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Toxicology and Applied Pharmacology|March 30, 1985
Toxicity of carbon disulfide in developing rats: LD50 values and effects on the hepatic mixed-function oxidase enzyme systemE C Green, A HunterSocial Science & Medicine (1982)|January 1, 1984
Traditional healers in Swaziland: toward improved cooperation between the traditional and modern health sectorsE C Green, L MakhubuApplied and Environmental Microbiology|May 1, 1978
Bacterial sampling techniques on beef, pork, and lamb adipose tissueB W Berry, A L Joseph, A A ChenJournal of Food Protection|April 10, 2019
Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef SteaksB W Berry, J J Smith, J L SecristMeat Science|November 9, 2011
Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef pattiesB W Berry, R L Joseph, M S StanfieldJournal of Animal Science|September 1, 1991
Effects of ewe breed and management system on efficiency of lamb production: III. Meat characteristicsD R Notter, R F Kelly, B W BerryJournal of Food Protection|March 15, 2019
Microbiological Characteristics of Beef Tongues and Livers as Affected by Temperature-Abuse and Packaging SystemsC A Rothenberg, B W Berry, J L OblingerJournal of Food Protection|March 30, 2019
Survival and Growth of Staphylococcus aureus on Temperature-Abused Beef LiversB W Berry, K F Leddy, C A RothenbergJournal of Food Protection|April 5, 2019
Influence of Hot-Boning, Cooking and Method of Reheating on Product Attributes of Lamb Roast 1Earl E Ray, B W Berry, J D ThomasMeat Science|November 9, 2011
Hot processing and grind size affect properties of cooked beef pattiesB W Berry, M E Bigner-George, J S EastridgePageof 6