Authors: MURPHY RY MARKS BP MARCY JA

Citation: Ry. Murphy et al., APPARENT SPECIFIC-HEAT OF CHICKEN BREAST PATTIES AND THEIR CONSTITUENT PROTEINS BY DIFFERENTIAL SCANNING CALORIMETRY (VOL 63, PG 88, 1998), Journal of food science, 63(2), 1998, pp. 4-4

Authors: MURPHY RY MARKS BP MARCY JA

Citation: Ry. Murphy et al., APPARENT SPECIFIC-HEAT OF CHICKEN BREAST PATTIES AND THEIR CONSTITUENT PROTEINS BY DIFFERENTIAL SCANNING CALORIMETRY, Journal of food science, 63(1), 1998, pp. 88-91

Authors: CLAUS JR SHAW DE MARCY JA

Citation: Jr. Claus et al., PINK COLOR DEVELOPMENT IN TURKEY MEAT AS AFFECTED BY NICOTINAMIDE, COOKING TEMPERATURE, CHILLING RATE, AND STORAGE TIME, Journal of food science, 59(6), 1994, pp. 1283-1285