F. Desantos

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.

M. S. Brewer, S. Kulkarni, F. Desantos, 2011, Meat science.

EFFECT OF HIGH‐INTENSITY PULSED ELECTRIC FIELDS ON SURVIVAL OF ESCHERICHIA COLI K‐12 SUSPENDED IN MEAT INJECTION SOLUTIONS

M. S. Brewer, S. E. Martin, M. Rojas, 2007 .

Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops.

M. S. Brewer, A. J. Stetzer, B. Macfarlane, 2006, Meat science.

Quality Characteristics of Freeze-Dried Salmon Baby Food Purees During Storage

M. S. Brewer, P. Bechtel, S. Smiley, 2012 .

Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products.

M. S. Brewer, P. Bechtel, S. Smiley, 2010, Journal of food science.

Effect of inclusion of salmon roe on characteristics of salmon baby food products.

M. S. Brewer, P. Bechtel, S. Smiley, 2010, Journal of food science.