Concepedia

M.R. McGee

MM

Statistics

Publications

1

Citations

61

H-Index

1

Active since

2003

Affiliations

Oklahoma State University(Current)

M.R. McGee is an author at Oklahoma State University specializing in cooked meat product formulation, cooking-induced texture changes, and sensory characteristics.

Publications per year

2003–2003

1

Publications

1

Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner–Bratzler shear and sensory characteristics of pre-cooked inside round roasts

M.R. McGee, Kimberly L. Henry, J.C. Brooks et al. · Meat Science · 2003 · 61 citations

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