Showing 1 - 14 results of 14 for search 'Shand, Phyllis J.', query time: 0.30s Refine Results
  1. 1
    Protein extraction from mustard (<i>B. juncea</i>(L.) Czern) meal using thin stillage
    by Ratanapariyanuch, Kornsulee
    Published 2009
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  2. 2
    The impact of information on willingness-to-pay for bison
    by Cunningham, Cody F.
    Published 2003
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  3. 3
    Oxytetracycline degradation in model meat processing systems
    by Fedeniuk, Ricky Wayne
    Published 1998
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  4. 4
    Cloning, expression, and characterization of lactic acid bacteria recombinant prolidases
    by Yang, Soo In
    Published 2007
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  5. 5
    Physicochemical properties and phenolic composition of selected Saskatchewan fruits : buffaloberry, chokecherry and sea buckthorn
    by Green, Richard Christopher
    Published 2007
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  6. 6
    The nutritional value of flaxseed meal for swine
    by Eastwood, Laura
    Published 2008
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  7. 7
    Characterization of connective tissue of bovine skeletal muscles and thermal and chemical modification of epimysium to decrease shear stress
    by Perera, Anula
    Published 2009
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  8. 8
    Postmortem changes in meat quality and myofibrillar protein degradation in turkey breast muscle
    by Rathgeber, Bruce Mitchell
    Published 2000
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  9. 9
    Root colonization and environmental fate of the bioherbicide pseudomonas fluorescens
    by Hanson, Caressa
    Published 2008
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  10. 10
    Stabilization of linseed oil for use in aquaculture feeds
    by Nilson, Stephanie Anne
    Published 2008
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  11. 11
    Effects of protein modification on textural properties and water holding capacity of heat induced turkey breast meat gels
    by Li, Xuesong
    Published 2008
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  12. 12
    <i>Escherichia coli</i>O157; prevalence, survival, and stress responses during prolonged heat and cold shocks
    by Vidovic, Sinisa
    Published 2008
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  13. 13
    Extending the shelf life of a value-added meat product : the influence of myoglobin oxidation in fresh pork sausages
    by Kusuma, Josephine
    Published 2008
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  14. 14
    Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems
    Published 2014
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