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FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF-SOY PATTIES = BOULETTES DE BOEUF OU DE BOEUF ET SOJA VENANT D'ETRE CUITES, OU CUITES, CONGELEES ET RECHAUFFEESBOWERS JA; ENGLER PP.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 624-625; BIBL. 9 REF.Article

METHODS FOR ANALYZING POURCENTAGE LIPID OF GROUND BEEF AND BEEF-SOY BLENDS = METHODE D'ANALYSE DU POURCENTAGE DE LIPIDES DANS LE BOEUF HACHE ET LES MELANGES BOEUF-SOJAENGLER PP; BOWERS JA.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 3; PP. 588-590; BIBL. 10 REF.Article

VITAMIN B6 CONTENT OF TURKEY COOKED FROM FROZEN, PARTIALLY FROZEN AND THAWED STATES = TENEUR EN VITAMINE B6 DE DINDE CUITE, EN PARTANT DE L'ETAT CONGELE, PARTIELLEMENT CONGELE OU DECONGELEENGLER PP; BOWERS JA.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 615-617; BIBL. 9 REF.Article

IN SITU PREDATORY BEHAVIOR OF MYSIS RELICTA IN LAKE MICHIGANBOWERS JA; VANDERPLOEG HA.1982; HYDROBIOLOGIA; ISSN 0018-8158; NLD; DA. 1982; VOL. 93; NO 1-2; PP. 121-131; BIBL. 33 REF.Article

INFLUENCE OF AGING ON THE ELECTROPHORETIC AND STRUCTURAL CHARACTERISTICS OF TURKEY BREAST MUSCLE. = INFLUENCE DE LA MATURATION SUR LES CARACTERISTIQUES ELECTROPHORETIQUES ET STRUCTURALES DU MUSCLE PECTORAL DE DINDONJOHNSON PG; BOWERS JA.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 255-261; BIBL. 38 REF.Article

SENSORY CHARACTERISTICS OF POSTMORTEM PAPAIN INJECTED TURKEY COOKED CONVENTIONALLY OR BY MICROWAVESCHAMBERS E IV; BOWERS JA.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 5; PP. 1627-1628; BIBL. 5 REF.Article

CONSUMER ACCEPTABILITY OF TURKEY FRACTURTERS WITH 0,40 AND 100 PPM NITRITESALES CA; BOWERS JA; KROPF D et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1060-1061; BIBL. 5 REF.Article

SENSORY CHARACTERISTICS AND THIAMIN CONTENT OF FROZEN-STORED AND UNFROZEN CURED-COOKED PORK AND TURKEYBOWERS JA; GARDZE C; CRAIG J et al.1979; POULTRY SCI.; USA; DA. 1979; VOL. 53; NO 4; PP. 830-834; BIBL. 9 REF.Article

INSTRON MEASUREMENTS AND SENSORY SCORES FOR TEXTURE OF POULTRY MEAT AND FRANKFURTERSPRUSA KJ; BOWERS JA; CHAMBERS E et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 653-654; BIBL. 7 REF.Article

EATING QUALITY OF GROUND CHICKEN-SOY PATTIES.MOLONON B; BOWERS JA; CUNNINGHAM F et al.1976; POULTRY SCI.; U.S.A.; DA. 1976; VOL. 55; NO 4; PP. 1553-1556; BIBL. 7 REF.Article

VITAMIN B12 AND FOLIC ACID CONTENT OF RAW AND COOKED TURKEY MUSCLEMOLONON BR; BOWERS JA; DAYTON AD et al.1980; POULTRY SCI.; USA; DA. 1980; VOL. 59; NO 2; PP. 303-307; BIBL. 27 REF.Article

ASCORBIC ACID AND FOLIC ACID CONTENT AND SENSORY CHARACTERISTICS OF DEHYDRATED GREEN PEPPERS = TENEURS EN ACIDES ASCORBIQUE ET FOLIQUE ET CARACTERISTIQUES ORGANOLEPTIQUES DU POIVRE VERT DESHYDRATEKUZNIAR A; BOWERS JA; CRAIG J et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1246-1249; BIBL. 14 REF.; 4 TABL.Article

STATISTICAL DESIGNS AND PANEL TRAINING/EXPERIENCE FOR SENSORY ANALYSISCHAMBERS E IV; BOWERS JA; DAYTON AD et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1902-1906; BIBL. 13 REF.Article

MEASURING IN SITU PREDATION BY MYSIS RELICTA AND OBSERVATIONS ON UNDERDISPERSED MICRODISTRIBUTIONS OF ZOOPLANKTONVANDERPLOEG HA; BOWERS JA; CHAPELSKI O et al.1982; HYDROBIOLOGIA; ISSN 0018-8158; NLD; DA. 1982; VOL. 93; NO 1-2; PP. 109-119; BIBL. 28 REF.Article

COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE.ZENOBLE OC; BOWERS JA; SEAMAN G et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 847-848; BIBL. 10 REF.Article

AROMA, COLOR, AND LIPID OXIDATION OF TURKEY MUSCLE EMULSIONSTELLEFSON CS; BOWERS JA; MARSHALL C et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 393-396; BIBL. 16 REF.Article

SENSORY ATTRIBUTES AND INSTRON MEASUREMENTS OF REDUCED-NITRITE POULTRY FRANKFURTERS WITH SORBIC ACID OR POTASSIUM SORBATECHAMBERS E IV; BOWERS JA; PRUSA K et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 207-209; BIBL. 11 REF.Article

THIAMIN CONTENT, TEXTURE, AND SENSORY EVALUATION OF POSTMORTEM PAPAIN-INJECTED CHICKENPRUSA KJ; CHAMBERS E IV; BOWERS JA et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1684-1686; BIBL. 19 REF.Article

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