Concepedia
Statistics
Publications
4
Citations
150
H-Index
Active since
2017
Affiliations
University of Nebraska–Lincoln(Current)
University of Georgia
Chad G. Bower is an author at University of Nebraska–Lincoln specializing in agriculture, meat science, and food science.
Publications per year
2017–2018
Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties
Regan E. Stanley, Chad G. Bower, Gary A. Sullivan · Meat Science · 2017 · 77 citations · Full text
Agriculture, Animal Sciences, Food Science +17
Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking
Shengqian Sun, Gary A. Sullivan, Jayne Stratton et al. · LWT · 2017 · 41 citations
Agriculture, Food Science, Food Processing +15
The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast
Chad G. Bower, Regan E. Stanley, Samodha C. Fernando et al. · LWT · 2017 · 19 citations
Agriculture, Food Science, Microbiology +17
Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef
Jhinuk Gupta, Chad G. Bower, George Cavender et al. · LWT · 2018 · 13 citations
Agriculture, Biochemistry, Food Science +14
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