Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system von Kulkarni, S., DeSantos, F.A., Kattamuri, S., Rossi, S.J., Brewer, M.S.

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Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products von Desantos, F.A, Bechtel, P, Smiley, S, Brewer, M.S

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Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products von DeSantos, F.A, Ramamoorthi, L, Bechtel, P, Smiley, S, Brewer, M.S

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Effect of high-intensity pulsed electric fields on survival of Escherichia coli K-12 suspended in meat injection solutions von Rojas, M.C, Martin, S.E, Wicklund, R.A, Paulson, D.D, Desantos, F.A, Brewer, M.S

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