| Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets M Yeater, G Casco, RK Miller, CZ Alvarado Poultry Science 96 (12), 4430-4438, 2017 | 21 | 2017 |
| Strategies to extend the shelf life of aerobically stored beef trimmings MC Yeater | 2 | 2016 |
| Effectiveness of sanitizing products on controlling selected pathogen surrogates on retail deli slicers MC Yeater, KR Kirsch, TM Taylor, J Mitchell, WN Osburn Journal of Food Protection 78 (4), 707-715, 2015 | 2 | 2015 |
| Effect of Starter Culture and Encapsulated Lactic Acid on the Quality and Storage Stability of Nutrient Multicomponent Dry Chicken Sausages S Doley, M Yeater, WN Osburn Meat and muscle biology 1 (2), 2018 | | 2018 |
| Development of a Modified Nitric Oxide Reducing Ability Method to Determine the Metmymoglobin Reducing Ability of Meat WN Osburn, M Yeater Meat and muscle biology 1 (2), 2018 | | 2018 |
| Investigation of Interrelationships of Spoilage Mechanisms of Aerobically Stored Beef Trimmings M Yeater, WN Osburn Meat and muscle biology 1 (2), 2018 | | 2018 |
| Evaluating the Quality and Shelf Life Attributes of a Multicomponent Meat Product N Al-Hajo, S Doley, M Yeater, WN Osburn Meat and muscle biology 1 (2), 2018 | | 2018 |
| Effectiveness of innovative sanitizing products on controlling Listeria innocua on retail deli slicers MC Yeater, KR Kirsch, TM Taylor, WN Osburn Meat Science, 153-154, 2015 | | 2015 |
| A Comparative Evaluation of Textured Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Chicken Nuggets MC Yeater | | 2013 |
| MEAT AND POULTRY PROCESSING, INGREDIENT TECHNOLOGY AND PACKAGING N Al-Hajo, S Doley, M Yeater, WN Osburn | | |
Wesley N OsburnTexas A&M UniversityVerified email at tamu.edu
