D. Rickansrud

发表

QUANTITATIVE DETERMINATION OF SOYBEAN PROTEIN IN FRESH AND COOKED MEAT‐SOY BLENDS

M. Greaser, E. Briskey, Yu Bang Lee, 1975 .

DETECTION OF VARIOUS NONMEAT EXTENDERS IN MEAT PRODUCTS

R. Forsythe, Yu Bang Lee, D. Rickansrud, 1976 .

Total Pigments and Myoglobin Concentration In Four Bovine Muscles

R. Henrickson, D. Rickansrud, 1967 .

Predicting protein efficiency ratio by the chemical determination of connective tissue content in meat.

J. G. Elliott, Yu Bang Lee, D. Rickansrud, 1978 .

EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL CHANGES AND TENDERNESS IN BROILER BREAST MUSCLE

J. E. Webb, Yu Bang Lee, D. Rickansrud, 1979 .

APPLICATION OF SDS‐ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED

Yu Bang Lee, D. Rickansrud, E. C. Hagberg, 1974 .

Ingredient Effects on the Thermal Inactivation of Foot‐and‐Mouth Disease Virus in Formulated, Comminuted Meat Products

J. Blackwell, D. Rickansrud, 1989 .

Total Caloric Input of a Thermal Process as an Index of Lethality for Foot‐and‐Mouth Disease Virus

J. Blackwell, E. J. Nolan, D. Rickansrud, 1988 .

Effect of Thermal Processing on the Survival of Foot-and-Mouth Disease Virus in Ground Meat

J. Blackwell, J. McVicar, D. Rickansrud, 1982 .