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	1.	Effect of different concentrations of calcium chloride and potassium chloride on egg white proteins during isoelectric precipitation of ovomucin. [electronic resource] by Omana, D A Wu, J Producer: 20091027 In: Poultry science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Evaluation of poultry protein isolate as a food ingredient: physicochemical characteristics of low-fat turkey bologna. [electronic resource] by Omana, D A Pietrasik, Z Betti, M Producer: 20130118 In: Poultry science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Alkali-aided protein extraction from chicken dark meat: textural properties and color characteristics of recovered proteins. [electronic resource] by Omana, D A Moayedi, V Xu, Y Betti, M Producer: 20100607 In: Poultry science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: effect on lipid and pigment content. [electronic resource] by Hrynets, Y Omana, D A Xu, Y Betti, M Producer: 20110406 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. [electronic resource] by Chan, J T Y Omana, D A Betti, M Producer: 20110614 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Alkali-aided protein extraction of chicken dark meat: composition and stability to lipid oxidation of the recovered proteins. [electronic resource] by Moayedi, V Omana, D A Chan, J Xu, Y Betti, M Producer: 20100603 In: Poultry science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Influence of on-farm production practices on sensory and technological quality characteristics of pork loin. [electronic resource] by Omana, D A Goddard, E Plastow, G S Janz, J Ma, L Anders, S Moore, S S Bruce, H L Producer: 20140529 In: Meat science vol. 96 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)