Publications by authors named "Fred Prochaska"

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Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level.
Jeffery J Sindelar, Fred Prochaska, Jason Britt, Gordon L Smith, Rhonda K Miller

Meat Sci· December 2003

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Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate.
Jeffrey J Sindelar, Fred Prochaska, Jason Britt, Gordon L Smith, Wesley N Osburn

Meat Sci· December 2003

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