Determination of organic chemicals in human whole blood: preliminary method development for volatile organics von CRAMER, P. H, BOGGESS, K. E, HOSENFELD, J. M, REMMERS, J. C, BREEN, J. J, ROBINSON, P. E, STROUP, C

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Determination of organic chemicals in human whole blood: Preliminary method development for volatile organics von Cramer, P.H., Boggess, K.E., Hosenfeld, J.M., Remmers, J.C., Breen, J.J., Robinson, P.E., Stroup, C.

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Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature von Moeller, S.J., Miller, R.K., Edwards, K.K., Zerby, H.N., Logan, K.E., Aldredge, T.L., Stahl, C.A., Boggess, M., Box-Steffensmeier, J.M.

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Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature von Moeller, S.J., Miller, R.K., Aldredge, T.L., Logan, K.E., Edwards, K.K., Zerby, H.N., Boggess, M., Box-Steffensmeier, J.M., Stahl, C.A.

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