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Robert L. Hostetler

Observed name: Hostetler, Robert L.
Observed institution: Texas A&M University
OpenAlex ID: A5111798798
Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling
1982 · KI SOON RHEE, THAYNE R. DUTSON, et al. · Journal of Food Science · 139
Tenderness of Beef.
1962 · SYLVIA COVER, S. J. RITCHEY, et al. · Journal of Food Science · 82
Tenderness of Beef.
1962 · SYLVIA COVER, ROBERT L. HOSTETLER, et al. · Journal of Food Science · 44
Tenderness of Beef.
1962 · SYLVIA COVER, S. J. RITCHEY, et al. · Journal of Food Science · 32
Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cooking a
1964 · S. J. RITCHEY, ROBERT L. HOSTETLER · Journal of Food Science · 27
Tenderness of Beef.
1962 · SYLVIA COVER, S. J. RITCHEY, et al. · Journal of Food Science · 26
An Examination of Some Theories about Beef Tenderness by Using New Methods.
1960 · Sylvia Cover, ROBERT L. HOSTETLER · OakTrust (Texas A&M University Libraries) · 24
Effect of Coring Methods on Shear Values Determined by Warner‐Bratzler Shear a
1964 · ROBERT L. HOSTETLER, S. J. RITCHEY · Journal of Food Science · 21
Relationship of Extensibility of Muscle Fibers to Tenderness of Beef
1961 · ROBERT L. HOSTETLER, SYLVIA COVER · Journal of Food Science · 16
Works count: 10
Citation count: 411
H-index: 9
I10-index: 9
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