E.

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HEATING EFFECTS OF BOVINE SEMITENDINOSUS: PHASE CONTRAST MICROSCOPY AND SCANNING ELECTRON MICROSCOPY von HEARNE, LEANNE E., PENFIELD, MARJORIE P., GOERTZ, GRAYCE E.

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Moisture and Microwave Effects on Selected Characteristics of Turkey Pectoral Muscles von Crews, Georgia W., Goertz, Grayce E.

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Palatability and Doneness of Right and Left Sides of Turkeys Roasted to Selected End Point Temperatures von Goertz, Grayce E., Watson, Mary Ann

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Heat Induced Changes of Moisture in Turkey Muscles von ROGERS, PATRICIA J., GOERTZ, GRAYCE E., HARRISON, DOROTHY L.

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Roasting half and whole turkey hens. Effect of varying oven temperatures von GOERTZ, G E, STACY, S

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EFFECT OF COOKING TEMPERATURES ON BROILER ACCEPTABILITY von GOERTZ, G E, MEYER, D, WEATHERS, B, HOOPER, A S

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Family Income Levels and Future Lodging Features von Ehrcke, Louis A., Hitchcock, Mary Jo, Goertz, Grayce E.

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THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMON von CHARLEY, HELEN, GOERTZ, GRAYCE E.

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THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMONa von CHARLEY, HELEN, GOERTZ, GRAYCE E.

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Effect of Internal Temperature on Eating Quality of Pork Chops. I. Skillet- and Oven-Braising von Bowers, Jane Raymond, Goertz, Grayce E.

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Sensory and Histological Characteristics of Beef Rib Cuts Heated at Two Rates to Three End Point Temperatures von Bayne, Barbara H., Allen, Mary B., Large, Nancy F., Meyer, Bernadine H., Goertz, Grayce E.

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Effect of Internal Temperature on Eating Quality of Pork Chops. II. Broiling von Holmes, Zoe Ann, Bowers, Jane Raymond, Goertz, Grayce E.

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Effect of Cooking Temperatures on Broiler Acceptability1 von GOERTZ, GRAYCE E., MEYER, DOROTHY, WEATHERS, BARBARA, HOOPER, ANNA S.

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Chilled food systems1: Effects of chilled holding on quality of beef loaves von ZALLEN, EUGENIA M., HITCHCOCK, MARY JO, GOERTZ, GRAYCE E.

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Dressing and Cooking Losses, Juiciness and Fat Content of Poultry Fed Cereal Grains. Part 2. Broilers von Goertz, Grayce E., Hooper, Anna S., Sanford, Paul E., Clegg, Robert E.

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Dressing and Cooking Losses, Juiciness and Fat Content of Poultry Fed Cereal Grains. Part 1. Beltsville White Turkeys von Goertz, Grayce E., Hooper, Anna S., Sanford, Paul E., Clegg, Robert E.

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QUALITY CONTROL STANDARDS FOR COOKED FROZEN GREEN BEANS HELD ON A STEAM TABLE FOR VARYING HOLDING TIMES von BRENNER, ANNA M., HITCHCOCK, MARY J., LANE, R. H., GOERTZ, GRAYCE E., CAMPBELL, M., COLLINS, J. L.

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BRAISED TURKEY ROAST QUALITY AS RELATED TO ROASTING PAN COMPOSITION von OERTZ, G E, HOOPER, A S

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A Comparison of Cooking Methods for Boneless Turkey Rolls and Bars von Fry, Jack L., Goertz, Grayce E., Taylor, M. Hal, Hooper, Anna S.

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