Concepedia

H.R. BALL

HB

31

Publications

979

Citations

19

H-Index

1968

Active since

Affiliations

North Carolina State University(Current)

University of Nebraska–Lincoln

Clemson University

H.R. BALL is an author at North Carolina State University specializing in health sciences, poultry science, and food chemistry.

Top concepts

HealthFood SafetyFood ChemistryFood EngineeringPoultry SciencePhysiologyEngineeringBiochemistryFood ProcessingFood Quality

Publications per year

1968–2005

31

Publications

31

LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT

Kurt E. Moerck, H.R. BALL · Journal of Food Science · 1974 · 139 citations

Animal Physiology, Nutrition, Lipid Analysis +9

Flow Behavior of Liquid Whole Egg During Thermal Treatments

M. H. HAMID-SAMIMI, K. R. Swartzel, H.R. BALL · Journal of Food Science · 1984 · 65 citations

Food Packaging, Engineering, Fluid Mechanics +18

Immersion heat treatments for inactivation of <i>Salmonella enteritidis</i> with intact eggs

James D. Schuman, Brian W. Sheldon, J.M. VANDEPOPULIERE et al. · Journal of Applied Microbiology · 1997 · 60 citations

Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat

Paul A. Dawson, B.W. SHELDON, H.R. BALL · Journal of Food Science · 1988 · 56 citations

Engineering, Food Analysis, Meat Quality +18

Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg

H.R. BALL, M. H. HAMID-SAMIMI, Peggy M. Foegeding et al. · Journal of Food Science · 1987 · 48 citations

Shelf Life, Food Packaging, Food Analysis +17

Rows per page

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