Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat
Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Bilecen, D.
Published in Journal of food science (01.02.2016)
Published in Journal of food science (01.02.2016)
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Journal Article
Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cows
Vogel, K.D, Claus, J.R, Grandin, T, Oetzel, G.R, Schaefer, D.M
Published in Journal of animal science (01.02.2011)
Published in Journal of animal science (01.02.2011)
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Journal Article
Vaccine to fibroblast growth factor 23 peptides increases eggshell strength
Ren, Z Z, Piepenburg, A J, Bütz, D E, Claus, J R, Cook, M E
Published in Poultry science (01.03.2018)
Published in Poultry science (01.03.2018)
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Journal Article
No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle
Schilling, M.W., Claus, J.R., Marriott, N.G., Solomon, M.B., Eigel, W.N., Wang, H.
Published in Journal of food science (01.01.2002)
Published in Journal of food science (01.01.2002)
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Journal Article
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts
Claus, J.R, Schilling, J.K, Marriott, N.G, Duncan, S.E, Solomon, M.B, Wang, H
Published in Meat science (01.07.2001)
Published in Meat science (01.07.2001)
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Journal Article
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves
Claus, J.R, Schilling, J.K, Marriott, N.G, Duncan, S.E, Solomon, M.B, Wang, H
Published in Meat science (01.07.2001)
Published in Meat science (01.07.2001)
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Journal Article
Penetration of surface-inoculated bacteria as a result of hydrodynamic shock wave treatment of beef steaks
LORCA, T. A, PIERSON, M. D, CLAUS, J. R, EIFERT, J. D, MARCY, J. E, SUMNER, S. S
Published in Journal of food protection (01.04.2002)
Published in Journal of food protection (01.04.2002)
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Journal Article
Mass spectrometric characterization and thermostability of turkey myoglobin
Joseph, P., Suman, S.P., Li, S., Beach, C.M., Claus, J.R.
Published in Food science & technology (2010)
Published in Food science & technology (2010)
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Journal Article
Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast
Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.E., Graham, P.P., Lenz, G.E., Noble, R.B.
Published in Journal of food science (01.04.2000)
Published in Journal of food science (01.04.2000)
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Journal Article