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Meat Science|November 8, 2011
Accelerated production of dry cured hamsN G Marriott, P P Graham, C K Shaffer, et al.Meat Science|November 8, 2011
Accelerated dry curing of hamsN G Marriott, R F Kelly, C K Shaffer, et al.Journal of Food Protection|March 30, 2019
Comparison of Restructured Chops Manufactured from Prerigor and Postrigor PorkN G Marriott, P P Graham, K P BovardJournal of Food Protection|March 30, 2019
Accelerated Processing of Boneless Hams to Dry-Cured StateN G Marriott, J B Tracy, R F Kelly, et al.Poultry Science|March 2, 1999
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporationS J Schwarz, J R Claus, H Wang, et al.Poultry Science|October 8, 1997
Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigmentsS J Schwarz, J R Claus, H Wang, et al.Journal of Food Protection|March 15, 2019
Essential Elements in Unprocessed and Processed FrankfurtersN G Marriott, A Lopez, H L WilliamsJournal of Food Protection|March 1, 2019
Comparison of Bacterial Swab Samples Given Different Storage Treatments 1N G Marriott, R A Garcia, D R LeeJournal of Food Protection|March 13, 2019
Use of Nitrite and Nitrite-Sparing Agents in Meats: A ReviewN G Marriott, R V Lechowich, M D PiersonJournal of Food Protection|March 3, 2019
Effect of Thaw Conditions on Ground Beef 1N G Marriott, R A Garcia, J H Pullen, et al.Pageof 3