M. E. Spooner

The Browning Produced by Heating Fresh Pork. I. The Relation of Browning Intensity to Chemical Constituents and pHa,b

R. West, G. Harrington, A. M. Pearson, 1962 .

The Browning Produced on Heating Fresh Pork II. The Natwre of the Reaction

A. M. Pearson, J. R. Quinn, B. G. Tarladgis, 1966 .

Post‐Mortem Changes in Muscle. I. Chemical Changes in Beef

A. M. Pearson, C. E. Bodwell, M. E. Spooner, 1965 .

Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna

M. E. Spooner, L. J. Bratzler, J. B. Weatherspoon, 1969 .

Some factors influencing radiation induced chemical changes in raw beef.

A. M. Pearson, J. B. Fox, K. Pih, 1959 .