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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.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.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 Animal Science|November 1, 1984
Growth patterns of Angus, Hereford and shorthorn cattle. II. Relationship of growth patterns of dams with progeny performanceW T Butts, J R McCurley, K P BovardJournal of Animal Science|November 1, 1984
Growth patterns of Angus, Hereford and shorthorn cattle. I. Comparison of inbred and noninbred lines, changes in patterns over time and effects of level of inbreeding and reproductive performanceJ R McCurley, W T Butts, K P BovardJournal 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 LeePageof 3