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McKenna J. Powell

Iowa State University

5

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16

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Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

2021
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Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage

2019 Meat Science
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Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively-cured Pork Bologna

2018 Animal Industry Report
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Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively Cured Bologna

2017
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A systematic review and meta-analysis of tenderness metrics in control groups used in comparative nutrition experiments

2017
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