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Poultry Science|February 1, 1994
Water-holding properties of thermally preconditioned chicken breast and leg meatJ K Northcutt, E A Foegeding, F W EdensJournal of Food Protection|March 28, 2019
Effect of Aerobic Storage before Vacuum Packaging on the pH, Color and Bacterial Flora of Beef <sup>1</sup>E A Foegeding, H D Naumann, W C StringerJournal of Dairy Science|January 1, 1988
Inhibition of lipolytic activity in milk by polysaccharidesK K Stern, E A Foegeding, A P HansenJournal of Dairy Science|April 14, 2007
Factors regulating cheese shreddabilityJ L Childs, C R Daubert, L Stefanski, et al.Annual Review of Food Science and Technology|December 19, 2012
Food oral processing: conversion of food structure to textural perceptionH Koç, C J Vinyard, G K Essick, et al.International Archives of Allergy and Applied Immunology|January 1, 1977
Mast cell numbers and passive cutaneous anaphylaxis in irradiated miceB G CarterInternational Archives of Allergy and Applied Immunology|January 1, 1980
Immunogenicity of ovalbumin-Ficoll conjugates with particular reference to IgE antibody productionB G CarterJournal of Dairy Science|January 20, 2015
Investigating the filled gel model in Cheddar cheese through use of Sephadex beadsL M Barden, J A Osborne, D J McMahon, et al.Public Health Reports (Washington, D.C. : 1974)|May 1, 1992
The nutritional status and dietary adequacy of single homeless women and their children in sheltersM A DrakePageof 23