G. R. HEGARTY

WARMED‐OVER FLAVOR IN COOKED MEATS

Kunito Sato, G. R. HEGARTY · Journal of Food Science · 1971 · 321 citations

Agriculture, Biochemistry, Food Science +17

Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins ^a ^b

G. R. HEGARTY, L. J. Bratzler, A. M. Pearson · Journal of Food Science · 1963 · 93 citations

Agriculture, Biochemistry, Food Science +15

THE INHIBITION OF WARMED‐OVER FLAVOR IN COOKED MEATS

Kunito Sato, G. R. HEGARTY, H. K. HERRING · Journal of Food Science · 1973 · 84 citations

Agriculture, Food Science, Food Chemistry +9

The Relationship of Some Intracellular Protein Characteristics to Beef Muscle Tenderness ^a, ^b

G. R. HEGARTY, L. J. Bratzler, A. M. Pearson · Journal of Food Science · 1963 · 40 citations

Agriculture, Animal Sciences, Animal Anatomy +16