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Relationship of eggshell ultrastructure and shell strength to the soundness of shell eggs

Poultry science, 1996-05, Vol.75 (5), p.655-663

1996

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The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes

Poultry science, 1995-04, Vol.74 (4), p.723-731

1995

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Concentration of liquid egg white by vacuum evaporation and reverse osmosis

Journal of food science, 1993-09, Vol.58 (5), p.1017-1020

1993

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Effect of pattern of administration on the response to exogenous, pituitary-derived chicken growth hormone by broiler-strain pullets

General and comparative endocrinology, 1988-08, Vol.71 (2), p.268-283

1988

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Effect of sodium chloride and phosphates on the thermal properties of chicken meat proteins

Journal of food science, 1988-03, Vol.53 (2), p.367-370

1988

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Thermal properties of proteins in chicken broiler tissues

Journal of food science, 1988-03, Vol.53 (2), p.363-366

1988

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Effect of type of defeathering system on Salmonella cross-contamination during commercial processing

Poultry science, 1995-04, Vol.74 (4), p.732-741

1995

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Composition and gel-forming properties of vacuum-evaporated liquid egg white

Journal of food science, 1993-09, Vol.58 (5), p.1013-1016

1993

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Effect of feed withdrawal on composition and quality of broiler meat

Poultry science, 1989-08, Vol.68 (8), p.1109-1113

1989

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In-vitro protein digestibility of dehydrated protein extract from poultry bone residue

Journal of food science, 1991-11, Vol.56 (6), p.1751-1752

1991

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Performance, composition and sensory quality of adult channel catfish (Ictalurus punctatus) fed a dried waste egg product

International journal of food science & technology, 1994-02, Vol.29 (1), p.9-18

1994

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Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat

Journal of food science, 1987-03, Vol.52 (2), p.290-293

1987

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Resistance to tear: an instrumental measure of the cohesive properties of muscle food products

Journal of food science, 1989-05, Vol.54 (3), p.750-751

1989

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Tenderization of spent fowl drumsticks by marination in weak organic solutions

International journal of food science & technology, 1993-08, Vol.28 (4), p.337-342

1993

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Survival of Salmonella species heated by microwave energy in a liquid menstruum containing food components

Journal of food protection, 1991-08, Vol.54 (8), p.637-642

1991

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Performance, Yield, and Body Composition of Fingerling Channel Catfish Fed a Dried Waste Egg Product

The Progressive fish-culturist, 1988-10, Vol.50 (4), p.219-224

1988

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Effect of Kosher vs Conventional Processing on Yield Quality, and Acceptability of Broiler Chickens

Journal of food science, 1983-07, Vol.48 (4), p.1013-1015

1983

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QUALITY DIFFERENCES IN SIMULATED KOSHER AND CONVENTIONALLY PROCESSED CHICKEN

Journal of food science, 1980-07, Vol.45 (4), p.760-764

1980

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Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat

Journal of food science, 1982-03, Vol.47 (2), p.655-656

1982

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EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE

Journal of food science, 1980-05, Vol.45 (3), p.641-644

1980

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EFFECTS OF CO2-SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT

Journal of food science, 1979-03, Vol.44 (2), p.346-354

1979

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PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT

Journal of food science, 1978-05, Vol.43 (3), p.864-865

1978

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PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT

Journal of food science, 1979-09, Vol.44 (5), p.1291-1293

1979

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USE OF CHEMICAL COMPOUNDS AND A ROSEMARY SPICE EXTRACT IN QUALITY MAINTENANCE OF DEBONED POULTRY MEAT

Journal of food science, 1973-09, Vol.38 (6), p.1080-1081

1973

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Handling Perishable Foods

Journal of food protection, 1977-05, Vol.40 (5), p.337-339

1977

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Relationship of eggshell ultrastructure and shell strength to the soundness of shell eggs

The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes

Concentration of liquid egg white by vacuum evaporation and reverse osmosis

Effect of pattern of administration on the response to exogenous, pituitary-derived chicken growth hormone by broiler-strain pullets

Effect of sodium chloride and phosphates on the thermal properties of chicken meat proteins

Thermal properties of proteins in chicken broiler tissues

Effect of type of defeathering system on Salmonella cross-contamination during commercial processing

Composition and gel-forming properties of vacuum-evaporated liquid egg white

Effect of feed withdrawal on composition and quality of broiler meat

In-vitro protein digestibility of dehydrated protein extract from poultry bone residue

Performance, composition and sensory quality of adult channel catfish (Ictalurus punctatus) fed a dried waste egg product

Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat

Resistance to tear: an instrumental measure of the cohesive properties of muscle food products

Tenderization of spent fowl drumsticks by marination in weak organic solutions

Survival of Salmonella species heated by microwave energy in a liquid menstruum containing food components

Performance, Yield, and Body Composition of Fingerling Channel Catfish Fed a Dried Waste Egg Product

Effect of Kosher vs Conventional Processing on Yield Quality, and Acceptability of Broiler Chickens

QUALITY DIFFERENCES IN SIMULATED KOSHER AND CONVENTIONALLY PROCESSED CHICKEN

Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat

EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE

EFFECTS OF CO2-SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT

PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT

PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT

USE OF CHEMICAL COMPOUNDS AND A ROSEMARY SPICE EXTRACT IN QUALITY MAINTENANCE OF DEBONED POULTRY MEAT

Handling Perishable Foods

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