EVALUATION OF OVERALL ACCEPTABILITY OF FRESH PINEAPPLE USING THE REGRESSION TREE APPROACH von SCHULBACH, KURT F., PORTIER, KENNETH M., SIMS, CHARLES A.

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Polyphenol Oxidase Inhibitor from Blue Mussel (Mytilus edulis) Extract von Schulbach, Kurt F., Johnson, Jodie V., Simonne, Amarat H., Kim, Jeong-Mok, Jeong, Yoonhwa, Yagiz, Yavuz, Marshall, Maurice R.

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Model for Estimating Evaporation and Transpiration from Row Crops von Ventura, Francesca, Faber, Ben A, Bali, Khaled M, Snyder, Richard L, Spano, Donatella, Duce, Pierpaolo, Schulbach, Kurt F

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Association of the insecticide naled with celery petiole lesion damage von Koike, Steven T., Smith, Richard F., Schulbach, Kurt F., Chaney, W.E.

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Celery petiole lesion damage caused by insecticide von Koike, S.T, Smith, R.F, Schulbach, K.F, Chaney, W.E

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METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING A SULFINIC ACID COMPOUND von MARSHALL, MAURICE, R, SCHULBACH, KURT, F

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Method of inhibition of enzymatic browning in food using hypotaurine and equivalents von MARSHALL MAURICE R, SCHULBACH KURT F

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METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING A SULFINIC ACID COMPOUND von SCHULBACH KURT F, MARSHALL MAURICE RUDOLPH

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METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING HYPOTAURINE AND EQUIVALENTS von MARSHALL MAURICE R, SCHULBACH KURT F, SCHULBACH DIANE

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METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING HYPOTAURINE AND EQUIVALENTS von MARSHALL, MAURICE, R, SCHULBACH, KURT, F

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METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING HYPOTAURINE AND EQUIVALENTS von MARSHALL, MAURICE, R, SCHULBACH, KURT, F

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Resistant cultivars, fungicides combat downy mildew of spinach von Koike, S.T, Smith, R.F, Schulbach, K.F

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On-farm nitrogen tests improve fertilizer efficiency, protect groundwater von Hartz, T.K. (University of California, Davis), Smith, R.F, Schullbach, K.F, LeStrange, M

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