individual publications
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academic article
- Lipid oxidation and warmed-over aroma (WOA) in cooked ground pork from swine fed increasing levels of iron. Journal of Food Science. 59:751-756. 1995
- Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal muscles. Journal of Food Science. 59:747-750. 1994
- Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron. Journal of Food Science. 59:751-756. 1994
- Potential for biological control of Phytophthora root and crown rots of apple by Trichoderma and Gliocladium spp. Phytopathology. 80:880-885. 1990
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document part