Authors: ELLAJOSYULA KR DOORES S MILLS EW WILSON RA ANANTHESWARAN RC KNABEL SJ

Citation: Kr. Ellajosyula et al., DESTRUCTION OF ESCHERICHIA-COLI O157-H7 AND SALMONELLA-TYPHIMURIUM INLEBANON BOLOGNA BY INTERACTION OF FERMENTATION PH, HEATING TEMPERATURE, AND TIME, Journal of food protection, 61(2), 1998, pp. 152-157

Authors: MILLS EW

Citation: Ew. Mills, LENSKI,LOIS COLLECTION OF EARLY CHILDRENS BOOK, The Lion and the unicorn (Brooklyn), 22(3), 1998, pp. 323-326

Authors: WILSON LL EGAN CL HENNING WR MILLS EW DRAKE TR

Citation: Ll. Wilson et al., EFFECTS OF LIVE ANIMAL PERFORMANCE AND HEMOGLOBIN LEVEL ON SPECIAL-FED VEAL CARCASS CHARACTERISTICS, Meat science, 41(1), 1995, pp. 89-96

Authors: WU JY MILLS EW HENNING WR

Citation: Jy. Wu et al., POSTMORTEM DELAY-TIME AND HEATING RATE AFFECT TENDERNESS AND ULTRASTRUCTURE OF PRERIGOR COOKED BOVINE MUSCLE, Journal of food science, 60(3), 1995, pp. 565-570

Authors: NOUR AYM GOMIDE LA MILLS EW LEMENAGER RP JUDGE MD

Citation: Aym. Nour et al., INFLUENCE OF PRODUCTION AND POSTMORTEM TECHNOLOGIES ON COMPOSITION AND PALATABILITY OF USDA SELECT GRADE BEEF, Journal of animal science, 72(5), 1994, pp. 1224-1231

Authors: EGAN CL WILSON LL DRAKE TR HENNING WR MILLS EW MEYER SD KENISON DC

Citation: Cl. Egan et al., EFFECTS OF DIFFERENT DOSES OF ZERANOL ON GROWTH, HEMOGLOBIN, AND CARCASS TRAITS IN VEAL CALVES, Journal of animal science, 71(5), 1993, pp. 1081-1087