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	1.	Yeasts from commercial meat brines. [electronic resource] by COSTILOW, R N ETCHELLS, J L BLUMER, T N Producer: 20030501 In: Applied microbiology vol. 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of crystal size on salt penetration of pork loins. [electronic resource] by SMITH, F H BLUMER, T N WILLIAMS, A C TYLER, W E Producer: 20040215 In: Food research vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of adding low levels of roughages or roughage substitutes to high energy rations for fattening steers. [electronic resource] by Haskins, B R Wise, M B Craig, H B Blumer, T N Barrick, E R Producer: 19700205 In: Journal of animal science vol. 29 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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