Match tier
Listed
Presence
Current · Arkansas
Last published
2019
Sources
OpenAlex · ORCID
Refreshed
2026-09-12
T
T. A. Houser
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Also affiliated: Kansas State University (2017–2019)
2 pubs
Biography and Research Information
Metrics
- Publications: 2
Selected Publications
-
Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures (2019)
Collaboration Network
Top Collaborators
L. L. Prill
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
L. N. Drey
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
J. L. Vipham
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
M. D. Chao
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
Joseph M. Gonzalez
Kansas State University (US)
1 shared publication
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
E. A. Boyle
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures
T. G. O'Quinn
Kansas State University
1 shared publication
In database
- Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures