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Publications by Joseph G. Sebranek
A Survey of Commercially Available Broilers Originating From Organic, Free-Range, and Conventional Production Systems for Meat Yield, Composition, and Relative Value
Quality Characteristics of Traditional, Natural and Organic Bacon
Effects of Irradiation on Cured Ham
Control of Listeria Monocytogenes on No-Nitrate-Or-Nitrite-Added (Natural or Organic) Frankfurters
Consumer Acceptance of Commercial Natural and/or Organic Processed Meats
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Comparison of Free-Range, Barn and Caged Hens’ Eggs Commercially Available in Latvia
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Comparison of Production Costs and Resource Use for Organic and Conventional Production Systems
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Evaluation and Prediction of Corn Stover Biomass and Composition From Commercially Available Corn Hybrids
Evaluation of Commercially Available Rappaport^|^ndash;Vassiliadis Broth for Detection of Salmonella From Ground Chicken Meat and Oilseed
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Quality Indicators and Biological Value of Meat of Broilers at Ozonization
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