L. Papadopoulos

Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage

C. Vanderzant, H. Cross, R. Miller, 1991 .

Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate

Rhonda K. Miller, C. Vanderzant, H. Cross, 1991 .

Sodium lactate effect on sensory characteristics, cooked meat color and chemical composition

L. Ringer, H. Cross, L. Papadopoulos, 1991 .

Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage

J. T. Keeton, J. Stalder, L. Papadopoulos, 1991 .

Effect of Environmental Salinity on Sensory Characteristics of Penaeid Shrimp

G. Finne, L. Papadopoulos, 1986 .

Muscle Ultrastructural Changes in Freshwater Prawns, Macrobrachium rosenbergii during Iced Storage

T. Wheeler, Stephen B. Smith, G. Finne, 1989 .

Development and preparation of lean meat products.

H. Cross, J. Savell, R. Miller, 1992, Journal of the American Dietetic Association.

Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium

K. Rhee, Y. A. Ziprin, L. Papadopoulos, 1990 .