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Journal of Food Protection|March 28, 2019
Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb LoinsG C Smith, S C Seideman, J W Savell, et al.Journal of Food Protection|March 1, 2019
Physical and Sensory Characteristics of Beef Packaged in Modified Gas AtmospheresS C Seideman, Z L Carpenter, G C Smith, et al.Journal of Food Protection|March 1, 2019
Physical and Sensory Characteristics of Pork Packaged in Various Gas AtmospheresS C Seideman, Z L Carpenter, G C Smith, et al.Journal of Food Protection|March 3, 2019
Appearance of Beef, Pork and Lamb Stored in Vacuum or Modified Gas AtmospheresS C Seideman, C Vanderzant, G C Smith, et al.Journal of Food Protection|April 5, 2019
Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage TreatmentJulie A Vrana, J W Savell, C W Dill, et al.Journal of Food Protection|April 11, 2019
Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef KnucklesJ W Savell, D B Griffin, C W Dill, et al.Journal of Food Protection|March 13, 2019
Packaging of Beef Loin Steaks in 75% O2 Plus 25% CO2. II. Microbiological PropertiesM O Hanna, C Vanderzant, G C Smith, et al.Journal of Food Protection|March 13, 2019
Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory PropertiesJ W Savell, G C Smith, M O Hanna, et al.Journal of Food Protection|March 13, 2019
Sensory and Microbial Profile of Steaks Stored in O2-CO2-N2 AtmospheresJ W Savell, M O Hanna, C Vanderzant, et al.Applied and Environmental Microbiology|April 1, 1981
Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated musclesJ L Butler, G C Smith, J W Savell, et al.Pageof 86