Curve-fitting routines to prepare γ-ray efficiency curves for Ge and GeLi spectrometryOLSON, D. G.Health physics (1958). 1990, Vol 58, Num 1, pp 87-91, issn 0017-9078Article

Counting losses in γ-ray spectrometry not eliminated by dead-time correction circuitryOLSON, D. G.Health physics (1958). 1986, Vol 51, Num 3, pp 380-381, issn 0017-9078Article

Comment on counting losses in γ-ray spectrometry not eliminated by dead-time correction circuitry. ReplyLAVERA, R; OLSON, D. G.Health physics (1958). 1987, Vol 53, Num 2, issn 0017-9078, 198Article

The effects of irradiation, high hydrostatic pressure, and temperature during pressurization on the characteristics of cooked-reheated salmon and catfish filletsMCKENNA, D. R; NANKE, K. E; OLSON, D. G et al.Journal of food science. 2003, Vol 68, Num 1, pp 368-377, issn 0022-1147, 10 p.Article

Quality characteristics of pork patties irradiated and stored in different packaging and storage conditionsAHN, D. U; JO, C; DU, M et al.Meat science. 2000, Vol 56, Num 2, pp 203-209, issn 0309-1740Article

Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-trap/GC analysesAHN, D. U; JO, C; OLSON, D. G et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 7, pp 2776-2781, issn 0021-8561Article

Irradiated ground beef : Sensory and quality changes during storage under various packaging conditionsMURANO, P. S; MURANO, E. A; OLSON, D. G et al.Journal of food science. 1998, Vol 63, Num 3, pp 548-551, issn 0022-1147Article

Carrageenan effects on salt-soluble meat proteins in model systemsDEFREITAS, Z; SEBRANEK, J. G; OLSON, D. G et al.Journal of food science. 1997, Vol 62, Num 3, pp 539-543, issn 0022-1147Article

Effect of heat shock on production of listeriolysin O by Listeria monocytogenesKIM, K; MURANO, E. A; OLSON, D. G et al.Journal of food safety. 1994, Vol 14, Num 4, pp 273-279, issn 0149-6085Article

Grinding time and pressure developed in beef and pork : effects of temperature and flatWILD, J. L; SEBRANEK, J. G; OLSON, D. G et al.Journal of food science. 1991, Vol 56, Num 5, pp 1171-1175, issn 0022-1147Article

Effects of sodium hydroxide and selected inorganic phosphates on the characteristics of reduced sodium meat-emulsions = Effets de l'hydroxyde de sodium et de certains phosphates inorganiques sur les caractéristiques des émulsions de viande à teneur réduite en sodiumKNIPE, C. L; OLSON, D. G; RUST, R. E et al.Journal of food science. 1985, Vol 50, Num 4, pp 1017-1020, issn 0022-1147Article

A research note. Effect of phosphates on bacterial growth in refrigerated uncooked bratwurst = Note de recherche. Effet des phosphates sur la croissance des bactéries dans les saucisses crues réfrigéréesMOLINS, R. A; KRAFT, A. A; OLSON, D. G et al.Journal of food science. 1985, Vol 50, Num 2, pp 531-532, issn 0022-1147Conference Paper

A ¹³³Ba-loaded charcoal cartridge as a counting standard for ¹³¹IOLSON, D. G; MORTON, J. S; WILLIS, C. P et al.The International journal of applied radiation and isotopes. 1984, Vol 35, Num 7, pp 577-579, issn 0020-708XArticle

Storage and packaging effects on sensory and color characteristics of ground beefMONTGOMERY, J. L; PARRISH, F. C; OLSON, D. G et al.Meat science. 2003, Vol 64, Num 4, pp 357-363, issn 0309-1740, 7 p.Article

Color characteristics of irradiated aerobically packaged pork, beef, and turkeyNANKE, K. E; SEBRANEK, J. G; OLSON, D. G et al.Journal of food science. 1999, Vol 64, Num 2, pp 272-278, issn 0022-1147Article

Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscleHUFF-LONERGAN, E; MITSUHASHI, T; BEEKMAN, D. D et al.Journal of animal science. 1996, Vol 74, Num 5, pp 993-1008, issn 0021-8812Article

Survival and injury of Listeria monocytogenes, Listeria innocua and Listeria ivanovii in ground pork following electron beam irradiationTARTE, R; MURANO, E. A; OLSON, D. G et al.Journal of food protection. 1996, Vol 59, Num 6, pp 596-600, issn 0362-028XArticle

Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat Bologna qualityBISHOP, D. J; OLSON, D. G; KNIPE, C. L et al.Journal of food science. 1993, Vol 58, Num 3, pp 484-487, issn 0022-1147Article

Survival and growth of Listeria monocytogenes and Yersinia enterocolitica in pork chops packaged under modified gas atmospheresMANU-TAWIAH, W; MYERS, D. J; OLSON, D. G et al.Journal of food science. 1993, Vol 58, Num 3, pp 475-479, issn 0022-1147Article

Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality gradesPARRISH, F. C; BOLES, J. A; RULES, R. E et al.Journal of food science. 1991, Vol 56, Num 3, pp 601-603, issn 0022-1147Article

Effect of mechanically separated pork, sodium erythorbate and sodium nitrite combinations on Clostridium sporogenes survival and growth in liver sausage = Effet des mélanges de viande de porc séparée mécaniquement, d'érythorbate de sodium et de nitrite de sodium sur la résistance et la croissance de Clostridium sporogenes dans les saucisses de foieDEFREITAS, J. J; MOLINS, R. A; KNIPE, C. L et al.Journal of food science. 1988, Vol 53, Num 2, pp 398-401, issn 0022-1147Article

Effect of inorganic polyphosphates on ground beef characteristics : some chemical, physical, and sensory effects on frozen beef patties = Effets des polyphosphates inorganiques sur les caractéristiques de la viande hachée de boeuf : quelques effets chimiques, physiques et organoleptiques sur les pâtés congelés préparés à partir de viande de boeufMOLINS, R. A; KRAFT, A. A; WALKER, H. W et al.Journal of food science. 1987, Vol 52, Num 1, pp 50-52, issn 0022-1147Article

Microbiology of a ham-type product made from soy-extended cured beef and inoculated with Clostridium sporogenes PA3679 = Microbiologie d'un produit de type jambon, préparé à partir de viande de boeuf salée et additionnée de soja, et inoculée par Clostridium sporogenes PA3679MOLINS, R. A; SANDOVAL, A. E; OLSON, D. G et al.Journal of food science. 1987, Vol 52, Num 4, pp 851-853, issn 0022-1147Article

Effect of poly- and pyrophosphates on the natural bacterial flora and inoculated Clostridium sporogenes PA 3679 in cooked vacuum packaged Bratwurst = Effet des poly- et pyrophosphates sur la flore bactérienne naturelle et sur Clostridium sporogenes PA 3679 inoculé dans des saucisses à griller emballées sous videMOLINS, R. A; KRAFT, A. A; WALKER, H. W et al.Journal of food science. 1985, Vol 50, Num 4, pp 876-880, issn 0022-1147Article

Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and FrankfurtersSINDELAR, J. J; CORDRAY, J. C; OLSON, D. G et al.Journal of food science. 2007, Vol 72, Num 8, issn 0022-1147, S551-S559Article