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CONTROL OF POWDERY MILDEW ON SQUASHBALDWIN RE.1981; VA VEG. GROW. NEWS; USA; DA. 1981; VOL. 36; NO 1; PP. 1Article

TARGET SPOT OF CUCUMBERSBALDWIN RE.1980; VA VEG. GROW. NEWS; USA; DA. 1980; VOL. 34; NO 11; PP. 2-3Article

MICROWAVE COOKING : AN OVERVIEW = LA CUISSON AUX MICROONDES : UN TOUR D'HORIZONBALDWIN RE.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 3; PP. 266-269; BIBL. 35 REF.Article

CONTROL OF FRUIT AND FOLIAR DISEASES OF STRAWBERRIESBALDWIN RE.1983; VA VEG. GROW. NEWS; USA; DA. 1983; VOL. 37; NO 5; PP. 1-2Article

SOYBEAN YIELDS AND NEMATODE CONTROLBALDWIN RE.1981; VA VEG. GROW. NEWS; USA; DA. 1981; VOL. 35; NO 11; PP. 2-3Article

CONTROLLING FRUIT AND FOLIAR DISEASE OF TOMATOBALDWIN RE.1980; VA VEG. GROW. NEWS; USA; DA. 1980; VOL. 34; NO 10; PP. 2-3Article

CONTROL OF FUSARIUM SEEDPIECE DECAYBALDWIN RE; FRANCIS JA.1981; VA VEG. GROW. NEWS; USA; DA. 1981; VOL. 35; NO 9; 2 P.Article

NEMATODE CONTROL ON SOYBEANFRANCIS JA; BALDWIN RE.1980; VA VEG. GROW. NEWS; USA; DA. 1980; VOL. 34; NO 2; (2P.)Article

HIGH-TEMPERATURE INTERRUPTED COOKING OF BEEF ROASTSBERNEKING JM; BALDWIN RE.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 740-741; BIBL. 4 REF.Article

SENSORY PROPERTIES, PROXIMATE ANALYSIS AND COOKING LOSSES OF MEAT LOAVES EXTENDED WITH CHICKPEA MEAL OR TEXTURED SOY PROTEINSHANER KM; BALDWIN RE.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1191-1193; BIBL. 15 REF.Article

MOIST-HEAT MICROWAVE AND CONVENTIONAL COOKING OF ROUND ROASTS OF BEEFKORSCHGEN BM; BALDWIN RE.1978; J. MICROWAVE POWER; CAN; DA. 1978; VOL. 13; NO 3; PP. 257-262; BIBL. 13 REF.Article

SENSORY AND NUTRITIVE ATTRIBUTES OF ROAST PORK REHEATED BY ONE CONVENTIONAL AND TWO MICROWAVE METHODSALBRECHT RP; BALDWIN RE.1982; J. MICROWAVE POWER; ISSN 0022-2739; CAN; DA. 1982; VOL. 17; NO 1; PP. 57-61; BIBL. 18 REF.Article

INTENSIFICATION OF FRUIT-FLAVORS BY ASPARTAMEBALDWIN RE; KORSCHGEN BM.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 40; NO 3; PP. 938-939; BIBL. 11 REF.Article

TASTE THRESHOLDS AND HEDONIC RESPONSES OF PANELS REPRESENTING THREE NATIONALITIESDRUZ LL; BALDWIN RE.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 561-569; 5 P.; BIBL. 12 REF.Article

QUALITY FACTORS IN BEEF, PORK, AND LAMB COOKED BY MICROWAVES.KORSCHGEN BM; BALDWIN RE; SNIDER S et al.1976; J. AMER. DIET. ASS.; U.S.A.; DA. 1976; VOL. 69; NO 6; PP. 635-640; BIBL. 18 REF.Article

ENERGY REQUIREMENTS FOR COOKING BEEF RIB ROASTSKORSCHGEN BM; BERNEKING JM; BALDWIN RE et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1054-1055; BIBL. 9 REF.Article

PALATABILITY OF GROUND TURKEY AND BEEF CONTAINING SOY = ACCEPTABILITE DE LA VIANDE HACHEE DE DINDE ET DE BOEUF CONTENANT DU SOJABALDWIN RE; KORSCHGEN BM; VANDEPOPULIERE JM et al.1975; POULTRY SCI.; U.S.A.; DA. 1975; VOL. 54; NO 4; PP. 1102-1106; BIBL. 8 REF.Article

QUALITY OF GROUND TURKEY PATTIES.KORSCHGEN BM; BALDWIN RE; VANDEPOPULIERE JM et al.1978; POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 1; PP. 111-115; BIBL. 4 REF.Article

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