J. Ehlers

发表

Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Microbiological Characteristics

C. Vanderzant, J. Savell, G. Smith, 1982 .

Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage Treatment.

C. Vanderzant, J. Savell, G. Smith, 1985, Journal of food protection.

Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.

C. Vanderzant, J. Savell, D. Griffin, 1987, Meat science.

Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Microbiological Characteristics.

C. Vanderzant, J. Savell, G. Smith, 1985, Journal of food protection.

Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products.

C. Vanderzant, G. Acuff, F. Gardner, 1986, Journal of food protection.

Evaluation of Retail and Palatability Characteristics of Electrically Stimulated U.S. Choice Beef After Commercial Transport-Distribution.

C. Vanderzant, J. Savell, G. Smith, 1982, Journal of food protection.

Microbiological and Shelf‐Life Properties of Ground Beef Containing Glandless Cottonseed Flour

C. Vanderzant, J. T. Keeton, K. Rhee, 1985 .

Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen‐Barrier Film

C. Vanderzant, G. Smith, Kristen G. Henry, 1983 .