Cured meat products without direct addition of nitrate or nitrite: what are the issues? von Sebranek, Joseph G., Bacus, James N.

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Fate of Salmonella newport and Salmonella typhimurium inoculated into summer sausage [Fermented meat products] von Masters, B.A, Oblinger, J.L, Goodfellow, S.J, Bacus, J.N, Brown, W.L

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Factors affecting the stability of mechanically deboned poultry meat combined with structured soy protein in emulsions von JANKY, D.M., RILEY, P.K., BROWN, W.L., BACUS, J.N.

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Moisture loss in tray-packed fresh fish during eight days storage at 2 degrees C [Celsius] von Williams S.K, Martin R, Brown W.L, Bacus J.N

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Effect of sodium nitrite on flavor and TBA values in canned, comminuted ham von Freeman, R.L, Ebert, A.G, Lytle, R.A, Bacus, J.N

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Nitrite burn in fermented sausage von Bacus, J.N, Deibel, R.H

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