Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water von Beggs, K.L.H. (Kansas State Univ., Manhattan, KS.), Bowers, J.A, Brown, D

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Graduates' Perceptions of Self‐Assessment Training in Clinical Dental Hygiene Education von Bowers, Jane A., Wilson, Jane E.

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Flavor, texture, color, and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere von Hwang, S.Y. (Kansas State Univ., Manhattan, KS), Bowers, J.A, Kropf, D.H

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Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts von CRAIG, JEAN A., BOWERS, JANE A., WANG, XIAO-YING, SEIB, PAUL A.

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Sodium tripolyphosphate and sodium ascorbate monophosphate as inhibitors of off-flavor development in cooked, vacuum-packaged, frozen turkey von Craig, J. (Kansas State University, Manhattan, KS), Bowers, J.A, Seib, P

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Sodium tripolyphosphate stability and effect in ground turkey meat von Li, W, Bowers, J.A, Craig, J.A, Perng, S.K

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Lipid oxidation and sensory analysis of cooked pork and turkey stored under modified atmospheres von Nolan, N.L. (Kansas State Univ., Manhattan, KS), Bowers, J.A, Kropf, D.H

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Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C von BOWERS, JANE A, CRAIG, JEAN A, KROPF, D.H, TUCKER, TAMMY J

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Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle von BOWERS, JANE A., CRAIG, JEAN, WILLIAMS, JANET C.

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Free amino acids in porcine muscle aged one or eight days von Bowers, Jane A

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Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscle von Bowers, Jane A

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Methods for analyzing percentage lipid of ground beef and beef-soy blends von Engler, Pamela P, Bowers, Jane A

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FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES 1 von HUANG, JEN‐CHIEH, ZAYAS, JOSEPH F., BOWERS, JANE A.

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FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES von HUANG, JEN-CHIEH, ZAYAS, JOSEPH F., BOWERS, JANE A.

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Effect of aging on palatability and selected related characteristics of pork loin von Harrison, D.L, Bowers, J.A, Anderson, L.L, Tuma, H.J, Kropf, D.H

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Sensory detection and population thresholds for sodium tripolyphosphate in cooked ground Turkey patties von CHAMBERS, B, CHAMBERS, E. IV, BOWERS, J. A. R, CRAIG, J. A

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Sensory detection and population thresholds for sodium tripolyphosphate in cooked ground turkey patties von Chambers, B. (Kansas State Univ., Manhattan, KS), Chambers, E. IV, Bowers, J.A.R, Craig, J.A

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COMPONENTS OF VITAMIN B 6 IN TURKEY BREAST MUSCLE von BOWERS, JANE A., CRAIG, JEAN

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Rates of Heating and lnstron Measurements for Turkey Batters with Sodium Salts of Nitrite, Chloride and Phosphate von PRUSA, KENNETH J., BOWERS, JANE A., CRAIG, JEAN A.

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Thiamin content of chicken muscle and effect of purification variables on determined values von Kim, C.S, Bowers, J.A

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