W. A. Landmann

EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES

R. L. HOSTETLER, Brian A. Link, W. A. Landmann et al. · Journal of Food Science · 1972 · 159 citations

Natural Sciences, Biophysics, Zoology +10

FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS

P. T. TYBOR, C.W. Dill, W. A. Landmann · Journal of Food Science · 1975 · 150 citations

Life Sciences, Biochemistry, Biotechnology +10

A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES

D. D. Crenwelge, C.W. Dill, P. T. TYBOR et al. · Journal of Food Science · 1974 · 139 citations

Agriculture, Food Science, Pharmaceutics +10

Influence of Carcass Position During Rigor Mortis on Tenderness of Beef Muscles: Comparison of two Treatments

R. L. HOSTETLER, W. A. Landmann, Brian A. Link et al. · Journal of Animal Science · 1970 · 117 citations

Agriculture, Animal Sciences, Veterinary Physiology +16

EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES

P. T. TYBOR, C.W. Dill, W. A. Landmann · Journal of Food Science · 1973 · 100 citations

Pharmacy, Biochemistry, Pharmaceutics +13