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| 1 | Functional protein componentsin lean finely textured tissue from beef and pork 显示文摘 | Y He J G sebranek | 1996 | Food Sci1996，61，6： | 1 |
| 2 | Extending the color stability and shelf of fresh meat显示文摘 | Manu-Tawiah W Ammann L L Sebranek J G | 1991 | Food Technology1991，45，3： | 1 |
| 3 | Cured meat products without direct addition of nitrate or nitrite : what are the issues? 显示文摘 | Joseph G Sebranek James N Bacus | 2007 | Meat Science2007，77，1： | 1 |
| 4 | Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham显示文摘 | Sindelar J J Cordray J C Sebranek J G | 2007 | Journal of Food Science2007，72，6： | 1 |
| 5 | High- oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization显示文摘 | KIM Y H HUFF-LONERGAN E SEBRANEK J G | 2010 | Meat Science2010，85，4： | 1 |
| 6 | Effects of heating rate and protein concentration on gel strength and water loss of muscle protein gels 显示文摘 | Camou J P Sebranek J W Olson D G | 1989 | J Food Sci1989，54，： | 1 |
| 7 | Storage quality characteristics of beef rib eye steaks packaged in modified atmospheres显示文摘 | A H Fu R A Molins J Q Sebranek | 1992 | Journal of Food Science1992，57，2： | 1 |
| 8 | Carrageenan effects on salt soluble meat proteins in model systems显示文摘 | Defreitas Z Sebranek J G | 1997 | J Food Sci1997，62，： | 1 |
| 9 | Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels 显示文摘 | CAMOU J P SEBRANEK J G OLSON D G | 1989 | Journal d Food Science1989，54，4： | 1 |
| 10 | Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels 显示文摘 | Camou J P Sebranek J G Olson D G | 1989 | Journal of Food Science1989，54，4： | 1 |
| 11 | Functional protein components in lean finely textured tissue from beef and pork显示文摘 | He Y Sebranek J G | 1996 | Food Sci1996，61，6： | 1 |
| 12 | Natural and organic cured meat products: regulatory, manufacturing, market- ing, quality and safety issues 显示文摘 | Joseph Sebranek James Bacus | 2007 | Meat Science2007，，77： | 1 |
| 13 | Effects of freezing methods and frozen storage on chemical characteristics of ground beef patties显示文摘 | SEBRANEK J G SANG P N TOPEL D G | 1979 | Journal of Animal Science1979，48，5： | 1 |
| 14 | Cured meat products without direct addition of nitrate or nitrite: what are the issue?显示文摘 | SEBRANEK J G BACUS J N | 2007 | Meat Science2007，77，1： | 1 |
| 15 | A survey of commercially available broilers marketed as organic,free-range,and conventional broilers for cooked meat yields,meat composition,and relative value显示文摘 | Husak R L Sebranek J G Bregendahl K | 2008 | Poultry Science2008，87，11： | 1 |
| 16 | Cured meat products without directaddition of nitrate or nitrite:what are the issues显示文摘 | SEBRANEK J G BACUS J N | 2007 | Meat Science2007，77，1： | 1 |
| 17 | A survey of commercially available broilers marketed as organic,free-range,and conventional broilers for cooked meat yields, meat composition and relative value 显示文摘 | Husak R Sebranek J Bregendahl K | 2008 | Poultry Science2008，87，11： | 1 |
| 18 | Advances in the technology of nitrite use and consideration of alternatives显示文摘 | SEBRANEK J G | 1979 | Food Technology(USA)1979，，： | 1 |
| 19 | Functional protein components in lean finely textured tissue from beef and pork显示文摘 | He Y Sebranek J G | 1996 | Food Science1996，61，6： | 1 |
| 20 | Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate 显示文摘 | Trius A Sebranek J G Rust R E | 1994 | Food science1994，59，5： | 1 |
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