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	1.	Heat-induced changes in the proportion of types I and III collagen in bovine Longissimus dorsi. [electronic resource] by Burson, D E Hunt, M C Producer: 20121002 In: Meat science vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Validation of acid washes as critical control points in hazard analysis and critical control point systems. [electronic resource] by Dormedy, E S Brashears, M M Cutter, C N Burson, D E Producer: 20011025 In: Journal of food protection vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham. [electronic resource] by Amézquita, A Weller, C L Wang, L Thippareddi, H Burson, D E Producer: 20050714 In: International journal of food microbiology vol. 101 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Proportion of types I and III collagen in longissimus collagen from bulls and steers. [electronic resource] by Burson, D E Hunt, M C Unruh, J A Dikeman, M E Producer: 19861030 In: Journal of animal science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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