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Results:
1-7
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Results: 7
Authors:
SCHUMAN JD
SHELDON BW
VANDEPOPULIERE JM
BALL HR
Citation: Jd. Schuman et al., IMMERSION HEAT-TREATMENTS FOR INACTIVATION OF SALMONELLA-ENTERITIDIS WITH INTACT EGGS, Journal of applied microbiology, 83(4), 1997, pp. 438-444
Authors:
MARTINEZ RM
DAWSON PL
BALL HR
SWARTZEL KR
WINN SE
GIESBRECHT FG
Citation: Rm. Martinez et al., THE EFFECTS OF ULTRAPASTEURIZATION WITH AND WITHOUT HOMOGENIZATION ONTHE CHEMICAL, PHYSICAL, AND FUNCTIONAL-PROPERTIES OF ASEPTICALLY PACKAGED LIQUID WHOLE EGG, Poultry science, 74(4), 1995, pp. 742-752
Authors:
WARREN MW
LARICK DK
BALL HR
Citation: Mw. Warren et al., VOLATILES AND SENSORY CHARACTERISTICS OF COOKED EGG-YOLK, WHITE AND THEIR COMBINATIONS, Journal of food science, 60(1), 1995, pp. 79
Authors:
MARTINEZ RM
BALL HR
DAWSON PL
Citation: Rm. Martinez et al., EFFECT OF ULTRAPASTEURIZATION WITH AND WITHOUT HOMOGENIZATION ON THE ELECTROPHORETIC PATTERNS OF ASEPTICALLY PROCESSED LIQUID WHOLE EGG, Poultry science, 73(2), 1994, pp. 317-321
Authors:
GUERRERO AF
BALL HR
Citation: Af. Guerrero et Hr. Ball, EFFECT OF SPRAY-DRIED OR REDUCED-CHOLESTEROL YOLK AND TEMPERATURE ON THE LINEAR VISCOELASTIC PROPERTIES OF MAYONNAISE, Journal of texture studies, 25(4), 1994, pp. 363-381
Authors:
CONRAD KM
MAST MG
MACNEIL JH
BALL HR
Citation: Km. Conrad et al., COMPOSITION AND GEL-FORMING PROPERTIES OF VACUUM-EVAPORATED LIQUID EGG-WHITE, Journal of food science, 58(5), 1993, pp. 1013-1016
Authors:
CONRAD KM
MAST MG
BALL HR
FRONING G
MACNEIL JH
Citation: Km. Conrad et al., CONCENTRATION OF LIQUID EGG-WHITE BY VACUUM EVAPORATION AND REVERSE-OSMOSIS, Journal of food science, 58(5), 1993, pp. 1017-1020
Risultati:
1-7
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