Gladys E. Vail

Qualities of beef as affected by cooking at very low temperatures for long periods of time.

Vianna D. Bramblett, R. L. HOSTETLER, Gladys E. Vail et al. · Food technology · 1959 · 59 citations

Low Temperatures, Long Periods, Animal Science +8

Some observations pertaining to tenderness of meat

D. L. Mackintosh, J. Lowe Hall, Gladys E. Vail · Proceedings of the American Society of Animal Nutrition · 1936 · 30 citations

Health Sciences, Meat Quality, Food Quality +2

A Method for Determining Press Fluid in Cooked Beef

Mabel Sanderson, Gladys E. Vail · Journal of Food Science · 1963 · 27 citations

Carver Press, Summary Methods, Engineering +9

Fat Rancidity in Eviscerated Poultry ,

F. A. Kummerow, Gladys E. Vail, R.M. Conrad et al. · Poultry Science · 1948 · 22 citations · Full text

Nutrition, Education, Food Chemistry +17

Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures

MABEL SANDERSOX, Gladys E. Vail · Journal of Food Science · 1963 · 20 citations

Muscle Function, Education, Meat Quality +21