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Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef

Journal of food protection, 2003-06, Vol.66 (6), p.1030-1034

2003

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Educational intervention enhances consumers' readiness to adopt food thermometer use when cooking small cuts of meat: an application of the transtheoretical model

Journal of food protection, 2005-09, Vol.68 (9), p.1874-1883

2005

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Food safety education initiative to increase consumer use of food thermometers in the United States

British food journal (1966), 2006-09, Vol.108 (9), p.775-794

2006

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Food Thermometer Educational Materials: "Now You're Cooking...Using a Food Thermometer!"

Journal of nutrition education and behavior, 2005-09, Vol.37 (5), p.271

2005

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Effects of processing on the functional properties of canola/rapeseed protein

Journal of the American Oil Chemists' Society, 1990-05, Vol.67 (5), p.281-284

McCurdy, Sandra M.

1990

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Infrared processing of dry peas, canola, and canola screenings

Journal of food science, 1992-07, Vol.57 (4), p.941-944

McCurdy, S.M. (POS Pilot Plant Corporation, Saskatoon, Canada)

1992

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Ready-to-Go Exhibits Expand Consumer Food Safety Knowledge and Action

Journal of extension, 2010-10, Vol.48 (5)

2010

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Development and Validation of Stages-of-Change Questions to Assess Consumers’ Readiness to Use a Food Thermometer When Cooking Small Cuts of Meat

Journal of the American Dietetic Association, 2006-02, Vol.106 (2), p.262-266

2006

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Food Safety Education Using Music Parodies

Journal of food science education, 2009-07, Vol.8 (3), p.62-67

2009

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Investigation of faba bean protein recovery and application to pilot scale processing

Journal of food science, 1990-07, Vol.55 (4), p.1093-1094

1990

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Evaluation of a Teaching Kit for Family and Consumer Science Classrooms: Motivating Students to Use a Food Thermometer with Small Cuts of Meat

Journal of food science education, 2005-07, Vol.4 (3), p.47-52

2005

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Food Thermometer Educational Materials: “Now You're Cooking…Using a Food Thermometer!”

Journal of nutrition education and behavior, 2005-09, Vol.37 (5), p.271-272

2005

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Gem No. 401. Food thermometer educational materials: "Now You're Cooking... Using a Food Thermometer!"

Journal of nutrition education and behavior, 2005-09, Vol.37 (5), p.271-272

2005

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COMPARISON OF CLEANING METHODS FOR REDUCTION OF ATTACHED MICROORGANISMS FROM CONSUMER-STYLE THERMOMETERS

Journal of rapid methods and automation in microbiology, 2004-01, Vol.12 (4), p.225-233

2004

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Consumer Quality of Beef Chuck Roasts from Two Breed Types, Two Feedin Regimes, and Two Oven Temperatures

Family and consumer sciences research journal, 1979-11, Vol.8 (2), p.127-137

1979

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Instant-read Food Thermometer Accuracy in Measuring End-point Temperature in Ground Beef Patties Prepared by Three Methods

Food protection trends, 2014-07, Vol.34 (4), p.237-237

2014

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Acidification of Garlic and Herbs for Consumer Preparation of Infused Oils

Food protection trends, 2014-07, Vol.34 (4), p.247-247

2014

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Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue

Journal of food science, 1986-05, Vol.51 (3), p.742-747

1986

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Be Food Safe! A Curriculum Unit for Nutrition Education Assistants

Journal of Nutrition Education, 2001, Vol.33 (6), p.359

McCurdy, Sandra M

2001

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Label instructions and cooking times for retail frozen ground beef patties

Food protection trends, 2009-06, Vol.29 (6), p.335-341

2009

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Protein Recovery from Mechanically Separated Pork Residue3

Canadian Institute of Food Science and Technology journal, 1987-02, Vol.20 (1), p.53-55

1987

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Extraction and Recovery of Protein from Mechanically Separated Pork Residue

Canadian Institute of Food Science and Technology journal, 1985-09, Vol.18 (3), p.xxxvi-xxxvi

1985

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Protein recovery from mechanically separated pork residue

Canadian Institute of Food Science and Technology journal, 1987-02, Vol.20 (1), p.53-55

1987

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Consumer quality of beef chuck roasts from two breed types, two feeding regimes, and two oven temperatures

Home economics research journal, 1979-11, Vol.8 (2)

1979

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Availability, accuracy and response time of instant-read food thermometers for consumer use

Food protection trends, 2004, Vol.24 (12), p.961-968

2004

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Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef

Educational intervention enhances consumers' readiness to adopt food thermometer use when cooking small cuts of meat: an application of the transtheoretical model

Food safety education initiative to increase consumer use of food thermometers in the United States

Food Thermometer Educational Materials: "Now You're Cooking...Using a Food Thermometer!"

Effects of processing on the functional properties of canola/rapeseed protein

Infrared processing of dry peas, canola, and canola screenings

Ready-to-Go Exhibits Expand Consumer Food Safety Knowledge and Action

Development and Validation of Stages-of-Change Questions to Assess Consumers’ Readiness to Use a Food Thermometer When Cooking Small Cuts of Meat

Food Safety Education Using Music Parodies

Investigation of faba bean protein recovery and application to pilot scale processing

Evaluation of a Teaching Kit for Family and Consumer Science Classrooms: Motivating Students to Use a Food Thermometer with Small Cuts of Meat

Food Thermometer Educational Materials: “Now You're Cooking…Using a Food Thermometer!”

Gem No. 401. Food thermometer educational materials: "Now You're Cooking... Using a Food Thermometer!"

COMPARISON OF CLEANING METHODS FOR REDUCTION OF ATTACHED MICROORGANISMS FROM CONSUMER-STYLE THERMOMETERS

Consumer Quality of Beef Chuck Roasts from Two Breed Types, Two Feedin Regimes, and Two Oven Temperatures

Instant-read Food Thermometer Accuracy in Measuring End-point Temperature in Ground Beef Patties Prepared by Three Methods

Acidification of Garlic and Herbs for Consumer Preparation of Infused Oils

Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue

Be Food Safe! A Curriculum Unit for Nutrition Education Assistants

Label instructions and cooking times for retail frozen ground beef patties

Protein Recovery from Mechanically Separated Pork Residue3

Extraction and Recovery of Protein from Mechanically Separated Pork Residue

Protein recovery from mechanically separated pork residue

Consumer quality of beef chuck roasts from two breed types, two feeding regimes, and two oven temperatures

Availability, accuracy and response time of instant-read food thermometers for consumer use

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