C. L. Knipe

发表

Department of Animal Sciences research and reviews: poultry and swine

Maurice L. Eastridge, David E. Grum, Steven J. Moeller, 1999 .

Department of Animal Sciences research and reviews: beef and sheep 2001

Maurice L. Eastridge, K. M. Irvin, H. C. Hines, 1999 .

SAUSAGES, TYPES OF | Cooked

C. L. Knipe, 2014 .

PROCESSING EQUIPMENT | Brine Injectors

C. L. Knipe, R. E. Rust, 2014 .

BACON PRODUCTION | Bacon

C. L. Knipe, J. Beld, 2014 .

Effects of Inorganic Phosphates and Sodium Hydroxide on the Cooked Cured Color, pH and Emulsion Stability of Reduced‐Sodium and Conventional Meat Emulsions

C. L. Knipe, Robert E. Rust, R. E. Rust, 1988 .

SAUSAGES, TYPES OF | Emulsion

C. L. Knipe, 2014 .

Japanese consumer preferences for processed pork

C. L. Knipe, S. Sapp, 1990 .

Contamination of Pork Carcasses during Slaughter, Fabrication, and Chilled Storage.

C. L. Knipe, G. Beran, E. Murano, 1995, Journal of food protection.

Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions

C. L. Knipe, R. E. Rust, D. Olson, 1985 .

Meat Marketing in Mexico: A Guide for U.S. Meat Exporting Companies

C. L. Knipe, R. E. Rust, D. F. Hadwiger, 1994 .

Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions

C. L. Knipe, R. E. Rust, D. Olson, 1985 .

Effects of inorganic polyphosphates on reduced sodium and conventional meat emulsion characteristics

C. L. Knipe, 1982 .

Effect of a gelatin coating on the shelf life of fresh meat.

C. L. Knipe, S. Barringer, H. Zerby, 2007, Journal of food science.

Characteristics of bovine plasma gels as affected by pH sodium chloride, and sodium tripolyphosphate

C. L. Knipe, C. B. Frye, 1990 .

Pre‐Emulsified Corn Oil, Pork Fat, or Added Moisture Affect Quality of Reduced Fat Bologna Quality

C. L. Knipe, D. Olson, D. Bishop, 1993 .

METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE-CUT AND COARSE-GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS1

C. L. Knipe, J. Sebranek, K. Myers, 1991 .

Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced-Sodium Meat Emulsions

C. L. Knipe, R. E. Rust, D. Olson, 1990 .

Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork

C. L. Knipe, D. Olson, H. W. Walker, 1988 .

Microbiology of a Ham‐Type Product Made from Soy‐Extended Cured Beef and Inoculated with Clostridium sporogenes PA3679

C. L. Knipe, R. E. Rust, D. Olson, 1987 .

Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams

C. L. Knipe, R. F. Plimpton, H. Ockerman, 1981 .

Salmonella Contamination of Swine Carcasses and Pork Products

C. L. Knipe, G. Beran, E. Murano, 1997 .

Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

C. L. Knipe, D. Olson, J. Marcy, 1988 .

Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems

C. L. Knipe, J. Sebranek, K. Ladwig, 1989 .

Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High‐Collagen Frankfurters

C. L. Knipe, J. Sebranek, K. Ladwig, 1989 .

Effects of Magnesium Chloride Combined with Tetrasodium Pyrophosphate on Meat Emulsion Characteristics

C. L. Knipe, R. E. Rust, D. Olson, 1985 .

Thermal Processing Of Ready To Eat Meat Products

C. L. Knipe, Robert E. Rust, R. E. Rust, 2014 .

Sensory attributes and texture profile of beef burgers with gari.

C. L. Knipe, W. Akwetey, 2012, Meat Science.

PROCESSING EQUIPMENT | Mixing and Cutting Equipment

C. L. Knipe, R. E. Rust, 2014 .

PROCESSING EQUIPMENT | Tumblers and Massagers

C. L. Knipe, 2014 .