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	1.	Inactivation of Escherichia coli O157:H7 and other naturally occurring microorganisms in apple cider by electron beam irradiation. [electronic resource] by Wang, Hui Reitmeier, Cheryll A Glatz, Bonita A Producer: 20041102 In: Journal of food protection vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Using modified soy protein to enhance foaming of egg white protein. [electronic resource] by Wang, Guang Troendle, Molly Reitmeier, Cheryll A Wang, Tong Producer: 20121011 In: Journal of the science of food and agriculture vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Irradiation of apple cider: impact on flavor quality. [electronic resource] by Boylston, Terri D Wang, Hui Reitmeier, Cheryll A Glatz, Bonita A Producer: 20040628 In: Advances in experimental medicine and biology vol. 542 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider. [electronic resource] by Boylston, Terri D Wang, Hui Reitmeier, Cheryll A Glatz, Bonita A Producer: 20030507 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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