Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles by Carmack, C.F., Kastner, C.L., Dikeman, M.E., Schwenke, J.R., García Zepeda, C.M.

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Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna by Getty, K.J.K., Phebus, R.K., Marsden, J.L., Schwenke, J.R., Kastner, C.L.

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Estimating the maximum effective dose in a quantitative dose-response experiment by Remmenga, M.D, Milliken, G.A, Kratzer, D, Schwenke, J.R, Rolka, H.R

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Use of nisin and microwave treatment reduces Clostridium sporogenes outgrowth in precooked vacuum-packaged beef by Hague, M.A. (Cryovac Division W.R. Grace and Co., Simpsonville, SC.), Kastner, C.L, Fung, D.Y.C, Kone, K, Schwenke, J.R

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Gluconic acid as a fresh beef decontaminant by Garcia Zepeda, C.M. (Kansas State University, Manhattan, KS.), Kastner, C.L, Willard, B.L, Phebus, R.K, Schwenke, J.R, Fijal, B.A, Prasai, R.K

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Subfamily recognition and task specialisation in honey bees (Apis mellifera L.) (Hymenoptera: Apidae) by Oldroyd, B.P, Rinderer, T.E, Schwenke, J.R, Buco, S.M

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Aroma profile of subprimals from beef carcasses decontaminated with chlorine and lactic acid by Garcia Zepeda, C.M, Kastner, C.L, Kenney, P.B, Campbell, R.E, Schwenke, J.R

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