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Field evaluation of doubled haploid plants in the Apiaceae: dill (Anethum graveolens L.), caraway (Carum carvi L.), and fennel (Foeniculum vulgare Mill.)

Plant cell, tissue and organ culture, 2011-03, Vol.104 (3), p.407-413

2011

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Seed Yields and Essential Oils of Annual and Biennial Caraway (Carum carvi L.) Grown in Western Canada

Journal of herbs, spices & medicinal plants, 1998-01, Vol.6 (1), p.9-17

1998

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Composition and pesticide and herbicide residue analysis of fresh and 40-year-old pasteurized blue crab (Callinectes sapidus) meat

Journal of food protection, 1991-04, Vol.54 (4), p.298-301

1991

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Processing ingredients affecting oxidative and textural stability of restructured beef roasts

Journal of food science, 1991-11, Vol.56 (6), p.1480-1483

1991

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Genotype and environment effect on canning quality of kabuli chickpea

Canadian journal of plant science, 2002-04, Vol.82 (2), p.267-272

2002

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Seed yields and essential oil of northern-grown coriander (Coriandrum sativum L.)

Journal of herbs, spices & medicinal plants, 1998-05, Vol.6 (2), p.23-32

1998

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Organic Acids as Tenderizers of Collagen in Restructured Beef

Journal of food science, 1989-09, Vol.54 (5), p.1173-1176

1989

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Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature

Journal of food science, 1989-07, Vol.54 (4), p.1072-1073

1989

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Prediction of crude protein content in field peas using near infrared reflectance spectroscopy

Canadian journal of plant science, 2006, Vol.86 (1), p.157-159

2006

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Collagen as a lean or fat replacement in pork sausage

Journal of food quality, 1988, Vol.10 (5), p.319-333

1988

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EFFECTS OF COOKING CONDITIONS AND POST-PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS

Journal of food quality, 1989-06, Vol.12 (3), p.227-242

1989

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Seed Yields and Essential Oil of Northern-Growth Coriander (Coriandrum sativum L.)

Journal of herbs, spices & medicinal plants, 1998-01, Vol.6 (2), p.23-32

1998

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SALT SUBSTITUTES IN CANNED LUNCHEON MEAT

Journal of muscle foods, 1990-07, Vol.1 (3), p.207-216

1990

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SALT SUBSTITUTES IN RESTRUCTURED HAM

Journal of muscle foods, 1990-04, Vol.1 (2), p.105-114

1990

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Processing ingredients affecting oxidative and textural stability of restructured beed roats

Journal of food science, 1991, Vol.56 (6), p.1480-1496

1991

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A research note. Oxidative stability of restructured beef roasts as affected by cooking temperature

Journal of food science, 1989, Vol.54 (4), p.1072-1073

1989

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Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars

ACS food science & technology, 2021-10, Vol.1 (9), p.1670-1676

2021

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Off Flavors in Fish and Shellfish

Developments in Food Science, 1992, Vol.28, p.103-126

1992

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The Effect of Phosphates on Moisture Absorption, Retention and Cooking Losses of Broiler Carcasses

Poultry science, 1963-03, Vol.42 (2), p.384-388

1963

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CHANGES IN NITROGENOUS COMPOUNDS IN FRESHWATER CRAYFISH (PROCAMBARUS CLARKII) TAIL MEAT STORED IN ICE

Journal of muscle foods, 1994-07, Vol.5 (2), p.105-118

1994

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Field evaluation of doubled haploid plants in the Apiaceae: dill (Anethum graveolens L.), caraway (Carum carvi L.), and fennel (Foeniculum vulgare Mill.)

Seed Yields and Essential Oils of Annual and Biennial Caraway (Carum carvi L.) Grown in Western Canada

Composition and pesticide and herbicide residue analysis of fresh and 40-year-old pasteurized blue crab (Callinectes sapidus) meat

Processing ingredients affecting oxidative and textural stability of restructured beef roasts

Genotype and environment effect on canning quality of kabuli chickpea

Seed yields and essential oil of northern-grown coriander (Coriandrum sativum L.)

Organic Acids as Tenderizers of Collagen in Restructured Beef

Oxidative Stability of Restructured Beef Roasts As Affected by Cooking Temperature

Prediction of crude protein content in field peas using near infrared reflectance spectroscopy

Collagen as a lean or fat replacement in pork sausage

EFFECTS OF COOKING CONDITIONS AND POST-PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS

Seed Yields and Essential Oil of Northern-Growth Coriander (Coriandrum sativum L.)

SALT SUBSTITUTES IN CANNED LUNCHEON MEAT

SALT SUBSTITUTES IN RESTRUCTURED HAM

Processing ingredients affecting oxidative and textural stability of restructured beed roats

A research note. Oxidative stability of restructured beef roasts as affected by cooking temperature

Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars

Off Flavors in Fish and Shellfish

The Effect of Phosphates on Moisture Absorption, Retention and Cooking Losses of Broiler Carcasses

CHANGES IN NITROGENOUS COMPOUNDS IN FRESHWATER CRAYFISH (PROCAMBARUS CLARKII) TAIL MEAT STORED IN ICE

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