Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers von Pietrasik, Z., Sigvaldson, M., Soladoye, O.P., Gaudette, N.J.

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The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams von Pietrasik, Z., Gaudette, N.J.

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The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams von Pietrasik, Z., Gaudette, N.J., Johnston, S.P.

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The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners von Pietrasik, Z., Gaudette, N.J., Johnston, S.P.

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The impact of sodium reduction strategies on the sensory and processing characteristics of meat products von Gaudette, N.J., Pietrasik, Z.

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Effect of sodium reduction on the quality of naturally-cured ham von Pietrasik, Z., Gaudette, N.J.

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Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef von Pietrasik, Z., Gaudette, N.J., Klassen, M.

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Processing characteristics and eating quality of ground beef made from hot water treated trimmings von Pietrasik, Z., Gaudette, N.J., Klassen, M.

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Effect of hot-water pasteurization time on color and processing characteristics of beef trimmings von Pietrasik, Z., Gaudette, N.J., Klassen, M.

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Perceived saltiness of reduced sodium beef patties with salt crystals varying in size von Gaudette, N.J., Johnston, S.P., Pietrasik, Z.

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Sensory and chemical characteristics of trans-resveratrol-fortified wine von GAUDETTE, N.J., PICKERING, G.J.

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