D. Whittier

发表

Comparison of color and thiobarbituric acid values of Cooked hamburger patties after storage of fresh beef chubs in modified atmospheres

O. Sørheim, B. Pettee, D. Cornforth, 2004 .

Consumer preferences for beef color and packaging did not affect eating satisfaction.

D. Cornforth, C. Carpenter, D. Whittier, 2001, Meat science.

Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef.

D. Cornforth, C. Carpenter, D. Whittier, 2001, Meat science.

Sensory Evaluation of Ground Beef Stored in High-Oxygen Modified Atmosphere Packaging

D. Cornforth, C. Carpenter, C. Brennand, 2002 .

Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum.

O. Sørheim, B. Pettee, D. Cornforth, 2005, Meat science.

Evaluation of high humidity and wet marinade methods for pasteurization of jerky.

D. Cornforth, B. Nummer, M. Vasavada, 2007, Journal of food science.

Animal age, packaging and antioxidant treatment effects on sensory characteristics of beef Infraspinatus muscle

D. Cornforth, D. Whittier, R. Wadhwani, 2011 .

Feed efficiency, growth rates, carcass evaluation, cholesterol level and sensory evaluation of lambs of various hair and wool sheep and their crosses

R. C. Evans, T. Bunch, C. Brennand, 2003 .

Nitrite spray treatment to promote red color stability of vacuum packaged beef.

D. Cornforth, Xin Luo, D. Whittier, 2015, Meat science.

Summary of measurements of employee exposure to airborne dust and fiber in sixteen facilities producing man-made mineral fibers.

M Corn, M. Corn, Y. Hammad, 1979, American Industrial Hygiene Association journal.