D. Seman

发表

EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY

R. Mandigo, D. Seman, D. Olson, 1980 .

Pork Fat Quality: A Processor’s Perspective

D. Seman, Jack Sprat, 2008 .

Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham.

J. Sindelar, D. Seman, Katie J Osterbauer, 2017, Journal of food protection.

Characteristics of beef batters as influenced by electrical stimulation and postmortem salting time

D. Seman, W. G. Moody, 1990 .

Seasonal variation in venison quality of mature, farmed red deer stags in New Zealand.

D. Seman, R. Littlejohn, J. M. Stevenson, 1992, Journal of animal science.

The nutrient content of venison

D. Seman, K. Drew, 1987 .

Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content.

D. Seman, P. A. Hall, A. Milkowski, 2002, Journal of food protection.

Modeling the Microbiological Shelf Life of Foods and Beverages

C. O'Mahony, D. L. Seman, D. Seman, 2016 .

Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate.

D. Seman, A. C. Borger, J. Meyer, 2008, Journal of food protection.

Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot‐ and Cold‐Boned Carcasses

D. Seman, W. G. Moody, B. E. Langlois, 1987 .

Safety and Quality Concerns – Ingredients

D. Seman, 2001 .

Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations.

D. Seman, J. D. Legan, M. Vandeven, 2004, Journal of food protection.

Effects of Electrical Stimulation and Hot Boning on Color Stability of Aerobic and Vacuum Packaged Restructured Beef Steaks

D. Seman, W. G. Moody, J. D. Fox, 1986 .

Packaging Venison for Extended Chilled Storage: Comparison of Vacuum and Modified Atmosphere Packaging Containing 100% Carbon Dioxide.

D. Seman, R. Littlejohn, K. Drew, 1989, Journal of food protection.

Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins.

D. Seman, R. Littlejohn, K. Drew, 1988, Meat science.

Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts

J. M. Noble, L. Douglass, D. Seman, 1990 .

Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks

D. Seman, W. G. Moody, J. D. Fox, 1987 .

Evaluation of Venison Color by an Objective Method using CIELAB Values

R. P. Littlejohn, D. L. Seman, I. Weatherall, 1989 .

Evaluating the ability to measure pork fat quality for the production of commercial bacon.

D. Seman, D L Seman, W N G Barron, 2013, Meat science.

Growth of Listeria monocytogenes in a model high-moisture cheese based on pH, moisture, and acid type.

D. Seman, K. Glass, Christie Cheng, 2020, Journal of food protection.

A comparison of two different instruments for measuring venison CIELAB values and colour assessment by a trained panel

I. Weatherall, D. Seman, J. M. Stevenson, 1991 .

Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content.

D. Seman, P. A. Hall, A. Milkowski, 2002, Journal of food protection.

Factors affecting catalysis of lipid oxidation by a ferritin-containing extract of beef muscle

E. Decker, D. Seman, A. Crum, 1991 .

Meat Science Lexicon

M. Dikeman, J. Sindelar, D. Woerner, 2018, Meat and Muscle Biology.

Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial.

J. Sindelar, D. Seman, A. Milkowski, 2016, Journal of food science.