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Meat Science|November 9, 2011
Consumer preferences for beef color and packaging did not affect eating satisfactionC E Carpenter, D P Cornforth, D WhittierMeat Science|November 9, 2011
Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beefP Jayasingh, D P Cornforth, C E Carpenter, et al.Applied and Environmental Microbiology|March 1, 1987
Inactivation of clostridial ferredoxin and pyruvate-ferredoxin oxidoreductase by sodium nitriteC E Carpenter, D S Reddy, D P CornforthMeat Science|November 9, 2011
Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rollsK M Heaton, D P Cornforth, I V Moiseev, et al.Meat Science|November 9, 2011
Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rollsI V Moiseev, D P CornforthScience (New York, N.Y.)|August 19, 1983
Nitrite inhibition of Clostridium botulinum: electron spin resonance detection of iron-nitric oxide complexesD Reddy, J R Lancaster, D P CornforthMeat Science|November 9, 2011
A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model systemB Jun Lee, D G Hendricks, D P CornforthMeat Science|November 8, 2011
M-line protein: Presence of two non-equivalent high molecular weight componentsM A Porzio, A M Pearson, D P CornforthMeat Science|November 8, 2011
Relationship of mitochondria and sarcoplasmic reticulum to cold shorteningD P Cornforth, A M Pearson, R A MerkelMeat Science|November 9, 2011
Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beefB J Lee, D G Hendricks, D P CornforthPageof 9