The effects of holding time and added salt on pH and functional properties of chicken meat von Lyon, C.E, Hamm, D, Thomson, J.E, Hudspeth, J.P

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Meat yield comparisons of hot cut-up, noneviscerated versus eviscerated immersion-chilled broilers [Poultry meat] von Benoff, F.H, Hamm, D, Hudspeth, J.P, Lyon, C.E

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Effects of using mechanically deboned meat from broiler breast frames and isolated soy protein on objective and sensory characteristics of poultry rolls von Lyon, C.E, Lyon, B.G, Hudspeth, J.P

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Meat yields from hot deboned noneviscerated broilers [Chickens, carcass] von HAMM, DOUGLAS, LYON, C.E., BENOFF, F.H., HUDSPETH, J.P., AYRES, J.L., MINEAR, L.R.

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Microbiological profile of chicken patty products containing broiler giblets von Cox, N.A, Bailey, J.S, Lyon, C.E, Thomson, J.E, Hudspeth, J.P

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Effects of hot or cold deboning on functional properties of broiler dark meat and quality of sausage [Chicken meat] von LYON, C.E., HAMM, D., THOMSON, J.E., HUDSPETH, J.P., AYRES, J.L., MARION, J.E.

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Quality broiler thigh meat patties as affected by the addition of giblets [Chicken meat products] von Lyon, C.E, Lyon, B.G, Thomson, J.E, Hudspeth, J.P

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Microbiology of ova harvested from commercially slaughtered mature chickens von Blankenship, L.C, Hudspeth, J.P, Craven, S.E

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Texture profiles of canned boned chickens as affected by chilling-aging times von Lyon, B.G, Lyon, C.E, Hudspeth, J.P

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Texture Profiles of Canned Boned Chicken as Affected by Chilling-Aging Times von LYON, B.G., LYON, C.E., HUDSPETH, J.P.

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Effects of age and sex on the texture profile of hot stripped broiler breast meat von Lyon, C.E, Hamm, D

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The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler Parts von Lyon, C.E., Lyon, B.G., Hudspeth, J.P.

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Weights of broiler parts as related to carcass weights and type of cut von Hudspeth, J.P, Lyon, C.E, Lyon, B.G, Mercuri, A.J

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Organoleptic properties of frankfurters made from giblet meats von Blackshear, D, Hudspeth, J P, May, K N

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Effects of temperature-time combinations on doneness and yields of water-cooked broiler thighs [Chickens] von LYON, C. E., LYON, B. G., KLOSE, A. A., HUDSPETH, J. P.

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Effect of dietary ascorbic acid and hesperidin on capillary fragility of broilers von Hudspeth, J P, DeGarde, R L, Yaiko, L, May, K N

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AN ELECTROPHORETIC STUDY OF CHICKEN EGG ALBUMEN von HUDSPETH, J P, NEWELL, G W, WHITE, D R, BERRY, J G, MORRISON, R D

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