C. A. Sawyer

发表

Continuous quality improvement in hospital foodservice

C. A. Sawyer, R. Richards, 1994 .

Nutrition education needs and learning preferences of Michigan students in grades 5, 8, and 11.

S. L. Andrews, Sandra L. Andrews, S. Hoerr, 1994, The Journal of school health.

Cook/Chill Foodservice Systems: Microbiological Quality and End-Point Temperature of Beef Loaf, Peas and Potatoes After Reheating by Conduction, Convection and Microwave Radiation a , b.

S. Thompson, C. A. Sawyer, Y. Naidu, 1983, Journal of food protection.

Foodservice Systems: Comparison of Production Methods and Storage Times for Alfalfa Sprouts

M. Zabik, C. A. Sawyer, A. K. DeVITTO, 2006 .

Experimental transmission of pseudorabies virus in swine by embryo transfer.

S. Bolin, D. Gustafson, C. A. Sawyer, 1982, American journal of veterinary research.

Exposure of fertilized porcine ova to pseudorabies virus

S. Bolin, D. Gustafson, C. A. Sawyer, 1979 .

SENSORY EVALUATION OF COOK/CHILLED PRODUCTS REHEATED BY CONDUCTION, CONVECTION AND MICROWAVE RADIATIONa,b

C. A. Sawyer, Y. Naidu, 1984 .

Resistance of porcine preimplantation embryos to pseudorabies virus.

S. Bolin, D. Gustafson, C. A. Sawyer, 1981, American journal of veterinary research.

Kindergarten students' food preferences are not consistent with their knowledge of the Dietary Guidelines.

S. L. Andrews, S. Hoerr, C. A. Sawyer, 1995, Journal of the American Dietetic Association.

Comprehensive Food-Service Software in the Classroom

Carol A. Sawyer, C. A. Sawyer, 1985 .

Post-Processing Temperature Rise in Foods: Conventional Hot Air and Microwave Ovens 1.

C. A. Sawyer, 1985, Journal of food protection.

Internal End Temperature and Survival of Bacteria on Meats With and Without a Polyvinylidene Chloride Wrap During Microwave Cooking

S. Thompson, C. A. Sawyer, S. D. Biglari, 1984 .

Foodservice systems: presence of injured bacteria in foods during food product flow.

J. Pestka, C. A. Sawyer, 1985, Annual review of microbiology.