D. R. Suderman

发表

Batter and breading technology

F. E. Cunningham, D. R. Suderman, F. Cunningham, 1983 .

Chapter 5 – Effective Use of Flavorings and Seasonings in Batter and Breading Systems

D. R. Suderman, 2011 .

Selecting flavorings and seasonings for batter and breading systems

D. R. Suderman, 1993 .

The Effect of Age of Bird and Method of Chilling on Composition of Broiler Skin

F. E. Cunningham, D. R. Suderman, 1980 .

Detection of Elements in Poultry Skin by Energy Dispersive Analysis of X-Rays with the Scanning Electron Microscope,

F. E. Cunningham, D. R. Suderman, 1979 .

Factors affecting adhesion of coating to poultry skin: effect of age, method of chilling, and scald temperature on poultry skin ultrastructure [Batter and breading adhesion].

F. E. Cunningham, D. R. Suderman, 1980 .

Factors Affecting Adhesion of Coating to Poultry Skin: Effects of Various Protein and Gum Sources in the Coating Composition

F. E. Cunningham, D. R. Suderman, Jan M. Wiker, 1981 .

Effect of Freezing Broiler Drumsticks on Breading Adhesion

F. E. Cunningham, D. R. Suderman, 1981 .

Characteristics of Bone Particles and Measurement of Bone Particle Size from Mechanically Deboned Poultry

F. E. Cunningham, G. Froning, D. R. Suderman, 1981 .