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The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

Journal of dairy science, 2009-12, Vol.92 (12), p.5917-5927

2009

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Where do spores go? Rain-splash patterns using surrogate dye

New Zealand plant protection, 2017-07, Vol.70, p.328

Campbell, R.E.

2017

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Dry-Aging Effects on Palatability of Beef Longissimus Muscle

Journal of food science, 2001-03, Vol.66 (2), p.196-199

2001

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e effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

Journal of dairy science, 2011, Vol.94 (3), p.1185-1193

2011

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Enzymatic bleaching in commercial colored Cheddar whey retentates

International dairy journal, 2014-10, Vol.38 (2), p.148-153

2014

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Effects of Starter Culture and Storage on the Flavor of Liquid Whey

Journal of food science, 2011-06, Vol.76 (5), p.S354-S361

2011

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Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

Journal of dairy science, 2012-01, Vol.95 (1), p.36-49

2012

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Comparison of in vitro and in planta sporogenesis in Neofusicoccum species from blueberry

New Zealand plant protection, 2017-07, Vol.70, p.203-208

Yang, Y. L

2017

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Evaluation of biological and agrichemical products for control of Neonectria ditissima conidia production

New Zealand plant protection, 2017-08, Vol.70, p.87-96

Walter, M

2017

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Development of phenotyping assays for resistance screening of blueberry plants against Neofusicoccum spp

New Zealand plant protection, 2017-07, Vol.70, p.215-223

Campbell, R. E

2017

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Can biological products control Neonectria ditissima picking wound and leaf scar infections in apples?

New Zealand plant protection, 2017-08, Vol.70, p.63-72

Walter, M

2017

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Monitoring methods and spatial patterns of European canker disease in commercial orchards

New Zealand plant protection, 2016, Vol.69, p.213-220

Campbell, R. E

2016

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How many conidia are required for wound infection of apple plants by Neonectria ditissima?

New Zealand plant protection, 2016, Vol.69, p.238-245

Walter, M

2016

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Microbiological quality of beef carcasses and vacuum-packaged subprimals: process intervention during slaughter and fabrication

Journal of food protection, 1995-06, Vol.58 (6), p.633-638

1995

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Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

Journal of food science, 1996-11, Vol.61 (6), p.1285-1288

1996

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Hot-fat trimming effects on the microbiological quality of beef carcasses and subprimals

Journal of food protection, 1995-09, Vol.58 (9), p.990-992

1995

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Divalent ansa-Zirconocenes: Stereoselective Synthesis and High Activity for Propylene Polymerization

Journal of the American Chemical Society, 2004-01, Vol.126 (1), p.42-43

2004

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Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef

Journal of food science, 2000-05, Vol.65 (4), p.585-588

2000

Volltextzugriff (PDF)

Beyond the gender gap? A structural model of women's and men's political preferences in Britain

Campbell, R.E

2004

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Dry aging: an old process revisited (1998)

Kansas Agricultural Experiment Station Research Reports, 1998-01 (1), p.103-105

1998

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Use of linear measurements in a regression equation to predict ribeye area (1999)

Kansas Agricultural Experiment Station Research Reports, 1999-01 (1), p.37-39

1999

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ROPES: CORROSION and ALLIED TESTING

Anti-corrosion methods and materials, 1961-11, Vol.8 (11), p.342-350

Campbell, R.E.

1961

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Growth of cucumber under water and temperature stress

Journal of arid environments, 1980-06, Vol.3 (2), p.113-115

1980

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Xyloglucan biosynthesis in Phaseolus vulgaris

Campbell, R.E

1988

Volltextzugriff (PDF)

Process intervention to assure sanitation of beef carcasses and cuts (1995)

Kansas Agricultural Experiment Station Research Reports, 1995-01 (1), p.75-77

1995

Volltextzugriff (PDF)

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The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

Where do spores go? Rain-splash patterns using surrogate dye

Dry-Aging Effects on Palatability of Beef Longissimus Muscle

e effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

Enzymatic bleaching in commercial colored Cheddar whey retentates

Effects of Starter Culture and Storage on the Flavor of Liquid Whey

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

Comparison of in vitro and in planta sporogenesis in Neofusicoccum species from blueberry

Evaluation of biological and agrichemical products for control of Neonectria ditissima conidia production

Development of phenotyping assays for resistance screening of blueberry plants against Neofusicoccum spp

Can biological products control Neonectria ditissima picking wound and leaf scar infections in apples?

Monitoring methods and spatial patterns of European canker disease in commercial orchards

How many conidia are required for wound infection of apple plants by Neonectria ditissima?

Microbiological quality of beef carcasses and vacuum-packaged subprimals: process intervention during slaughter and fabrication

Low-fat ground beef from desinewed shanks with reincorporation of processed sinew

Hot-fat trimming effects on the microbiological quality of beef carcasses and subprimals

Divalent ansa-Zirconocenes: Stereoselective Synthesis and High Activity for Propylene Polymerization

Factors Affecting Premature Browning During Cooking of Store-purchased Ground Beef

Beyond the gender gap? A structural model of women's and men's political preferences in Britain

Dry aging: an old process revisited (1998)

Use of linear measurements in a regression equation to predict ribeye area (1999)

ROPES: CORROSION and ALLIED TESTING

Growth of cucumber under water and temperature stress

Xyloglucan biosynthesis in Phaseolus vulgaris

Process intervention to assure sanitation of beef carcasses and cuts (1995)

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