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Results: 1-5 |
Results: 5

Authors: Woody, JM Walsh, RA Doores, S Henning, WR Wilson, RA Knabel, SJ
Citation: Jm. Woody et al., Role of bacterial association and penetration on destruction of Escherichia coli O157 : H7 in beef tissue by high pH, J FOOD PROT, 63(1), 2000, pp. 3-11

Authors: Wu, JY Mills, EW Henning, WR
Citation: Jy. Wu et al., Oxidative stability and sensory attributes of prerigor cooked beef steak, J FOOD SCI, 65(8), 2000, pp. 1382-1385

Authors: Brooks, JC Belew, JB Griffin, DB Gwartney, BL Hale, DS Henning, WR Johnson, DD Morgan, JB Parrish, FC Reagan, JO Savell, JW
Citation: Jc. Brooks et al., National Beef Tenderness Survey - 1998, J ANIM SCI, 78(7), 2000, pp. 1852-1860

Authors: Bryan, KA Kuecker, WG Henning, WR Mills, EW Hagen, DR
Citation: Ka. Bryan et al., Sensory characteristics and processing yield of boneless hams obtained from gilts administered exogenous porcine somatotropin, J MUSCLE F, 10(4), 1999, pp. 333-343

Authors: Bryan, KA Kuecker, WG Mills, EW Henning, WR Hagen, DR
Citation: Ka. Bryan et al., Processing characteristics and meld of pork frankfurters manufactured fromgilts administered exogenous porcine somatotropin, J MUSCLE F, 10(3), 1999, pp. 261-268
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