Authors: HOWARD LR BURMA P WAGNER AB

Citation: Lr. Howard et al., FIRMNESS AND CELL-WALL CHARACTERISTICS OF PASTEURIZED JALAPENO PEPPERRINGS AS AFFECTED BY PREHEATING AND STORAGE, Journal of food science, 62(1), 1997, pp. 89

Authors: HOWARD LR MILLER GH WAGNER AB

Citation: Lr. Howard et al., MICROBIOLOGICAL, CHEMICAL, AND SENSORY CHANGES IN IRRADIATED PICO DE GALLO, Journal of food science, 60(3), 1995, pp. 461-464

Authors: HOWARD LR BURMA P WAGNER AB

Citation: Lr. Howard et al., FIRMNESS AND CELL-WALL CHARACTERISTICS OF PASTEURIZED JALAPENO PEPPERRINGS AFFECTED BY CALCIUM-CHLORIDE AND ACETIC-ACID, Journal of food science, 59(6), 1994, pp. 1184-1186

Authors: HOWARD LR SMITH RT WAGNER AB VILLALON B BURNS EE

Citation: Lr. Howard et al., PROVITAMIN-A AND ASCORBIC-ACID CONTENT OF FRESH PEPPER CULTIVARS (CAPSICUM-ANNUUM) AND PROCESSED JALAPENOS, Journal of food science, 59(2), 1994, pp. 362-365