Donald H. Kropf

发表

Changes in beef carcass composition with changes in animal weight and finish

H. J. Tuma, Donald H. Kropf, S. P. Kolstad, 1967 .

Effects of low voltage electrical stimulation during bleeding on characteristics of beef loin eye top round muscles

Donald H. Kropf, Curtis L. Kastner, Melvin C. Hunt, 1984 .

Influence of sire on quality of beef

Donald H. Kropf, D. L. Mackintosh, D. L. Good, 1964 .

The relation of lamb quality factors to grade, marbling, carcass value and sensory evaluations

Donald H. Kropf, D. L. Mackintosh, C. S. Menzies, 2011 .

Vacuum-packaged ground beef: the influence of color and educational materials on consumer acceptance

Donald H. Kropf, Curtis L. Kastner, N. M. Lynch, 1985 .

Beef safety - current research and summary of progress

S. Smith, David E. Schafer, Daniel Y. C. Fung, 1991 .

Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef

Donald H. Kropf, Melvin C. Hunt, M. Hunt, 2000 .

Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties

Donald H. Kropf, Melvin C. Hunt, M. Hunt, 1996 .

RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLOR

Donald H. Kropf, Curtis L. Kastner, Melvin C. Hunt, 1980 .

Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere

Donald H. Kropf, D. Kropf, Jane A. Bowers, 1990 .

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Donald H. Kropf, D. Kropf, Jane A. Bowers, 1987 .

Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High-oxygen and Ultra-low Oxygen Modified Atmospheres

Donald H. Kropf, Melvin C. Hunt, M. Hunt, 2006 .