J. A. Bowers

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EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIES

C. Gardze, J. A. Bowers, J. Caul, 1979 .

Effects of Ascorbate and Nitrite Concentrations in Turkey Frankfurter-Type Products

J. A. Bowers, C. S. Tellefson, 1981 .

Water‐Binding Capacity of Ground Lamb‐Soy Mixtures with Different Levels of Water and Salt and Internal End‐Point Temperatures

J. A. Bowers, L.Ayla S. Aljawad, 1988 .

COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES

J. A. Bowers, O. C. Zenoble, 1977 .

Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins.

J. Zayas, J. A. Bowers, Y. Su, 2000 .

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

P. Seib, J. A. Bowers, Xiao-ying Wang, 1996 .

Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

J. A. Bowers, S. Vara-ubol, 2001 .

Relative Viscosity of Proteins Extracted from Frozen, Thawed Turkey Muscle with the Sodium Salts of Nitrite, Chloride, and Tripolyphosphate

K. Prusa, J. A. Bowers, J. Craig, 1984 .

Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts

K. Prusa, J. A. Bowers, 1984 .

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 .

Sodium Tripolyphosphate and Sodium Ascorbate Monophosphate as Inhibitors of Off‐flavor Development in Cooked, Vacuum‐packaged, Frozen Turkey

P. Seib, J. A. Bowers, J. Craig, 1991 .

Sodium tripolyphosphate stability and effect in ground turkey meat

S. Perng, Wei Li, J. A. Bowers, 1993 .

Thiamin Content, Texture, and Sensory Evaluation of Postmortem Papain‐Injected Chicken

E. Chambers, F. E. Cunningham, A. Dayton, 1981 .

A Reasearch Note VITAMIN B6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS

B. Fryer, J. A. Bowers, P. P. Engler, 1974 .

Vitamin B6 in turkey breast muscle cooked in microwave and conventional ovens.

B. Fryer, J. A. Bowers, P. P. Engler, 1974, Poultry science.

Thiamin and riboflavin in cooked and frozen, reheated turkey. Gas vs. microwave ovens.

B. Fryer, J. A. Bowers, 1972, Journal of the American Dietetic Association.

VITAMIN B6 CONTENT OF TURKEY COOKED FROM FROZEN, PARTIALLY FROZEN AND THAWED STATES

J. A. Bowers, P. P. Engler, 1975 .

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 .

Vitamin and proximate composition of fast-food fried chicken.

L. P. Posati, J. Holden, T. J. Tucker, 1987, Journal of the American Dietetic Association.

Eating Quality and Composition of Spent Hens Processed With or Without Immersion Chilling

F. E. Cunningham, J. A. Bowers, O. C. Zenoble, 1977 .

Effects of Microwave vs. Conventional Methods: Precooking and Reheating of Turkey1

J. Cipra, J. A. Bowers, A. S. Hooper, 1971, Journal of the American Dietetic Association.

Sensory Attributes and Instron Measurements of Reduced‐Nitrite Poultry Frankfurters With Sorbic Acid or Potassium Sorbate

E. Chambers, K. Prusa, J. A. Bowers, 1982 .

Inhibition of oxidative flavor changes in meat by α-tocopherol in combination with sodium tripolyphosphate

J. A. Bowers, S. Vara-ubol, 2002 .

SENSORY EVALUATION AND PROTEIN VALUE OF BEEF AND BEEF‐COTTONSEED BLENDS

J. A. Bowers, Beth R. Molonon, 1976 .

FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIES

J. A. Bowers, P. P. Engler, 1975 .

EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN

D. L. Harrison, D. Kropf, H. Tuma, 1970 .

Sensory Characteristics and Thiamin Content of Frozen-Stored and Unfrozen Cured-Cooked Pork and Turkey

C. Gardze, J. A. Bowers, J. Craig, 1979 .

Sensory and Physical Characteristics of Reduced‐Fat Turkey Frankfurters with Modified Corn Starch and Water

J. A. Bowers, Karen L.H. Beggs, Duane W. Brown, 1997 .

Quality of Mechanically Deboned Turkey Meat: Effect of Storage Time and Temperature.

F. E. Cunningham, J. A. Bowers, P. G. Johnson, 1974 .

Effects of a Polyphosphate Salt on Eating Quality of Precooked-Reheated and Freshly Cooked Turkey Roulades Stored 4 and 8 Weeks

J. A. Bowers, M. L. Smith, 1972 .

INFLUENCE OF AGING ON THE ELECTROPHORETIC AND STRUCTURAL CHARACTERISTICS OF TURKEY BREAST MUSCLE

J. A. Bowers, P. G. Johnson, 1976 .

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

J. A. Bowers, Janet C. Williams, J. Craig, 1989 .

FLAVOR AND CHEMICAL CHARACTERISTICS OF CONVENTIONALLY AND MICROWAVE REHEATED PORK

J. A. Bowers, Karen K. Penner, 1973 .

Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscle

J. A. Bowers, 1972 .

Flavor of Microwave- and Conventionally-Reheated Turkey

J. A. Bowers, J. S. Cipra, 1971 .

Eating Quality of Ground Chicken-Soy Patties

F. E. Cunningham, J. A. Bowers, Beth R. Molonon, 1976 .

TEXTURIZED SOY PROTEIN IN BEEF LOAVES: COOKING LOSSES, FLAVOR, JUICINESS AND CHEMICAL COMPOSITION

M. Zabik, A. Perry, Y. A. Ziprin, 1978 .

Composition, Microbial Content, and Stability of Chicken Patties Held at Refrigerator Temperature

F. E. Cunningham, J. A. Bowers, 1977 .

COMPOSITION AND SENSORY CHARACTERISTICS OF HOT‐BONED, TUMBLED, TURKEY BREAST MUSCLE

F. E. Cunningham, G. Froning, J. A. Bowers, 1988 .

Functional properties of sorghum flour as an extender in ground beef patties

J. Zayas, J. A. Bowers, J. Huang, 1999 .

RESPONSE SURFACES OF SENSORY CHARACTERISTICS FOR REDUCED SODIUM CHLORIDE AND PHOSPHATE SALTS IN EMULSIFIED TURKEY SAUSAGES

Rhoda M. Schantz, J. A. Bowers, 1993 .

Eating Quality and Thiamin Retention of Turkey Breast Muscle Roasted and “Slow‐Cooked” from Frozen and Thawed States1

J. A. Bowers, P. P. Engler, 1975 .

Sensory Characteristics and Thiamin and Vitamin B6 Contents of Spent Hens

F. E. Cunningham, J. A. Bowers, J. Craig, 1981 .

Browning and Associated Properties of Porcine Muscle

D. L. Harrison, D. Kropf, J. A. Bowers, 1968 .

CONSUMER ACCEPTABILITY OF TURKEY FRANKFURTERS WITH 0, 40, AND 100 PPM NITRITE

D. Kropf, J. A. Bowers, Cheryl A. Sales, 1980 .

Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions

A. Dayton, J. A. Bowers, C. S. Tellefson, 1982 .

B-vitamin retention in meat during storage and preparation. A review.

J. A. Bowers, P. P. Engler, 1976, Journal of the American Dietetic Association.

Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified Atmospheres

D. Kropf, J. A. Bowers, N. Nolan, 1989 .

Methods for analyzing percentage lipid of ground beef and beef-soy blends.

J. A. Bowers, P. P. Engler, 1975, Journal of agricultural and food chemistry.

Thiamin content of chicken muscle and effect of purification variables on determined values.

J. A. Bowers, C. S. Kim, 1988, Poultry science.

Rates of Heating and lnstron Measurements for Turkey Batters with Sodium Salts of Nitrite, Chloride and Phosphate

K. Prusa, J. A. Bowers, J. Craig, 1985 .

Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters

E. Chambers, K. Prusa, J. A. Bowers, 1982 .

Vitamin B12 and Folic Acid Content of Raw and Cooked Turkey Muscle

A. Dayton, J. A. Bowers, Beth R. Molonon, 1980 .

COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE

S. Howe, J. A. Bowers, O. C. Zenoble, 1977 .