Laboratory methods for sensory analysis of food: Part 2 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

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Physical and sensory properties of yogurt stabilized with milk proteins von Modler, H. W, Larmond, M. E, Lin, C. S, Froehlich, D, Emmons, B

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Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk von EMMONS, D. B., KALAB, M., LARMOND, E., LOWRIE, R. J.

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Laboratory methods for sensory analysis of food: Part 1 von POSTE, LM, MACKIE, DA, BUTLER, G, LARMOND, E

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Effect of Finish Grade and Internal Basting of the Breast with Oil on Sensory Evaluation of Small White Toms von LARMOND, E., MORAN, E.T.

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Laboratory methods for sensory analysis of food: Part 4 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

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Laboratory Methods for Sensory Analysis of Food: Part 3 von POSTE, L.M, MACKIE, D.A, BUTLER, G, LARMOND, E

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Influence of volatile and nonvolatile fractions on intensity of Cheddar cheese flavor [Sensory evaluation reconstituted from fractions of mild and aged cheese] von McGugan, W. A, Emmons, D. B, Armond, Elizabeth L

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Effect of method of comminution (flake-cutting and grinding) on the acceptability and quality of hamburger patties [Beef] von Randall C.J, Larmond E

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Carcass finish and breast internal oil basting effects on oven and microwave prepared small toms: cooking characteristics, yields, and compositional changes [Turkey] von Moran, E.T. Jr, Larmond, E

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Soluble, partially hydrolyzed fish protein concentrate in calf milk replacers von Jenkins, K. J, Emmons, D. B, Larmond, E, Sauer, F. D

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Effect of canola meal on the sensory quality of turkey meat von Larmond, E, Salmon, R.E, Klein, K.K

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Low Glucosinolate Rapeseed Meal in Turkey Broiler Diets of Varying Nutrient Density von SALMON, R.E., KLEIN, K.K., LARMOND, E.

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Apparatus for monitoring cake structure development during baking von Voisey P.W, Paton D, Larmond E

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Cooking characteristics and eating quality of broiler chickens fed squid meal von LARMOND, ELIZABETH, HULAN, H.W., PROUDFOOT, F.G.

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Effect of canola (low glucosinolate rapeseed) meal, protein and nutrient density on performance, carcass grade, and meat yield, and of canola meal on sensory quality of broilers [C... von SALMON, R.E., GARDINER, E.E., KLEIN, K.K., LARMOND, E.

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MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1 von EMMONS, D. B., KALAB, M., LARMOND, E., LOWRIE, R. J.

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Production efficiency, grades and yields with the Large White turkey as related to sex and age von Moran, E.T, Orr, H.L, Larmond, E

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Sex and age related production efficiency, grades and yields with the small white broiler-fryer type turkey von Moran, E.T, Orr, H.L, Larmond, E

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REPRODUCTIVE PERFORMANCE AND MEAT PRODUCTION OF GILTS BRED AT PUBERTY AND RESTRICTED IN FEED INTAKE von FRIEND, D. W., ELLIOT, J. I., FORTIN, A., LARMOND, E., WOLYNETZ, M. S., BUTLER, G.

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