Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin von Oh, J.H, McCurdy, A.R, Clark, S, Swanson, B.G

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Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters von Oh, J.H, McCurdy, A.R, Clark, S, Swanson, B.G

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Enzymatic pretreatment of deodorizer distillate for concentration of sterols and tocopherols von Ramamurthi, S. (University of Saskatchewan, Saskatoon, Saskatchewan, Canada), McCurdy, A.R

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Lipase-catalyzed esterification of oleic acid and methanol in hexane: a kinetic study von Ramamurthi, S, McCurdy, A.R

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Microbiological stability of pasteurized ham subjected to a secondary treatment in retort pouches von Delaquis, P.J, Baker, R, McCurdy, A.R

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Enzymatic interesterification of canola oil von Thomas, K.C, Magnuson, B, McCurdy, A.R, Grootwassink, J.W.D

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Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods von Rathgeber, B.M., Boles, J.A., Xavier, I.J., McCurdy, A.R., Shand, P.J.

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Further Studies on the Thermal Resistance of Streptococcus faecium and Streptococcus faecalis in Pasteurized Ham von Magnus, C.A., McCurdy, A.R., Ingledew, W.M.

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Stereospecific analyses of seed triacylglycerols from high-erucic acid brassicaceae: detection of erucic acid at the sn-2 position in Brassica oleracea L. genotypes von Taylor, D.C, MacKenzie, S.L, McCurdy, A.R, McVetty, P.B.E, Giblin, E.M, Pass, E.W, Stone, S.J, Scarth, R, Rimmer, S.R, Pickard, M.D

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Effect of Curing Agents on the Growth of Lactobacillus viridescens in Model Meat Systems von Grant, G.F., McCurdy, A.R.

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Thermal Resistance of Streptococci Isolated from Pasteurized Ham von Magnus, C.A., Ingledew, W.M., McCurdy, A.R.

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Bacterial Greening in Cured Meats: A Review von Grant, G.F., McCurdy, A.R., Osborne, A.D.

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Enzymatic methylation of Canada oil deodorizer distillate von Ramamurthi S, Bhirud P.R, McCurdy A.R

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Isolation and characterization of lipoxygenase in pinto dry beans von McCurdy, A.R, Nagel, C.W, Swanson, B.G

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Anaerobic microbiology of fresh beef packaged under modified atmosphere or vacuum von Venugopal, R.J, Ingham, S.C, McCurdy, A.R, Jones, G.A

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Acid/Base Status of Stress Susceptible Pigs Affects Cured Ham Quality von SHAND, P.J., BOLES, J.A., PATIENCE, J.F., McCURDY, A.R., SCHAEFER, A.L.

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Colonization of beef muscle surfaces by Pseudomonas fluorescens and Pseudomonas fragi von Delaquis, P.J. (Agriculture Canada, Saint-Hyacinthe, Quebec, Canada), McCurdy, A.R

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Synthesis and properties of erucic acid triacylglycerols von Grewal, V.S, Ramamurthi, S, McCurdy, A.R

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The effect of randomization on the stability of blends of trioleoylglycerol and linseed oil von Tautorus, C.L. (Univesity of Saskatchewan, Saskatoon, Saskatchewan, Canada), McCurdy, A.R

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Acid base status of stress susceptible pigs affects sensory quality of loin roasts von Boles, J.A, Shand, P.J, Patience, J.F, McCurdy, A.R, Schaefer, A.L

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