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A.J. Bedinghaus

Ohio State University

3

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Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties

1995 Journal of Food Science
- A.J. Bedinghaus
- H. W. Ockerman
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Intermittent tumbling affects quality and yield in prerigor sectioned and formed ham

1992 Journal of Food Science
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Temperature, pH and Bacterial Populations of Meat as Influenced by Home Freezer Failure

1991 Journal of Food Science
- A.J. Bedinghaus
- H. W. Ockerman
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Citations (4)