D. G. Siegel

发表

EFFECTS OF ULTRASONIC TREATMENT ON BINDING STRENGTH IN CURED HAM ROLLS

G. R. Schmidt, D. B. Anderson, J. B. Reynolds, 1978 .

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE

G. R. Schmidt, D. G. Siegel, D. Theno, 1978 .

IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSIN

G. R. Schmidt, D. G. Siegel, 1979 .

CRUDE MYOSIN FRACTIONS AS MEAT BINDERS

G. R. Schmidt, D. G. Siegel, 1979 .

GEL STRUCTURE OF NONMEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES

G. R. Schmidt, K. Church, D. G. Siegel, 1979 .

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS

G. R. Schmidt, D. G. Siegel, D. Theno, 1978 .

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAM

G. R. Schmidt, D. G. Siegel, D. Theno, 1978 .

MlCROSTRUCTURE OF ISOLATED SOY PROTEIN IN COMBINATION HAM

G. R. Schmidt, D. G. Siegel, W. B. Tuley, 1979 .

SENSORY, TEXTURAL AND YIELD PROPERTIES OF A COMBINATION HAM EXTENDED WITH ISOLATED SOY PROTEIN

G. R. Schmidt, H. W. Norton, D. G. Siegel, 1979 .

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE

G. R. Schmidt, D. G. Siegel, D. Theno, 1978 .

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM

G. R. Schmidt, H. W. Norton, D. G. Siegel, 1978 .

Infant mortality and water hardness in the United States.

S. Wright, D. G. Siegel, P. Spiers, 1974, Pediatrics.

Nineteen Eighty-Four/ The Facsimile of the Extant Manuscript

G. Orwell, D. G. Siegel, P. Davison, 1984 .