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Publications
14
Citations
1.8K
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14
Active since
1977
Rachel M. Adams is an author at University of Tennessee at Knoxville specializing in life sciences, biochemistry, and microbiology.
Publications per year
1977–2019
14
14
Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension
Hongxuan He, Rachel M. Adams, Daniel F. Farkas et al. · Journal of Food Science · 2002 · 227 citations
Raymond E. Soccio, Rachel M. Adams, M.J. Romanowski et al. · Proceedings of the National Academy of Sciences · 2002 · 188 citations · Full text
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