Citation: Jw. Arnold et Sd. Senter, USE OF DIGITAL AROMA TECHNOLOGY AND SPME CC-MS TO COMPARE VOLATILE COMPOUNDS PRODUCED BY BACTERIA ISOLATED FROM PROCESSED POULTRY, Journal of the Science of Food and Agriculture, 78(3), 1998, pp. 343-348
Citation: Sd. Senter et al., COLOR VALUES OF COOKED TOP-ROUND BEEF JUICES AS AFFECTED BY END-POINTTEMPERATURES, FROZEN STORAGE OF COOKED SAMPLES AND STORAGE OF EXPRESSED JUICES, Journal of the Science of Food and Agriculture, 75(2), 1997, pp. 179-182
Citation: Sd. Senter et al., GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY IN COMMERCIALLY PROCESSED CHICKEN - AN INDICATOR OF PRODUCT END-POINT TEMPERATURE, Journal of food protection, 59(11), 1996, pp. 1230-1232
Citation: Gk. Searcy et al., GLUTAMIC-OXALOACETIC TRANSAMINASE-ACTIVITY - A POTENTIAL END-POINT-TEMPERATURE INDICATOR FOR IMPORTED COOKED BEEF, Journal of food protection, 58(6), 1995, pp. 686-688
Citation: Sd. Senter et al., RESIDUAL GLUTAMIC-OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN THERMALLY PROCESSED POULTRY AND POULTRY PRODUCTS AS AN INDICATOR OF END-POINT TEMPERATURES, Journal of the Science of Food and Agriculture, 68(1), 1995, pp. 19-23
Citation: Sd. Senter et al., VARIABILITY IN RESIDUAL MYOGLOBIN CONTENT AND GLUTAMIC OXALOACETIC TRANSAMINASE (GOT) ACTIVITY IN COOKED BOVINE SEMIMEMBRANOUS TISSUE AS RELATED TO TEMPERATURE OF COOKING MEDIA ABOVE END-POINT TEMPERATURE AND SAMPLE-SIZE, Journal of food protection, 57(6), 1994, pp. 502-504
Authors:
SENTER SD
PAYNE JA
MILLER G
ANAGNOSTAKIS SL
Citation: Sd. Senter et al., COMPARISON OF TOTAL LIPIDS, FATTY-ACIDS, SUGARS AND NONVOLATILE ORGANIC-ACIDS IN NUTS FROM 4 CASTANEA SPECIES, Journal of the Science of Food and Agriculture, 65(2), 1994, pp. 223-227
Citation: Sd. Senter et al., YIELD AND QUALITY OF JUICE FROM PASSION-FRUIT (PASSIFLORA-EDULIS), MAYPOPS (P-INCARNATA) AND TETRAPLOID PASSION-FRUIT HYBRIDS (P-EDULIS X P-INCARNATA), Journal of the Science of Food and Agriculture, 62(1), 1993, pp. 67-70