S. Park

发表

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

P. Bechtel, S. Park, J. Novakofski, 1987 .

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

P. Bechtel, S. Park, J. Novakofski, 1989 .

Composition of surimi-like material from beef or pork

M. S. Brewer, P. Bechtel, S. Park, 1996 .

Effect of traditional fat replacement by oleogel made of beeswax and canola oil on processed meat (steak type) quality

S. Park, Utthapon Issara, M. Suwannakam, 2022, Food Research.

Process and characteristics for a surimi-like material made from beef or pork

M. S. Brewer, P. Bechtel, S. Park, 1996 .

Effect of Mixture and Storage on the Palatability of Beef‐Turkey Patties

P. Bechtel, S. Park, J. Novakofski, 1987 .

Salt, Cryoprotectants and Preheating Temperature Effects on Surimi‐like Material from Beef or Pork

M. S. Brewer, P. Bechtel, S. Park, 1996 .

Microbiology of Frozen Foods. V. The Behavior of Clostridium botulinum in Frozen Fruits and in Vegetables.

S. Park, G. I. Wallace, 1933 .

Microbiology of Frozen Foods: IV. Longevity of Certain Pathogenic Bacteria in Frozen Cherries and in Frozen Cherry Juice

S. Park, G. I. Wallace, 1933 .