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Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

Journal of food science, 2007-08, Vol.72 (6), p.S388-S395

2007

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Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters

Journal of food science, 2007-10, Vol.72 (8), p.S551-S559

2007

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Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

Journal of food science, 2007-06, Vol.72 (5), p.S324-S332

2007

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The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free Frankfurters

Journal of food science, 2001-11, Vol.66 (9), p.1409-1415

2001

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Manual switching patterns in private offices

Lighting research & technology (London, England : 2001), 1998, Vol.30 (1), p.45-50

Love, J.A.

1998

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Legal dimension needs airing in any discussion about teenagers and sex

Nursing standard, 2010-09, Vol.25 (1), p.32-32

Love, JA

2010

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Histochemistry and electrophysiology of adult rabbit pancreatic neurons in primary culture

Gastroenterology (New York, N.Y. 1943), 1998-04, Vol.114, p.A480-A480

1998

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Adrenergic modulation of nerve-stimulated amylase secretion by isolated rabbit pancreatic lobules

Gastroenterology (New York, N.Y. 1943), 1998-04, Vol.114, p.A480-A480

1998

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Acceptability and sensory analysis of pork summer sausage from pigs administered porcine somatotropin

Journal of food science, 1992-07, Vol.57 (4), p.819-821

1992

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Note: Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas

Food science and technology international, 2001-08, Vol.7 (4), p.363-367

2001

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Photoelectric control: the effectiveness of techniques to reduce switching frequency

Lighting research & technology (London, England : 2001), 2001-03, Vol.33 (1), p.43-55

Littlefair, Paul J

2001

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Bioluminescent Bacterial Genotoxicity Test for Fatty Acid Derivatives and Heated Oils

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2682-2685

1998

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The evolution of performance indicators for the evaluation of daylighting systems

Conference Record of the 1992 IEEE Industry Applications Society Annual Meeting, 1992, p.1830-1836 vol.2

Love, J.A.

1992

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Sensory and physical properties of cakes with bovine plasma products substituted for egg

Cereal chemistry, 1993-01, Vol.70 (1), p.18-21

1993

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Perspectives in Organopalladium Chemistry for the XXI Century, Edited by J. Tsuji, Elsevier Science, Amsterdam, 1999, pp. xiii+322. ISBN 0-444-50197-5; US$ 147, NLG 290, Euro 131.60

Journal of Organometallic Chemistry, 2002, Vol.642 (1), p.283-283

Love, J.A

2002

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Network statistics

Love, J.A

1969

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Effects of processing and usage level on performance of bovine plasma as an egg white substitute in cakes

Cereal chemistry, 1991-01, Vol.68 (1), p.100-104

1991

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Field performance of compact fluorescent systems

Conference Record of the 1993 IEEE Industry Applications Conference Twenty-Eighth IAS Annual Meeting, 1993, p.2254-2259 vol.3

Love, J.A.

1993

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Surfactant-potentiated increases in intracranial pressure in a mouse model of Reye's syndrome

Experimental neurology, 1991, Vol.111 (1), p.95-97

1991

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Quality Attributes of Various Processed Meats from Pigs Treated with Porcine Somatotropin

Journal of food science, 1990-07, Vol.55 (4), p.929-931

1990

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Group housing: meeting the physical and social needs of the laboratory rabbit

Laboratory animal science (Chicago), 1994-02, Vol.44 (1), p.5

Love, J A

1994

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Composition and sensory analysis of rib chops from pigs supplemented with porcine somatotropin (pSt)

Journal of food quality, 1989-01, Vol.12 (6), p.455-465

1989

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Determination of the Daylight Factor under Real Overcast Skies

Journal of the Illuminating Engineering Society, 1993-07, Vol.22 (2), p.176-182

Love, J.A.

1993

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Composition, water-holding capacity and pH of muscles from pigs supplemented with porcine somatotropin (pSt)

Journal of food quality, 1989-01, Vol.12 (6), p.467-474

1989

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Fat content and sensory analysis of selected pork muscles taken from carcasses with various backfat levels

Journal of food quality, 1989-04, Vol.12 (2), p.135-143

1989

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Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham

Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters

Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages

The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free Frankfurters

Manual switching patterns in private offices

Legal dimension needs airing in any discussion about teenagers and sex

Histochemistry and electrophysiology of adult rabbit pancreatic neurons in primary culture

Adrenergic modulation of nerve-stimulated amylase secretion by isolated rabbit pancreatic lobules

Acceptability and sensory analysis of pork summer sausage from pigs administered porcine somatotropin

Note: Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas

Photoelectric control: the effectiveness of techniques to reduce switching frequency

Bioluminescent Bacterial Genotoxicity Test for Fatty Acid Derivatives and Heated Oils

The evolution of performance indicators for the evaluation of daylighting systems

Sensory and physical properties of cakes with bovine plasma products substituted for egg

Perspectives in Organopalladium Chemistry for the XXI Century, Edited by J. Tsuji, Elsevier Science, Amsterdam, 1999, pp. xiii+322. ISBN 0-444-50197-5; US$ 147, NLG 290, Euro 131.60

Network statistics

Effects of processing and usage level on performance of bovine plasma as an egg white substitute in cakes

Field performance of compact fluorescent systems

Surfactant-potentiated increases in intracranial pressure in a mouse model of Reye's syndrome

Quality Attributes of Various Processed Meats from Pigs Treated with Porcine Somatotropin

Group housing: meeting the physical and social needs of the laboratory rabbit

Composition and sensory analysis of rib chops from pigs supplemented with porcine somatotropin (pSt)

Determination of the Daylight Factor under Real Overcast Skies

Composition, water-holding capacity and pH of muscles from pigs supplemented with porcine somatotropin (pSt)

Fat content and sensory analysis of selected pork muscles taken from carcasses with various backfat levels

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