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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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