B. L. Knox

The Effect of Ultimate pH on the Shelflife and Safety of Fresh Pork Loins

B. L. Knox, 2003 .

Sources of and technical approaches for the abatement of tobacco specific nitrosamine formation in moist smokeless tobacco products.

Dongmei Xu, C. B. Bennett, Michael T. Fisher, 2012, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins.

P. Davidson, B. L. Knox, R. L. van Laack, 2008, Journal of food science.