Authors: Uriyo, M Eigel, WE

Citation: M. Uriyo et We. Eigel, Duration of kilning treatment on alpha-amylase, beta-amylase and endo-(1,3)(1,4)-beta-D-glucanase activity of malted sorghum (Sorghum bicolor), PROCESS BIO, 35(5), 2000, pp. 433-436

Authors: Slesinski, AJ Claus, JR Anderson-Cook, CM Eigel, WE Graham, PP Lenz, GE Noble, RB

Citation: Aj. Slesinski et al., Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast, J FOOD SCI, 65(3), 2000, pp. 417-420

Authors: Slesinski, AJ Claus, JR Anderson-Cook, CM Eigel, WE Graham, PP Lenz, GE Noble, RB

Citation: Aj. Slesinski et al., Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations, J FOOD SCI, 65(3), 2000, pp. 421-427