V. D. Bramblett

Qualities of Beef as Affected by Cooking at Very Low Temperatures for Long Periods of Time

V. D. Bramblett, R. Hostetler, G. E. Vail, 1959 .

PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES

R. B. Harrington, M. Judge, V. D. Bramblett, 1972 .

EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINS

V. D. Bramblett, A. W. Flynn, Vianna D. Bramblett, 1975 .

MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS

R. B. Harrington, E. D. Aberle, V. D. Bramblett, 1973 .

Effect of Dry-Chilling on the Flavor of Fried Chicken

W. Stadelman, V. D. Bramblett, K. K. Hale, 1973 .

Stress during Growth. II. Effects on Palatability and Cooking Characteristics of Lamb Meat

M. Judge, V. D. Bramblett, G. E. Vail, 1963 .

COMPARISON OF DAIRY AND DUAL-PURPOSE CARCASSES WITH BEEF-TYPE CARCASSES FROM ANIMALS OF SIMILAR AND YOUNGER AGES.

M. Judge, V. D. Bramblett, T. G. Martín, 1965, Journal of dairy science.

Effect of temperature and cut on quality of pork roast.

R. B. Harrington, M. Judge, V. D. Bramblett, 1970, Journal of the American Dietetic Association.

PALATABILITY AND COOKING CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF

J. Forrest, M. Judge, V. D. Bramblett, 1977 .