The efficacy of pulsed ultraviolet light processing for table and hatching eggs von Cassar, J.R., Bright, L.M., Patterson, P.H., Mills, E.W., Demirci, A.

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Efficacy of Chlorine Dioxide against Listeria monocytogenes in Brine Chilling Solutions von Valderrama, W.B, Mills, E.W, Cutter, C.N

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Reduction of bacteria on pork carcasses associated with chilling method von CHANG, V. P, MILLS, E. W, CUTTER, C. N

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Effect of withholding feed from swine before slaughter on carcass and viscera weights and meat quality von Kephart, K. B, Mills, E. W

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Muscle characteristics only partially explain color variations in fresh hams von Stufft, K., Elgin, J., Patterson, B., Matarneh, S.K., Preisser, R., Shi, H., England, E.M., Scheffler, T.L., Mills, E.W., Gerrard, D.E.

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Comparison of recovery methods for freeze-injured Listeria monocytogenes, Salmonella Typhimurium, and Campylobacter coli in cell suspensions and associated with pork surfaces von Chang, V.P, Mills, E.W, Cutter, C.N

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Subjective and objective evaluation of veal lean color von Lagoda, H. L, Wilson, L. L, Henning, W. R, Flowers, S. L, Mills, E. W

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Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature, and time von Ellajosyula, K.R. (The Pennsylvania State University, University Park, PA.), Doores, S, Mills, E.W, Wilson, R.A, Anantheswaran, R.C, Knabel, S.J

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Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157 :H7 during processing of Lebanon bologna von CHIKTHIMMAH, Naveen, ANANTHESWARAN, Ramaswamy C, ROBERTS, Robert F, MILLS, Edward W, KNABEL, Stephen J

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Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak von Wu, J.Y., Mills, E.W., Henning, W.R.

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Implant sequence effects in intact male Holstein veal calves: carcass characteristics von Wilson, L. L, Smith, J. L, Swanson, D. L, Mills, E. W

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Meat composition and palatability of Holstein and beef steers as influenced by forage type and protein source von Mills, E. W, Comerford, J. W, Hollender, R, Harpster, H. W, House, B, Henning, W. R

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Effect of withholding feed from swine before slaughter on carcass and viscera weights and meat quality1 von Kephart, K. B., Mills, E. W.

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Temporal and spatial selection against parthenogenetic cells during development of fetal chimeras von FUNDELE, R. H, NORRIS, M. L, BARTON, S. C, FEHLAU, M, HOWLETT, S. K, MILLS, W. E, SURANI, M. A

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Effects of live animal performance and hemoglobin level on special-fed veal carcass characteristics von Wilson, L.L., Egan, C.L., Henning, W.R., Mills, E.W., Drake, T.R.

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Influence of production and postmortem technologies on composition and palatability of USDA Select grade beef von Nour, A. Y, Gomide, L. A, Mills, E. W, Lemenager, R. P, Judge, M. D

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Effects of different doses of zeranol on growth, hemoglobin, and carcass traits in veal calves von Egan, C.L. (Penn State University, University Park), Wilson, L.L, Drake, T.R, Henning, W.R, Mills, E.W, Meyer, S.D, Kenison, D.C

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Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked bovine muscle von Wu, J.Y. (Pennsylvania State University, University Park, PA.), Mills, E.W, Henning, W.R

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Case study: Production and consumer characteristics of pasture-fed beef von Steinberg, E.L, Baumer, V.H, Mills, E.W, Comerford, J.W

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Production Characteristics of Pasture-Fed Beef von Steinberg, E.L., Comerford, J.W., Baumer, V.H., Mills, E.W.

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