EFFECTS OF SODIUM CHLORIDE AND CONDENSED PHOSPHATES ON THE WATER-HOLDING CAPACITY, pH AND SWELLING OF CHICKEN MUSCLE von SHULTS, G. W., WIERBICKI, E.

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The effect of radiation and conventional processing on the thiamin content of pork von THOMAS, M. H., ATWOOD, B. M., WIERBICKI, E., TAUB, I. A.

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Chemical changes associated with flavor in irradiated meat von Merritt, Charles, Angelini, Pio, Wierbicki, Eugene, Shults, Gary W

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Effect of sugar and low-dose irradiation on toxin production by Clostridium botulinum in comminuted bacon von HUHTANEN, C. N, SHIEH, J, WIERBICKI, E, ZAIKA, L, JENKINS, R. K, BUCHANAN, R. L, THAYER, D. W

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Color Stability of Radappertized Cured Meat von KAMAREI, A. R., KAREL, M., WIERBICKI, E.

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Effects of sodium nitrite, sodium acid pyrophosphate and meat formulation on properties of irradiated frankfurters von Terrell, R N, Swasdee, R L, Smith, G C, Heiligman, F, Wierbicki, E, Carpenter, Z L

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Spectral studies on the role of ionizing radiation in color changes of radappertized beef von Kamarei, A.R, Karel, M, Wierbicki, E

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Effect of condensed phosphates on pH, swelling and water-holding capacity of beef von Shults, G.W, Russell, D.R, Wierbicki, E

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Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, NaCl [sodium chloride], fat level, and grinding methods [Quality of i... von Cohen, J.S, Shults, G.W, Mason, V.C, Wierbicki, E

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Effects of sodium nitrite, sodium nitrate and DL, alpha-tocopherol on properties of irradiated frankfurters von Terrell, R.N, Heiligman, F, Smith, G.C, Wierbicki, E, Carpenter, Z.L

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Cooked product temperature and curing ingredients affect properties of irradiated frankfurters von Terrell, R.N, Smith, G.C, Heiligman, F, Wierbicki, E, Carpenter, Z.L

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EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS von SHULTS, G. W., COHEN, J. S., HOWKER, J. J., WIERBICKI, E.

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EFFECT OF SALT AND SODIUM TRIPOLYPHOSPHATE ON TEXTURE, ORGANIC VOLATILES AND SENSORY CHARACTERISTICS OF IRRADIATED AND NONIRRADIATED PORK von SHULTS, GARY W., HOWKER, J. J., WIERBICKI, E.

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Toxicology studies of irradiation-sterilized chicken von Thayer, D.W, Christopher, J.P, Campbell, L.A, Ronning, D.C, Dahlgren, R.R, Thomson, G.M, Weirbicki, E

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Effects of sodium chloride and condensed phosphates on the water-holding capacity and swelling of chicken meat von Shults, G.W, Wierbicki, E

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Reliability of the tinplate can for packaging of radappertized beef under production conditions von Killoran, J.J, Howker, J.J, Wierbicki, E

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Reliability of flexible packaging of radappertized beef under production conditions von Killoran, J.J, Cohen, J.J, Wierbicki, E

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EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAM von WIERBICKI, EUGEN, HOWKER, JOHN J.

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Effect of gamma ray irradiation and frying on the thiamine content of bacon von Thayer, D.W. (USDA, Eastern Regional Research Center, Philadelphia, PA), Shieh, J.J, Jenkins, R.K, Phillips, J.G, Wierbicki, E, Ackerman, S.A

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Interaction of radiation-generated free radicals with collagen and metalloproteins using cesium-137 gamma source von Shieh, James J., Wierbicki, Eugen

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