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	1.	Use of antibiotics in the preservation of meats and other food products. [electronic resource] by DEATHERAGE, F E Producer: 20020501 In: American journal of public health and the nation's health vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Measurement of beef tenderness and tenderization of beef by tenderay process. [electronic resource] by DEATHERAGE, F E REIMAN, W Producer: 20100318 In: Food research vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Relation of tenderness of beef to aging time at 33-35 degrees F. [electronic resource] by DEATHERAGE, F E HARSHAM, A Producer: 20100318 In: Food research vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Viscosity changes during initial stages of hydrolysis of gelatin by hydrochloric acid and sulfonated polystyrene catalysis. [electronic resource] by PAULSON, J C DEATHERAGE, F E Producer: 20030501 In: Archives of biochemistry and biophysics vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Studies on the mechanism of protein hydrolysis by ion exchange resin catalysis. [electronic resource] by PAULSON, J C DEATHERAGE, F E Producer: 20030501 In: The Journal of biological chemistry vol. 205 Availability: No items available. Save to lists Add to cart (remove)
	6.	The Use of an Ion Exchange Resin for the Hydrolysis of Casein and Coffee Proteins. [electronic resource] by Underwood, G E Deatherage, F E Producer: 20100702 In: Science (New York, N.Y.) vol. 115 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The use of antibiotics in meat processing. [electronic resource] by WEISER, H H KUNKLE, L E DEATHERAGE, F E 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)
	8.	The inhibition in beef of chlortetracycline-resistant bacteria by sub-bacteriostatic concentrations of the antibiotic. [electronic resource] by JAY, J M WEISER, H H DEATHERAGE, F E Producer: 20000701 In: Applied microbiology vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Bruised tissue. I. Biochemical changes resulting from blunt injury. [electronic resource] by RAMDY, M K DEATHERAGE, F E SHINOWARA, G Y Producer: 20020501 In: Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.) vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Bruised tissue. IV. Effect of streptolinase and trypsin on healing. [electronic resource] by HAMDY, M K RHEINS, M S DEATHERAGE, F E Producer: 20000701 In: Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.) vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Studies on the mode of action of chlortetracycline in the preservation of beef. [electronic resource] by JAY, J M WEISER, H H DEATHERAGE, F E Producer: 20000701 In: Applied microbiology vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	A microbiological study of lymph nodes, bone marrow and muscle tissue obtained from slaughtered cattle. [electronic resource] by LEPOVETSKY, B C WEISER, H H DEATHERAGE, F E Producer: 20030501 In: Applied microbiology vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	The effect of chlortetracycline on the microflora of beef, and studies on the mode of action of this antibiotic in meat preservation. [electronic resource] by JAY, J M WEISER, H H DEATHERAGE, F E Producer: 20020501 In: Antibiotics annual p. 954-65 Availability: No items available. Save to lists Add to cart (remove)
	14.	Present status of antibiotics in the preservation of food; panel discussion. [electronic resource] by RANKIN, W DEATHERAGE, F E FARBER, L NIVEN, C F SMITH, W L STERN, J A TARR, H L Producer: 20020501 In: Antibiotics annual p. 1110-22 Availability: No items available. Save to lists Add to cart (remove)