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Meat Science|November 9, 2011
Evaluation of a probe for predicting beef tendernessL E Jeremiah, D M PhillipsMeat Science|November 8, 2011
Influences of anatomical location and muscle quality on porcine lipid compositionL E JeremiahJournal of Food Protection|April 14, 2019
Effects of Antioxidants on the Retail Appearance and Display-Life of Frozen Bacon 1L E JeremiahJournal of Food Protection|April 4, 2019
Effects of Antioxidants on Rancidity Development and Palatability of Frozen BaconL E JeremiahMeat Science|November 9, 2011
Development of a quality classification system for lamb carcassesL E JeremiahMeat Science|November 9, 2011
The influence of storage and display conditions on the color stability of display-ready pork loin roastsL E Jeremiah, L L GibsonMeat Science|November 9, 2011
The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roastsL E Jeremiah, L L GibsonJournal of Food Protection|March 3, 2019
Influence of Retail Display Temperature on Psychrotrophic Bacterial Growth and Beef Case-LifeG Gordon Greer, L E JeremiahJournal of Food Protection|March 7, 2019
Proper Control of Retail Case Temperature Improves Beef Shelf Life 1G Gordon Greer, L E JeremiahMeat Science|November 8, 2011
Histological and shear properties of bovine muscle and their alteration during postmortem ageingL E Jeremiah, A H MartinPageof 18