Wagner, Alfred Extension Associate

academic article

• Gu, Y. S., Howard, L. R., & Wagner, A. B. (1999). Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by calcium chloride and rotary processing. JOURNAL OF FOOD SCIENCE.  64(3), 494-497.
  
• Howard, L. R., Burma, P., & Wagner, A. B. (1997). Firmness and cell wall characteristics of pasteurized jalapeno pepper rings as affected by preheating and storage. JOURNAL OF FOOD SCIENCE.  62(1), 89-&.
  
• HOWARD, L. R., MILLER, G. H., & WAGNER, A. B. (1995). MICROBIOLOGICAL, CHEMICAL, AND SENSORY CHANGES IN IRRADIATED PICO DE GALLO. JOURNAL OF FOOD SCIENCE.  60(3), 461-464.
  
• HOWARD, L. R., BURMA, P., & WAGNER, A. B. (1994). FIRMNESS AND CELL-WALL CHARACTERISTICS OF PASTEURIZED JALAPENO PEPPER RINGS AFFECTED BY CALCIUM-CHLORIDE AND ACETIC-ACID. JOURNAL OF FOOD SCIENCE.  59(6), 1184-1186.
  
• HOWARD, L. R., SMITH, R. T., WAGNER, A. B., VILLALON, B., & BURNS, E. E. (1994). PROVITAMIN-A AND ASCORBIC-ACID CONTENT OF FRESH PEPPER CULTIVARS (CAPSICUM-ANNUUM) AND PROCESSED JALAPENOS. JOURNAL OF FOOD SCIENCE.  59(2), 362-365.