K. Leddy

Effects of Silage Diets and Electrical Stimulation on the Palatability, Cooking and pH Characteristics of Beef Loin Steaks

T. Rumsey, A. Hammond, B. W. Berry, 1988 .

Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties

B. W. Berry, K. Leddy, 1984 .

Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties

B. W. Berry, K. Leddy, 1989 .

Beef patty composition: effects of fat content and cooking method.

B. W. Berry, K. Leddy, 1984, Journal of the American Dietetic Association.

EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF

B. W. Berry, K. Leddy, 1988 .

INFLUENCE OF STEAK TEMPERATURE AT THE BEGINNING OF BROILING ON PALATABILITY, SHEAR AND COOKING PROPERTIES OF BEEF LOIN STEAKS DIFFERING IN MARBLING

B. W. Berry, K. Leddy, 1990 .

Comparison of restaurant vs research-type broiling with beef loin steaks differing in marbling

B. W. Berry, K. Leddy, 1990 .

Sensory characteristics, shear values and cooking properties of ground beef patties extended with iron- and zinc-fortified soy isolate, concentrate or flour

B. W. Berry, C. E. Bodwell, K. Leddy, 1985 .

Mass food challenges in a vacant COVID‐19 stepdown facility: Exceptional opportunity provides a model for the future

P. Harding, J. Hourihane, Rachel E. Quinn, 2021, Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology.