J. Craig

发表

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

P. Seib, J. A. Bowers, Xiao-ying Wang, 1996 .

Relative Viscosity of Proteins Extracted from Frozen, Thawed Turkey Muscle with the Sodium Salts of Nitrite, Chloride, and Tripolyphosphate

K. Prusa, J. A. Bowers, J. Craig, 1984 .

Sodium Tripolyphosphate and Sodium Ascorbate Monophosphate as Inhibitors of Off‐flavor Development in Cooked, Vacuum‐packaged, Frozen Turkey

P. Seib, J. A. Bowers, J. Craig, 1991 .

Sodium tripolyphosphate stability and effect in ground turkey meat

S. Perng, Wei Li, J. A. Bowers, 1993 .

ASCORBIC ACID CONTENT, pH AND FLAVOR CHARACTERISTICS OF ACIDIFIED HOME CANNED TOMATOES

J. Craig, M. Skelton, 1978 .

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Donald H. Kropf, D. Kropf, Jane A. Bowers, 1987 .

Vitamin and proximate composition of fast-food fried chicken.

L. P. Posati, J. Holden, T. J. Tucker, 1987, Journal of the American Dietetic Association.

Sensory Attributes and Instron Measurements of Reduced‐Nitrite Poultry Frankfurters With Sorbic Acid or Potassium Sorbate

E. Chambers, K. Prusa, J. A. Bowers, 1982 .

Sensory Characteristics and Thiamin Content of Frozen-Stored and Unfrozen Cured-Cooked Pork and Turkey

C. Gardze, J. A. Bowers, J. Craig, 1979 .

Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

J. A. Bowers, Janet C. Williams, J. Craig, 1989 .

COMPOSITION AND SENSORY CHARACTERISTICS OF HOT‐BONED, TUMBLED, TURKEY BREAST MUSCLE

F. E. Cunningham, G. Froning, J. A. Bowers, 1988 .

Sensory Characteristics and Thiamin and Vitamin B6 Contents of Spent Hens

F. E. Cunningham, J. A. Bowers, J. Craig, 1981 .

Ascorbic acid content, pH, and acceptability of home-canned tomatoes

M. Stone, L. Soliah, J. Craig, 1982 .

Rates of Heating and lnstron Measurements for Turkey Batters with Sodium Salts of Nitrite, Chloride and Phosphate

K. Prusa, J. A. Bowers, J. Craig, 1985 .