W. E. Townsend

EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS

W. E. Townsend, S. A. ACKERMAN, Lee P. Witnauer et al. · Journal of Food Science · 1971 · 80 citations

Food Chemistry, Nutrition, Beef Fat +15

Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry Meat

C.E. LYON, B.G. LYON, C. E. Davis et al. · Poultry Science · 1980 · 57 citations · Full text

Nutrition, Flake-cut Patties, Deboned Poultry Meat +13

The Scatter Coefficient as a Measure of Pork Quality

Gerald S. Birth, Charles Davis, W. E. Townsend · Journal of Animal Science · 1978 · 44 citations

Engineering, Scatter Coefficient, Food Analysis +20

EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE

W. E. Townsend, C. E. Davis, C.E. LYON et al. · Journal of Food Science · 1980 · 25 citations

Food Chemistry, Pse Pork, Biomanufacturing +14

EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIES

C.E. LYON, B.G. LYON, W. E. Townsend et al. · Journal of Food Science · 1978 · 21 citations

Nutrition, Engineering, Mechanical Engineering +18