publication venue for
- Amino Acid Profiling and SDS-PAGE Analysis of Protein Isolates Obtained from Nonconventional Sources. 2022:1-7. 2022
- Survey of Quality Attributes of Beef from Farmers Market Vendors. 2019:1-9. 2019
- Sensory evaluation of ground beef patties irradiated by gamma rays versus electron beam under various packaging conditions. 23:195-204. 2000
- Compositional analysis of four red raspberry cultivars grown in Maine. 19:457-465. 1996
- GENERAL MICROBIAL PROFILE OF LOW-FAT FRANKFURTERS FORMULATED WITH SODIUM LACTATE AND A TEXTURE MODIFIER. 18:313-323. 1995
- A NATIONAL MARKET BASKET SURVEY FOR LAMB. 13:453-465. 1990
- CARCASS CHARACTERISTICS, SENSORY PROPERTIES AND MINERAL CONTENT OF MEAT FROM BULLS AND STEERS. 11:497-507. 1989
- VARIATIONS IN THE SENSORY PROPERTIES OF BEEF AS AFFECTED BY SEX CONDITION, MUSCLE AND POSTMORTEM AGING. 12:39-58. 1989
- HIGHTEMPERATURE CONDITIONING OF HOTBONED BEEF SUBPRIMALS. 12:145-153. 1989
- NATIONAL CONSUMER RETAIL BEEF STUDY - INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS. 12:251-274. 1989
- SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND OR GOAT MEAT. 10:437-443. 1988
- CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS. 11:235-242. 1988
- EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM BEEF-HEART AND TONGUE. 11:63-70. 1988
- USDA MATURITY INDEXES AND PALATABILITY OF BEEF RIB STEAKS. 11:1-13. 1988
- USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES. 10:359-374. 1988
- RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF. 10:269-286. 1987
- HEME IRON RELATIVE TO TOTAL DIETARY INTAKES OF IRON. 9:263-275. 1986
- USE OF MECHANICAL TENDERIZATION TO INCREASE THE TENDERNESS OF BULLOCK BEEF1. 9:49-56. 1986
- EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT‐BONED BEEF. 8:273-281. 1986
- POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS. 8:253-264. 1986
- RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF. 7:289-308. 1985
- FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW. 6:211-237. 1984
- EFFECT OF ELECTRICAL STIMULATION ON CARCASSES FROM STRESSED AND UNSTRESSED STEERS. 6:73-79. 1983
- UTILIZATION OF ELECTRICAL STIMULATION TO IMPROVE MEAT QUALITY: A REVIEW. 5:247-269. 1982
- THE ECONOMICS AND PALATABILITY ATTRIBUTES OF HOTBONED BEEF: A REVIEW. 5:183-201. 1982
- COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS. 4:43-54. 1981
- STORAGE PROPERTIES OF PRIMAL CUTS OF HOT AND COLDBONED BEEF. 2:289-296. 1979