Concepedia

B. W. BERRY

BW

77

Publications

2.8K

Citations

30

H-Index

1970

Active since

Affiliations

Beltsville Agricultural Research Center(Current)

Agricultural Research Service

Science Research Laboratory

University of Maryland, College Park

Colorado State University

B. W. BERRY is an author at Beltsville Agricultural Research Center specializing in health sciences, meat science, and nutrition.

ORCID

Top concepts

Publications per year

1970–2004

77

Publications

77

RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

Gary C. Smith, Z. L. CARPENTER, H. R. Cross et al. · Journal of Food Quality · 1985 · 147 citations

, , +16

EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES

H. R. Cross, B. W. BERRY, L. H. Wells · Journal of Food Science · 1980 · 145 citations

, , +13

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

B. W. BERRY · Journal of Food Science · 1992 · 139 citations

, , +14

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

B. W. BERRY, K.F. LEDDY · Journal of Food Science · 1984 · 121 citations

, , +13

RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF<sup>1</sup>

Gary C. Smith, J.W. Savell, H. R. Cross et al. · Journal of Food Quality · 1987 · 112 citations

, , +15

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