Search Results - Unklesbay, N F

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  1. 1
    HPLC determination of riboflavin, niacin, and thiamin in beef, pork, and lamb after alternate heat-processing methods

    HPLC determination of riboflavin, niacin, and thiamin in beef, pork, and lamb after alternate heat-processing methods by Dawson, Kari R, Unklesbay, Nan F, Hedrick, Harold B

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  2. 2
    Simulation of Energy Used by Foodservice Infrared Heating Equipment with Bentonite Models of Menu Items 1

    Simulation of Energy Used by Foodservice Infrared Heating Equipment with Bentonite Models of Menu Items 1 by Unklesbay, N F, Unklesbay, K B, Henderson, J M

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  3. 3
    Simulation of Energy Used by Foodservice Infrared Heating Equipment with Bentonite Models of Menu Items

    Simulation of Energy Used by Foodservice Infrared Heating Equipment with Bentonite Models of Menu Items by Unklesbay, N.F., Unklesbay, K.B., Henderson, J.M.

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  4. 4
    Energy Usage for Production of Omelets in Restaurants

    Energy Usage for Production of Omelets in Restaurants by UNKLESBAY, N.F., UNKLESBAY, K.B., BENDERWALD, D.L., DEMMITT, M.E.

    Published in Poultry science
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  5. 5
    Hydrophobicity of Bitter Peptides from Soy Protein Hydrolysates

    Hydrophobicity of Bitter Peptides from Soy Protein Hydrolysates by Cho, Myong J, Unklesbay, Nan, Hsieh, Fu-hung, Clarke, Andrew D

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  6. 6
    Thermal destruction of Listeria monocytogenes in ground pork prepared with and without soy hulls

    Thermal destruction of Listeria monocytogenes in ground pork prepared with and without soy hulls by Ollinger-Snyder, Patricia, El-Gazzar, Fathy, Matthews, M Eileen, Marth, Elmer H, Unklesbay, Nan

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