Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem von Liu, Y, Lyon, B G, Windham, W R, Lyon, C E, Savage, E M

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Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy von Liu, Y, Lyon, B.G, Windham, W.R, Lyon, C.E, Savage, E.M

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Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets von Lyon, B.G, Smith, D.P, Lyon, C.E, Savage, E.M

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Validation of Dry Cured Ham Process for Control of Pathogens von Reynolds, A.E., Harrison, M.A., Rose-Morrow, R., Lyon, C.E.

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The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color von Smith, D P, Lyon, C E, Lyon, B G

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Relationship between sensory and instrumental texture profile attributes von Meullenet, Jean-Francois, Lyon, B.G, Carpenter, John A, Lyon, C.E

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Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii von Sanchez-Brambila, G. Y., Lyon, B. G., Huang, Y. W., Lyon, C. E., Gates, K. W.

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Color of uncooked and cooked broiler leg quarters associated with chilling temperature and holding time von Lyon, B G, Lyon, C E

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In a randomized, double-blinded, placebo-controlled trial, the single oral dose typhoid vaccine, M01ZH09, is safe and immunogenic at doses up to 1.7 x 10(10) colony-forming units von Lyon, C E, Sadigh, K S, Carmolli, M P, Harro, C, Sheldon, E, Lindow, J C, Larsson, C J, Martinez, T, Feller, A, Ventrone, C H, Sack, D A, DeNearing, B, Fingar, A, Pierce, K, Dill, E A, Schwartz, H I, Beardsworth, E E, Kilonzo, B, May, J P, Lam, W, Upton, A, Budhram, R, Kirkpatrick, B D

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The microbiological profile of chilled and frozen chicken von BAILEY, J. S, LYON, B. G, LYON, C. E, WINDHAM, W. R

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Quality of restructured hams manufactured with PSE pork as affected by water binders von Motzer, E.A, Carpenter, J.A, Reynolds, A.E, Lyon, C.E

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Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties von LYON, B. G, DAVIS, C. E, WINDHAM, W. R, LYON, C. E

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Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat von Young, L L, Lyon, C E

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Sensory descriptive profile relationships to shear values of deboned poultry von Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA.), Lyon, C.E

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Influence of age and postchill carcass aging duration on chicken breast fillet quality von Northcutt, J K, Buhr, R J, Young, L L, Lyon, C E, Ware, G O

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Assessment of three devices used in shear tests of cooked breast meat von Lyon, B.G. (USDA/ARS-Russell Research Center, Athens, GA.), Lyon, C.E

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Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments von Sanchez-Brambila, G.Y, Lyon, B.G, Huang, Y.W, Santiago, J.R. Franco, Lyon, C.E, Gates, K.W

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Bi-cyclical instrument for assessing texture profile parameters and its relationship to sensory evaluation of texture von Meullenet, J.F.C, Carpenter, J.A, Lyon, B.G, Lyon, C.E

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Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat von Young, L.L. (Richard B. Russell Agricultural Research Center, USDA, ARS, Athens, GA.), Lyon, C.E

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Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods von Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA.), Lyon, C.E

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