W.B. Mikel

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

A.J. Pham, M. Wes Schilling, W.B. Mikel et al. · Meat Science · 2008 · 180 citations

Food Chemistry, Volatile Flavor Compounds, Consumer Acceptability +7

Soybean meal from roundup ready or conventional soybeans in diets for growing-finishing swine

G. L. Cromwell, M. D. Lindemann, J. H. Randolph et al. · Journal of Animal Science · 2002 · 71 citations

Nutrition, Feed Additive, Animal Nutrition +15

Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins

Jilu Feng, Youling L. Xiong, W.B. Mikel · Journal of Food Science · 2003 · 51 citations

Engineering, Food Analysis, Pork Frankfurters +17

Effects of Acetic-Lactic Acid Treatments Applied to Beef Trim on Populations of Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef

D.E. Conner, J.S. Kotrola, W.B. Mikel et al. · Journal of Food Protection · 1997 · 49 citations

Microbial Contamination, Food Microbiology, Escherichia Coli O157 +7

Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1

J.M. Behrends, W.B. Mikel, C. L. Armstrong et al. · Journal of Animal Science · 2003 · 41 citations