B. M. McKenna

发表

Engineering science in the food industry

B. M. McKenna, 1984 .

Line chilling of beef 1: The prediction of temperatures

B. M. McKenna, B. M. Drumm, R. L. Joseph, 1992 .

Texture in food

B. M. McKenna, 2003 .

Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter

James G. Lyng, B. M. McKenna, Nigel P. Brunton, 2004 .

THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

James G. Lyng, Paul Allen, B. M. McKenna, 1997 .

Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

James G. Lyng, B. M. McKenna, Nigel P. Brunton, 2005 .

THE INFLUENCE OF COMPOSITIONAL CHANGES IN BEEFBURGERS ON THEIR TEMPERATURES AND THEIR THERMAL AND DIELECTRIC PROPERTIES DURING MICROWAVE HEATING

James G. Lyng, B. M. McKenna, J. Lyng, 2002 .

The Effects of Pre- and Post-rigor High-intensity Ultrasound Treatment on Aspects of Lamb Tenderness

James G. Lyng, Paul Allen, B. M. McKenna, 1998 .

The effect on aspects of beef tenderness of pre‐ and post‐rigor exposure to a high intensity ultrasound probe

James G. Lyng, Paul Allen, B. M. McKenna, 1998 .