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Journal 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 EastridgeJournal of Food Protection|October 21, 2000
Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperaturesB G Lyon, B W Berry, D Soderberg, et al.Journal of Food Protection|April 14, 2019
Microbial Counts of Selected Hot-Boned Primals and Ground BeefA W Kotula, B S Emswiler-Rose, B W BerryJournal of Chromatography|October 12, 1984
High-performance liquid chromatographic analysis of tiaprofenic acid and its metabolites in plasma and urine by direct injectionF Jamali, A S Russell, B W Berry, et al.Journal of Pharmaceutical Sciences|September 1, 1985
Pharmacokinetics of tiaprofenic acid in healthy and arthritic subjectsF Jamali, A S Russell, C Lehmann, et al.Journal of Food Protection|June 5, 2019
Detection of Meat Spoilage Bacteria by Using the Polymerase Chain ReactionK S Venkitanarayanan, M I Khan, C Faustman, et al.Pageof 5