Broiler breast meat color variation, pH, and texture von Fletcher, D.L

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The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity von Qiao, M, Fletcher, D L, Smith, D P, Northcutt, J K

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Effect of Dry Air or Immersion Chilling on Recovery of Bacteria from Broiler Carcasses von Huezo, R, Northcutt, J.K, Smith, D.P, Fletcher, D.L, Ingram, K.D

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Immunologic Basis of Transplant-Associated Arteriosclerosis von Shi, Chengwei, Lee, Wen-Sen, He, Qi, Zhang, Dorothy, Fletcher, Donald L., Newell, John B., Haber, Edgar

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The relationship of raw broiler breast meat color and pH to cooked meat color and pH von Fletcher, D L, Qiao, M, Smith, D P

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Broiler skin and meat color changes during storage von Petracci, M, Fletcher, D L

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The relationship between raw broiler breast meat color and composition von Qiao, M, Fletcher, D L, Northcutt, J K, Smith, D P

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The relationship of broiler breast meat color and pH to shelf-life and odor development von Allen, C.D. (University of Georgia, Athens, GA.), Russell, S.M, Fletcher, D.L

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Effect of broiler age, feed withdrawal, and transportation on levels of coliforms, Campylobacter, Escherichia coli and Salmonella on carcasses before and after immersion chilling von Northcutt, J K, Berrang, M E, Dickens, J A, Fletcher, D L, Cox, N A

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Physical and functional properties of intact and ground pale broiler breast meat von Bianchi, M, Fletcher, D.L, Smith, D.P

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Effects of vibratory microscreening on proximate composition and recovery of poultry processing wastewater particulate matter von Kiepper, B.H., Merka, W.C., Fletcher, D.L.

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Recovery of Salmonella from retail broilers by a whole-carcass enrichment procedure von Simmons, M, Fletcher, D.L, Cason, J.A, Berrang, M.E

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Effects of broiler breast meat thickness and background on color measurements von Bianchi, M, Fletcher, D L

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The relationship of broiler breast color to meat quality and shelf-life von Allen, C.D. (University of Georgia, Athens.), Fletcher, D.L, Northcutt, J.K, Russell, S.M

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The effect of high-level chlorine carcass drench on the recovery of Salmonella and enumeration of bacteria from broiler carcasses von Bartenfeld, L N, Fletcher, D L, Northcutt, J K, Bourassa, D V, Cox, N A, Buhr, R J

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Effects of raw broiler breast meat color variation on marination and cooked meat quality von Qiao, M, Fletcher, D L, Smith, D P, Northcutt, J K

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Comparison of sampling methods for the detection of Salmonella on whole broiler carcasses purchased from retail outlets von SIMMONS, M, FLETCHER, D. L, BERRANG, M. E, CASON, J. A

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Vaccine Potential of the Neisseria meningitidis 2086 Lipoprotein von FLETCHER, Leah D, BERNFIELD, Liesel, XIAOLING XIE, ZAGURSKY, Robert, YING ZHANG, ZLOTNICK, Gary W, BARNIAK, Vicki, FARLEY, John E, HOWELL, Alan, KNAUF, Melissa, OOI, Peggy, SMITH, Robert P, WEISE, Paige, WETHERELL, Mike

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influence of extraction and precipitation pH on the dry matter yield of broiler dark meat von Betti, M, Fletcher, D.L

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Survey of shell egg processing plant sanitation programs: effects on non-egg-contact surfaces von Musgrove, M.T, Jones, D.R, Northcutt, J.K, Curtis, P.A, Anderson, K.E, Fletcher, D.L, Cox, N.A

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