Jane A. Bowers

Statistical Designs and Panel Training/Experience for Sensory Analysis

Edgar Chambers, Jane A. Bowers, Arthur D. Dayton, 1981 .

Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere

Donald H. Kropf, D. Kropf, Jane A. Bowers, 1990 .

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Donald H. Kropf, D. Kropf, Jane A. Bowers, 1987 .