B. Lowe

发表

Agricultural Research Bulletins, Nos. 260-280

H. J. Barre, J. A. Hopkins, A. J. King, 1939 .

Influence of the animal's age upon the quality and palatability of beef

M. D. Helser, B. Lowe, P. M. Nelson, 1929 .

Comparison of grades of beef rounds; effect of cooking times on palatability and cost.

B. Lowe, P. J. Aldrich, 1954, Journal of the American Dietetic Association.

Organoleptic, chemical, physical and microscopic characteristics of muscles in eight beef carcasses, differing in age of animal, carcass grade and extent of cooking

J. Kastelic, B. Lowe, 1961 .

Defrosting and cooking frozen meat: The effect of method of defrosting and of the manner and temperature of cooking upon weight loss and palatability

P. Shearer, B. McClurg, B. Lowe, 1952 .

Experimental Cookery from the Chemical and Physical Standpoint

B. Lowe, 1955 .

The physical and chemical characteristics of lards and other fats in relation to their culinary value III. For frying purposes

J. Buchanan, B. Lowe, P. M. Nelson, 1940 .