S. Simon

PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION

C. Brown, T. A. Gillett, D. Meiburg, 1977 .

Effect of Continuous Massaging on Bind, Yield, and Color of Hams

R. Cassidy, T. A. Gillett, S. Simon, 1981 .

TENSILE STRENGTH OF PROCESSED MEATS DETERMINED BY AN OBJECTIVE INSTRON TECHNIQUE

C. Brown, R. Cassidy, T. A. Gillett, 1978 .

Ham Massaging. Effect of Massaging Cycle, Environmental Temperature and Pump Level on Yield, Bind, and Color of Intermittently Massaged Hams

R. Cassidy, T. A. Gillett, S. Simon, 1982 .

INFLUENCE OF CURING INGREDIENTS AND STORAGE TIME ON THE QUALITY OF PREBLENDED SAUSAGE MEATS AND FRANKFURTERS

S. Simon, R. C. Waldman, D. O. Westerberg, 1974 .

INFLUENCE OF NITRITE AND NITRATE CURING INGREDIENTS ON QUALITY OF PACKAGED FRANKFURTERS

D. Miller, D. E. Ellis, S. Simon, 1973 .