Miller, Rhonda individual record
Professor
education and training
selected publications
Academic Articles142
Chapters4
  • Miller, R. K. (2017). The Eating Quality of Meat: V-Sensory Evaluation of Meat. Lawrie's Meat Science: Eighth Edition. (pp. 461-499). Elsevier.
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  • Miller, R. K. (2014). CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Palatability. Encyclopedia of Meat Sciences. (pp. 252-261). Elsevier.
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  • Miller, R. K. (2012). Sensory Evaluation of Beef Flavor. Handbook of Meat, Poultry and Seafood Quality. (pp. 173-191). Blackwell Publishing Ltd..
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  • Miller, R. K. (2007). Sensory Evaluation of Beef Flavor. Handbook of Meat, Poultry and Seafood Quality. (pp. 311-326). Blackwell Publishing.
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Conference Papers14
chaired theses and dissertations
Email
rmiller@tamu.edu
First Name
Rhonda
Last Name
Miller
mailing address
Texas A&M University; Animal Science; 2471 TAMU
College Station, TX 77843-2471
USA