Concepedia
Statistics
Publications
15
Citations
521
H-Index
12
Active since
1960
Affiliations
University of Georgia(Current)
Clemson University
R. L. Saffle is an author at University of Georgia specializing in agriculture, food science, and meat science.
Publications per year
1960–1974
A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats
John A. Carpenter, R. L. Saffle · Journal of Food Science · 1964 · 114 citations
Agriculture, Biochemistry, Food Science +13
Quantitative determination of salt-soluble protein in various types of meat.
R. L. Saffle, J. W. Galbreath · Food technology · 1964 · 108 citations
Agriculture, Biochemistry, Food Science +14
STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein
J. C. ACTON, R. L. Saffle · Journal of Food Science · 1970 · 70 citations
Agriculture, Biochemistry, Food Science +17
EMULSIFYING CAPACITY OF MUSCLE PROTEIN: PHASE VOLUMES AT EMULSION COLLAPSE
J. C. ACTON, R. L. Saffle · Journal of Food Science · 1972 · 43 citations
Agriculture, Biochemistry, Food Science +11
Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up Chicken
K.N. May, R. L. Helmer, R. L. Saffle · Poultry Science · 1963 · 36 citations · Full text
Agriculture, Animal Sciences, Poultry Science +17
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