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	1.	Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products. [electronic resource] by Veeramuthu, G J Booren, A M Smith, D M Producer: 19970708 In: Poultry science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef. [electronic resource] by Bernthal, P H Booren, A M Gray, J I Producer: 20121002 In: Meat science vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef. [electronic resource] by Bernthal, P H Booren, A M Gray, J I Producer: 20121002 In: Meat science vol. 29 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties. [electronic resource] by Balogh, Z Gray, J I Gomaa, E A Booren, A M Producer: 20000627 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation. [electronic resource] by Engeseth, N J Ian Gray, J Booren, A M Asghar, A Producer: 20121002 In: Meat science vol. 35 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	A research note on radio frequency transponder effects on bloom of beef muscle. [electronic resource] by Vorst, K L Clarke, R H Allison, C P Booren, A M Producer: 20121002 In: Meat science vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties. [electronic resource] by Sair, A I Booren, A M Berry, B W Smith, D M Producer: 19990805 In: Journal of food protection vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Antioxidant polyphenols from tart cherries (Prunus cerasus). [electronic resource] by Wang, H Nair, M G Strasburg, G M Booren, A M Gray, J I Producer: 20000821 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effect of salt on oxidative changes in pre- and post-rigor ground beef. [electronic resource] by Torres, E Pearson, A M Gray, J I Booren, A M Shimokomaki, M Producer: 20121002 In: Meat science vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Evaluating the predictive ability of a path-dependent thermal inactivation model for salmonella subjected to prior sublethal heating in ground turkey, beef, and pork. [electronic resource] by Tenorio-Bernal, M I Marks, B P Ryser, E T Booren, A M Producer: 20140825 In: Journal of food protection vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air. [electronic resource] by Jeong, J Y Janardhanan, K K Booren, A M Karcher, D M Kang, I Producer: 20110419 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings. [electronic resource] by Gomaa, E A Gray, J I Rabie, S Lopez-Bote, C Booren, A M Producer: 19931216 In: Food additives and contaminants vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Skeletal muscle calcium channel ryanodine binding activity in genetically unimproved and commercial turkey populations. [electronic resource] by Wang, L J Byrem, T M Zarosley, J Booren, A M Strasburg, G M Producer: 19990615 In: Poultry science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Novel antioxidant compounds from tart cherries (Prunus cerasus). [electronic resource] by Wang, H Nair, M G Strasburg, G M Booren, A M Gray, J I Producer: 19990310 In: Journal of natural products vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Thermal inactivation of Salmonella in whole muscle and ground turkey breast. [electronic resource] by Tuntivanich, V Orta-Ramirez, A Marks, B P Ryser, Elliot T Booren, A M Producer: 20090330 In: Journal of food protection vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air. [electronic resource] by Jeong, J Y Janardhanan, K K Booren, A M Harte, J B Kang, I Producer: 20110419 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Further factors influencing N-nitrosamine formation in bacon. [electronic resource] by Gray, J I Skrypec, D J Mandagere, A K Booren, A M Pearson, A M Producer: 19850620 In: IARC scientific publications no. 57 Availability: No items available. Save to lists Add to cart (remove)
	18.	Nitrite stabilization of lipids in cured pork. [electronic resource] by Freybler, L A Gray, J I Asghar, A Booren, A M Pearson, A M Buckley, D J Producer: 20121002 In: Meat science vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	The effect of cyclopiazonic acid on the development of pale, soft, and exudative pork from pigs of defined malignant hyperthermia genotype. [electronic resource] by Byrem, T M Booren, A M Hill, G M Chu, F S Strasburg, G M Producer: 19990513 In: Journal of animal science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Single directional migration of Salmonella into marinated whole muscle turkey breast. [electronic resource] by Warsow, C R Orta-Ramirez, A Marks, B P Ryser, E T Booren, A M Producer: 20080304 In: Journal of food protection vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 33 results.