Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage von Baccus-Taylor, G, Glass, K A, Luchansky, J B, Maurer, A J

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Quality characteristics of cured turkey thigh meat with added hydrocolloids von Bater, B. (University of Wisconsin, Madison, WI), Descamps, O, Maurer, A.J

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Concentration of nitrate and nitrite in raw turkey breast meat and the microbial conversion of added nitrate to nitrite in tumbled turkey breast meat von Ahn, D.U, Maurer, A.J

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Duckling breast skin and fat measurement as an indicator of whole carcass fat von Walters, B.S, Maurer, A.J, Rodgers, G.E, Kohl, H

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Poultry meat color: kinds of heme pigments and concentrations of the ligands von Ahn, D.U. (University of Wisconsin-Madison, Madison, WI), Maurer, A.J

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Poultry meat color: pH and the heme-complex forming reaction von Ahn, D.U. (University of Wisconsin-Madison, WI), Maurer, A.J

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Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation-reduction potential in turkey breast meat von Ahn, D.U. (University of Wisconsin, Madison, WI), Maurer, A.J

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Refrigerated egg storage at two air movement rates von Maurer, A.J.

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Effects of added nitrite, sodium chloride, and phosphate on color, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast von Ahn, D.U. (University of Wisconsin, Madison, WI), Maurer, A.J

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Effects of sodium chloride, phosphate, and dextrose on the heat stability of purified myoglobin, hemoglobin, and cytochrome c von Ahn, D.U. (University of Wisconsin, Madison, WI), Maurer, A.J

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Texturized mechanically deboned turkey meat in summer sausages von Maurer, A.J

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Research note: irradiation dose and temperature effects on the sensory properties of turkey frankfurters von Barbut, S, Maurer, A.J, Thayer, D.W

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Manufacturing and selling poultry products as a student learning experience von Maurer, A.J, Hall, M.A

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The effect of graded levels of corn oil and different fats on the performance of White Pekin ducklings von Storey, M.L, Maurer, A.J

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Morphology and texture of turkey summer sausages von Barbut, S, Cassens, R.G, Maurer, A.J

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Hard-cooking and pickling eggs as teaching aids [Preservation] von Maurer, A.J

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Genomic analysis of Pediococcus starter cultures used to control Listeria monocytogenes in turkey summer sausage von Luchansky, J.B. (University of Wisconsin, Madison, WI), Glass, K.A, Harsono, K.D, Degnan, A.J, Faith, N.G, Cauvin, B, Baccus-Taylor, G, Arihara, K, Bater, B, Maurer, A.J

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The development of a duck roll [Fresh-frozen deboned duck meat and skin] von Ashoor, F.A, Maurer, A.J

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The microbiological aspects of a duck processing plant von HALL, M.A., MAURER, A.J.

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Optimum utilization of turkey in summer sausages [Mechanically deboned turkey meat, texture, color] von BARBUT, S., ARRINGTON, L.C., MAURER, A.J.

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