Ronald B. Pegg

The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts

Phyllis J. Shand, P. Shand, R. Pegg, 2005 .

Color and Oxidative Stability of Nitrite‐Free Cured Meat after Gamma Irradiation

Fereidoon Shahidi, F. Shahidi, R. Pegg, 1991 .

Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction

Robert T. Tyler, P. Chang, R. Tyler, 2009 .

Modeling the tryptic hydrolysis of pea proteins using an artificial neural network

Adam Buciński, Ryszard Amarowicz, A. Buciński, 2008 .

Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)

Eui-Cheol Shin, R. Dixon Phillips, Ronald R. Eitenmiller, 2010 .