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Citation: P. Jayasingh et al., Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef, MEAT SCI, 59(3), 2001, pp. 317-324

Authors: Carpenter, CE Cornforth, DP Whittler, D

Citation: Ce. Carpenter et al., Consumer preferences for beef color and packaging did not affect eating satisfaction, MEAT SCI, 57(4), 2001, pp. 359-363

Authors: Heaton, KM Cornforth, DP Moiseev, IV Egbert, WR Carpenter, CE

Citation: Km. Heaton et al., Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls, MEAT SCI, 55(3), 2000, pp. 321-329

Authors: Lee, BJ Hendricks, DG Cornforth, DP

Citation: Bj. Lee et al., A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system, MEAT SCI, 51(3), 1999, pp. 245-253

Authors: Moiseev, IV Cornforth, DP

Citation: Iv. Moiseev et Dp. Cornforth, Treatments for prevention of persistent pinking in dark-cutting beef patties, J FOOD SCI, 64(4), 1999, pp. 738-743