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Results:
1-14
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Results: 14
Authors:
Astrof, NS
Lyon, CE
Griffin, RG
Citation: Ns. Astrof et al., Triple resonance solid state NMR experiments with reduced dimensionality evolution periods, J MAGN RES, 152(2), 2001, pp. 303-307
Authors:
Lyon, BG
Davis, CE
Windham, WR
Lyon, CE
Citation: Bg. Lyon et al., Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties, J FOOD PROT, 64(8), 2001, pp. 1199-1205
Authors:
Northcutt, JK
Buhr, RJ
Young, LL
Lyon, CE
Ware, GO
Citation: Jk. Northcutt et al., Influence of age and postchill carcass aging duration on chicken breast fillet quality, POULTRY SCI, 80(6), 2001, pp. 808-812
Authors:
Young, LL
Northcutt, JK
Buhr, RJ
Lyon, CE
Ware, GO
Citation: Ll. Young et al., Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses, POULTRY SCI, 80(3), 2001, pp. 376-379
Authors:
Berrang, ME
Lyon, CE
Smith, DP
Northcutt, JK
Citation: Me. Berrang et al., Incidence of Listeria monocytogenes on pre-scald and post-chill chicken, J APPL POUL, 9(4), 2000, pp. 546-550
Authors:
Lyon, CE
Lyon, BG
Citation: Ce. Lyon et Bg. Lyon, Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination, J APPL POUL, 9(2), 2000, pp. 234-241
Authors:
Lyon, CE
Lamond, AI
Citation: Ce. Lyon et Ai. Lamond, The nucleolus, CURR BIOL, 10(9), 2000, pp. R323-R323
Authors:
Maeda, K
Lyon, CE
Lopez, JJ
Cemazar, M
Dobson, CM
Hore, PJ
Citation: K. Maeda et al., Improved photo-CIDNP methods for studying protein structure and folding, J BIOM NMR, 16(3), 2000, pp. 235-244
Authors:
Bailey, JS
Lyon, BG
Lyon, CE
Windham, WR
Citation: Js. Bailey et al., The microbiological profile of chilled and frozen chicken, J FOOD PROT, 63(9), 2000, pp. 1228-1230
Authors:
Poole, GH
Lyon, CE
Buhr, RJ
Young, LL
Alley, A
Hess, JB
Bilgili, SF
Northcutt, JK
Citation: Gh. Poole et al., Evacuation of age, gender, strain, and diet on the cooked yield and smear values of broiler breast fillets, J APPL POUL, 8(2), 1999, pp. 170-176
Authors:
Young, LL
Buhr, RJ
Lyon, CE
Citation: Ll. Young et al., Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat, POULTRY SCI, 78(2), 1999, pp. 267-271
Authors:
Senter, SD
Young, LL
Lyon, BG
Lyon, CE
Citation: Sd. Senter et al., Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees, J SCI FOOD, 79(11), 1999, pp. 1507-1512
Authors:
Lyon, CE
Jones, JA
Redfield, C
Dobson, CM
Hore, PJ
Citation: Ce. Lyon et al., Two-dimensional N-15-H-1 photo-CIDNP as a surface probe of native and partially structured proteins, J AM CHEM S, 121(27), 1999, pp. 6505-6506
Authors:
Motzer, EA
Carpenter, JA
Reynolds, AE
Lyon, CE
Citation: Ea. Motzer et al., Quality of restructured hams manufactured with PSE pork as affected by water binders, J FOOD SCI, 63(6), 1998, pp. 1007-1011
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1-14
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