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Structure-Function Analyses of the ATX1 Metallochaperone

The Journal of biological chemistry, 1999-05, Vol.274 (21), p.15041-15045

1999

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Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan or antioxidants

Journal of food science, 1995-03, Vol.60 (2), p.257-261

1995

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Replacement of beef fat with partially hydrogenated plant oil in lean ground beef patties

Journal of food science, 1991-05, Vol.56 (3), p.861-862

1991

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Crystal structure and dimerization equilibria of PcoC, a methionine-rich copper resistance protein from Escherichia coli

Journal of biological inorganic chemistry, 2010-03, Vol.8 (2003)

2010

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Properties of low-fat ground beef containing potassium lactate during aerobic refrigerated storage

Journal of food science, 1992-09, Vol.57 (5), p.1033-1037

1992

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Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution

Journal of food science, 1993-11, Vol.58 (6), p.1245-1248

1993

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Availability analysis of a solar power system with graceful degradation

2009 Annual Reliability and Maintainability Symposium, 2009, p.348-352

2009

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Microbial and oxidative changes in low-fat ground beef during simulated retail distribution

Journal of food science, 1992-11, Vol.57 (6), p.1269-1269

1992

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Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition

Journal of food science, 1995-05, Vol.60 (3), p.606-610

1995

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Research note: Effect of postmortem aging temperature on sarcomere length and tenderness of broiler pectoralis major

Poultry science, 1989-11, Vol.68 (11), p.1588-1591

1989

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Effect of gas atmospheres on microbial quality of pork

Journal of food science, 1974-07, Vol.39 (4), p.723-725

Huffman, D.L

1974

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Relationship of hot-processing and method of forming with quality of whole hog sausage patties

Journal of food protection, 1985-08, Vol.48 (8), p.702-704

1985

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Effect of gas atmospheres on microbial growth, color and pH [hydrogen-ion concentration] of beef

Journal of food science, 1975-01, Vol.40 (6), p.1229-1231

1975

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Effect of Stunning Methods on Porcine Muscle Glycolysis

Journal of animal science, 1975-01, Vol.41 (4), p.1014-1020

1975

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Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate

Journal of food science, 1993-05, Vol.58 (3), p.488-491

1993

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Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef

Journal of food science, 1994-01, Vol.59 (1), p.6-9

1994

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Precision calibration of calorimeter electronics in the D0 liquid argon/uranium particle detector

Conference Record of the 1991 IEEE Nuclear Science Symposium and Medical Imaging Conference, 1991, p.523-526 vol.1

Huffman, D.L.

1991

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Soy protein and oil effects on chemical, physical and microbial stability of lean ground beef patties

Journal of food science, 1991-07, Vol.56 (4), p.906-912

1991

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Physical and compositional characteristics of beef carcasses selected for leanness

Journal of food science, 1990, Vol.55 (1), p.9-14

1990

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Oxidation of purified bovine myoglobin: effects of pH, sodium chloride, sodium tripolyphosphate, and binders

Journal of agricultural and food chemistry, 1992-10, Vol.40 (10), p.1767-1771

1992

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Edible Yield and Characteristics of Patties Manufactured from Two Types of Chicken Carcasses

Poultry science, 1984-11, Vol.63 (11), p.2175-2180

1984

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TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS

Journal of muscle foods, 1992-10, Vol.3 (4), p.301-321

1992

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NONMEAT INGREDIENTS FOR LOW-FAT GROUND BEEF PATTIES

Journal of muscle foods, 1995-02, Vol.6 (1), p.37-46

1995

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Effects of trimming and added connective tissue on compositional, physical and sensory properties of restructured, pre-cooked beef roasts

Journal of food science, 1990-09, Vol.55 (5), p.1258-1263

1990

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Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning

Journal of food science, 1988-03, Vol.53 (2), p.411-415

1988

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Structure-Function Analyses of the ATX1 Metallochaperone

Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan or antioxidants

Replacement of beef fat with partially hydrogenated plant oil in lean ground beef patties

Crystal structure and dimerization equilibria of PcoC, a methionine-rich copper resistance protein from Escherichia coli

Properties of low-fat ground beef containing potassium lactate during aerobic refrigerated storage

Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution

Availability analysis of a solar power system with graceful degradation

Microbial and oxidative changes in low-fat ground beef during simulated retail distribution

Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition

Research note: Effect of postmortem aging temperature on sarcomere length and tenderness of broiler pectoralis major

Effect of gas atmospheres on microbial quality of pork

Relationship of hot-processing and method of forming with quality of whole hog sausage patties

Effect of gas atmospheres on microbial growth, color and pH [hydrogen-ion concentration] of beef

Effect of Stunning Methods on Porcine Muscle Glycolysis

Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate

Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef

Precision calibration of calorimeter electronics in the D0 liquid argon/uranium particle detector

Soy protein and oil effects on chemical, physical and microbial stability of lean ground beef patties

Physical and compositional characteristics of beef carcasses selected for leanness

Oxidation of purified bovine myoglobin: effects of pH, sodium chloride, sodium tripolyphosphate, and binders

Edible Yield and Characteristics of Patties Manufactured from Two Types of Chicken Carcasses

TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS

NONMEAT INGREDIENTS FOR LOW-FAT GROUND BEEF PATTIES

Effects of trimming and added connective tissue on compositional, physical and sensory properties of restructured, pre-cooked beef roasts

Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning

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