G. Giddings

发表

Poultry irradiation: For hygiene/safety and market‐life enhancement

G. Giddings, M. Marcotte, 1991 .

The Basis of Quality in Muscle Foods THE BAStS OF COLOR IN MUSCLE FOODS

G. Giddings, 1977 .

SUPEROXIDE AND SINGLET OXYGEN IN MILK LIPID PEROXIDATION

L. W. Aurand, G. Giddings, N. H. Boone, 1977 .

INFLUENCE OF MECHANICAL SEPARATION UPON PROXIMATE COMPOSITION, FUNCTIONAL PROPERTIES AND TEXTURAL CHARACTERISTICS OF FROZEN ATLANTIC CROAKER MUSCLE TISSUE

N. B. Webb, G. Giddings, A. J. Howell, 1976 .

RELATIONSHIP OF FREEZING PRESERVATION PARAMETERS TO TEXTURE‐RELATED STRUCTURAL DAMAGE TO THERMALLY PROCESSED CRUSTACEAN MUSCLE1

G. Giddings, L. Hill, 1978 .

ON THE INTERACTION OF MYOGLOBIN AND HEMOGLOBIN WITH MOLECULAR OXYGEN AND ITS LOWER OXIDATION STATES AND WITH CYTOCHROMEc

P. Markakis, G. Giddings, 1973 .

DEVELOPMENTS IN MASS CULTURE OF BRINE SHRIMP

G. Giddings, Matoira M. Chanley, 1981 .

Reduction of ferrimyoglobin in meat

H. Hultin, G. Giddings, 1974 .

CHARACTERIZATION OF THE RED PIGMENTS PRODUCED FROM FERRIMYOGLOBIN BY IONIZING RADIATION

P. Markakis, G. Giddings, 1972 .

The basis of color in muscle foods.

M. Solberg, G. Giddings, 1977, CRC critical reviews in food science and nutrition.

Commercial food irradiation in the United States

G. Giddings, 1996 .

Food irradiation: The “reluctant” food additive for all agendas

G. Giddings, 1986 .