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Results:
1-8
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Results: 8
Authors:
UNKLESBAY N
SNEED J
TOMA R
Citation: N. Unklesbay et al., COLLEGE-STUDENTS ATTITUDES, PRACTICES, AND KNOWLEDGE OF FOOD SAFETY, Journal of food protection, 61(9), 1998, pp. 1175-1180
Authors:
TSAI SJ
UNKLESBAY N
UNKLESBAY K
CLARKE A
Citation: Sj. Tsai et al., TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH 5 BINDERS AT 4ISOTHERMAL TEMPERATURES, Journal of food quality, 21(5), 1998, pp. 397-410
Authors:
TSAI SJ
UNKLESBAY N
UNKLESBAY K
CLARKE A
Citation: Sj. Tsai et al., WATER AND ABSORPTIVE PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH 5 BINDERS AT 4 ISOTHERMAL TEMPERATURES, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 78-83
Authors:
TSAI SJ
UNKLESBAY N
UNKLESBAY K
CLARKE A
Citation: Sj. Tsai et al., THERMAL-PROPERTIES OF RESTRUCTURED BEEF PRODUCTS AT DIFFERENT ISOTHERMAL TEMPERATURES, Journal of food science, 63(3), 1998, pp. 481-484
Authors:
UNKLESBAY K
BOZACHACON A
UNKLESBAY N
Citation: K. Unklesbay et al., AIR-TEMPERATURE TRANSFER-FUNCTION OF A CONVECTION OVEN, Food control, 8(1), 1997, pp. 39-43
Authors:
UNKLESBAY N
Citation: N. Unklesbay, HOW IFTERS CAN PARTICIPATE IN NFSMI, Food technology, 51(3), 1997, pp. 33-33
Authors:
OLLINGERSNYDER P
ELGAZZAR F
MATTHEWS ME
MARTH EH
UNKLESBAY N
Citation: P. Ollingersnyder et al., THERMAL-DESTRUCTION OF LISTERIA-MONOCYTOGENES IN-GROUND PARK PREPAREDWITH AND WITHOUT SOY HULLS, Journal of food protection, 58(5), 1995, pp. 573-576
Authors:
BEWIG KM
CLARKE AD
ROBERTS C
UNKLESBAY N
Citation: Km. Bewig et al., DISCRIMINANT-ANALYSIS OF VEGETABLE-OILS BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY, Journal of the American Oil Chemists' Society, 71(2), 1994, pp. 195-200
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