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Authors: SCHEIDELER SE FRONING G CUPPETT S

Citation: Se. Scheideler et al., STUDIES OF CONSUMER ACCEPTANCE OF HIGH OMEGA-3 FATTY ACID-ENRICHED EGGS, Journal of applied poultry research, 6(2), 1997, pp. 137-146

Authors: CUPPETT S DELEON A PARKHURST A HODGES L

Citation: S. Cuppett et al., FACTORS AFFECTING ASPARAGUS SENSORY EVALUATION, Journal of food quality, 20(2), 1997, pp. 127-144

Authors: KOLLENGODE ANR HANNA MA CUPPETT S

Citation: Anr. Kollengode et al., VOLATILES RETENTION AS INFLUENCED BY METHOD OF ADDITION DURING EXTRUSION-COOKING, Journal of food science, 61(5), 1996, pp. 985

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Citation: C. Hall et al., EFFECTS OF BLEACHED AND UNBLEACHED ROSEMARY OLEORESIN AND ROSMARIQUINONE ON LIGHT SENSITIZED OXIDATION OF SOYBEAN OIL, Journal of the American Oil Chemists' Society, 71(5), 1994, pp. 533-535

Authors: HALL C CUPPETT S

Citation: C. Hall et S. Cuppett, THE EFFECTS OF BLEACHED AND UNBLEACHED ROSEMARY OLEORESINS ON LIGHT-SENSITIZED OXIDATION OF SOYBEAN OIL, Journal of the American Oil Chemists' Society, 70(5), 1993, pp. 477-482