L. Borchert

Influence of turkey meat on residual nitrite in cured meat products.

R. Cassens, B. Kılıç, L. L. Borchert, 2001, Journal of food protection.

Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortem

E. Briskey, L. Borchert, 1964 .

A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis

W. Powrie, E. Briskey, L. Borchert, 1969 .

Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

E. Briskey, L. L. Borchert, L. Borchert, 1965 .