Volumetric Flow Rate Comparisons for Water and Product on Pasteurization Systems by Schlesser, J.E., Stroup, W.H., McKinstry, J.A.

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Heat processing of oysters naturally contaminated with Vibrio cholerae serotype 01 by Boutin, B.K, Bradshaw, J.G, Stroup, W.H

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Continuous Two-Phase Slug Flow Heat Exchanger for Ultra High-Temperature Short-Time Heating of Milk and Liquid Milk Products by Murthy, G.K., Cox, S., Stroup, W.H.

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Steam Infusion Heater For Ultra High-Temperature Pasteurization by Stroup, W.H., Parker, R.W., Dickerson, R.W.

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Temperature Variations in the Holding Tube During Ultra High-Temperature Pasteurization by Steam Injection by Stroup, W.H., Parker, R.W., Dickerson, R.W., Read, R.B.

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Compensating for temperature drops in still retorts [Canned foods processing] by Stroup, William H

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Acid equilibrium development in mushrooms, pearl onions and cherry peppers by Stroup, W.H, Dickerson, R.W. Jr, Johnston, M.R

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PASTEURIZATION OF GRADE “A” MILK AND MILK PRODUCTS BY STEAM INJECTION by Dickerson, R.W., Stroup, W.H., Thompson, H.E., Read, R.B.

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Elimination of a Flavor Defect in Milk Treated for Iodine-131 Removal by Ion Exchange by Stroup, W.H., Reyes, A.L., Read, R.B., Dickerson, R.W., Murthy, G.K.

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Combined Process for Removing Radioactive Iodine and Strontium from Milk by Ion Exchange by Stroup, W.H., Reyes, A.L., Murthy, G.K., Read, R.B., Dickerson, R.W.

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