Wes Schilling

Wes Schilling

Professor
Undergraduate Advisor, Food Science

Office: 106 Herzer Bldg.
Mailing Address:
Box 9805
945 Stone Blvd.
Mississippi State, MS 39762
Education:
  • Ph.D., Virginia Polytechnic Institute and State University
  • M.S., Virginia Polytechnic Institute and State University
  • M.S., Virginia Polytechnic Institute and State University
  • B.S., Virginia Polytechnic Institute and State University

Research/Extension Areas:
  • Protein functionality and quality of muscle foods (meat/muscle foods processing)
  • Sensory science (preference mapping, consumer testing, shelf-life)
  • Evaluating nutrition effects on meat composition and meat quality
  • Food chemistry (flavor chemistry)
  • Added aalue technologies
  • Novel utilization of statistical methods to add value to foods and optimize processing conditions

Courses Taught:
  • FNH 4114/6114: Analysis of Food Products
  • FNH 4241/6241: Applied Food Chemistry
  • FNH 4243/6243: Food Composition and Reactions
  • FNH 8163: Flavor and Food Acceptance

Awards:
  • American Meat Science Association Achievement Award, 2011
  • MAFES Outstanding Worker Award - Mississippi State University, 2010
  • Institute of Food Technologists Muscle Foods Division Outstanding Volunteer, 2010
  • Rosalind and Rodney Foil Teamwork Award, Division of Agriculture, Forestry and Veterinary Medicine, Mississippi State, 2010
  • Gamma Sigma Delta Excellence in Research Award, 2009

Society Memberships:
  • American Meat Science Association
  • Institute of Food Technologists

Publications
2018
Abbar, S., Ö. Sağlam, M. W. Schilling, T. W. Phillips. 2018. Efficacy of combining sulfuryl fluoride fumigation with heat to control the ham mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae). Journal of Stored Products Research 76:7-13. Download

2018
Campbell, Y. L., X. Zhang, W. Shao, J. B. Williams, T. J. Kim, J. Goddard, S. Abbar, T. W. Phillips, M. W. Schilling. 2018. Use of nets treated with food-grade coatings on dry-cured ham to control Tyrophagus putrescentiae infestations without impacting sensory properties. Journal of Stored Products Research 76: 30-36. Download

2018
Dhowlaghar, N., P. D. Abeysundara, R. Nannapaneni, M. W. Schilling, S. Chang, W.-H. Cheng, C. S. Sharma. 2018. Biofilm formation by Salmonella spp. in catfish mucus extract under industrial conditions. Food Microbiology 70:172-180. Download

2017
Abbar, S., M. W. Schilling, R. J. Whitworth, T. W. Phillips. 2017. Efficacy of selected pesticides against Tyrophagus putrescentiae (Schrank): influences of applied concentration, application substrate, and residual activity over time. Journal of Pest Science 90(1):379-387. Download

2017
Abeysundara, P. D., N. Dhowlaghar, R. Nannapaneni, M. W. Schilling, S. Chang, B. S. M. Mahmoud, C. S. Sharma, D.-P. Ma. 2017. Growth and biofilm formation by Listeria monocytogenes in cantaloupe flesh and peel extracts on four food-contact surfaces at 22 ℃C and 10 ℃C. Food Control 80:131-142. Download

2017
Alford, A. B., M. W. Schilling, R. M. Kaminski. 2016. Consumer acceptability and composition of crayfish harvested from commercial production fields and moist-soil wetlands. Journal of Aquatic Food Product Technology 25(6):875-884. Download

2017
Amoah, B., D. Hagstrum, B. Subramanyam, J. F. Campbell, M. W. Schilling, T. W. Phillips. 2017. Sampling methods to detect and estimate populations of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infesting dry-cured hams. Journal of Stored Products Research 73:98-108. Download

2017
Amoah, B., M. W. Schilling, T. W. Phillips. 2017. Physical factors influencing orientation of tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) to food-baited traps. Journal of Insect Behavior 30(5):544-562. Download

2017
Freeman, M. A., K. T. Coatney, M. W. Schilling, P. J. Allen, M. Ciaramella. 2017. Willingness-to-pay for value-added freshwater prawns. Aquaculture Economics and Management 21(4):419-432. Download

2017
Nair, M., B. Costa-Lima, M. W. Schilling, S. Suman. 2017. Chapter 10 - Proteomics of color in fresh muscle foods. Pages 163-175 in M. L. Colgrave (eds) Proteomics in Food Science From Farm to Fork. Elsevier Download

2017
Schilling, M. W., S. P. Suman, X. Zhang, M. N. Nair, M. A. Desai, K. Cai, M. A. Ciaramella, P. J. Allen. 2017. Proteomic approach to characterize biochemistry of meat quality defects. Meat Science 132:131-138. Download

2016
Abbar, S., B. Amoah, M. W. Schilling, T. W. Phillips. 2016. Efficacy of selected food-safe compounds to prevent infestation of the ham mite, Tyrophagus putrescentiae (Schrank) (Acarina: Acaridae), on southern dry-cured hams. Pest Management Science 72(8):1604-1612. Download

2016
Abbar, S., M. W. Schilling, T. W. Phillips. 2016. Time-mortality relationships to control tyrophagus putrescentiae (sarcoptiformes: acaridae) exposed to high and low temperatures. Journal of Economic Entomology 109(5):2215-2220. Download

2016
Amoah, B., M. W. Schilling, T. W. Phillips. 2016. Monitoring tyrophagus putrescentiae (Acari: Acaridae) with traps in dry-cured ham aging rooms. Environmental Entomology 45(4): 1029-1039. Download

2016
Ciaramella, M. A., M. N. Nair, S. P. Suman, P. J. Allen, M. W. Schilling. 2016. Differential abundance of muscle proteome in cultured channel catfish (Ictalurus punctatus) subjected to ante-mortem stressors and its impact on fillet quality. Comparative Biochemistry and Physiology Part D: Genomics and Proteomics 20:10-18. Download

2016
Ciaramella, M. A., T. Kim, J. L. Avery, P. J. Allen, M. W. Schilling. 2016. The effects of sequential environmental and harvest stressors on the sensory characteristics of cultured channel catfish (ictalurus punctatus) fillets. Journal of Food Science 81(8):S2031-S2038. Download

2016
Desai, M., V. Jackson, W. Zhai, S. Suman, M. Nair, C. Beach, M. W. Schilling. 2016. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat. Poultry Science 95(11):2696-2706. Download

2016
Kurve, V. P., P. Joseph, J. B. Williams, T. J. Kim, H. Boland, T. Smith, M. W. Schilling. 2016. The effect of feeding native warm season grasses in the stocker phase on the carcass quality, meat quality, and sensory attributes of beef loin steaks from grain-finished steers. Meat Science 112:31-38. Download

2016
McAllister, M. J., H. E. Webb, D. K. Tidwell, J. W. Smith, B. J. Fountain, M. W. Schilling, R. D. Williams. 2016. Exogenous carbohydrate reduces cortisol response from combined mental and physical stress. International Journal of Sports Medicine 37(14)1159-1165. Download

2016
Soni, B., E. Hassan, W. Schilling, B. Mahmoud. 2016. Transparent bionanocomposite films based on chitosan and TEMPO-oxidized cellulose nanofibers with enhanced mechanical and barrier properties. Carbohydrate Polymers 151:779-789. Download

2016
Zhai, W., E. D. Peebles, M. W. Schilling, Y. Mercier. 2016. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (I): growth performance, meat yield, and cost effectiveness. Journal of Applied Poultry Research 25(2):197-211. Download

2016
Zhai, W., M. W. Schilling, V. Jackson, E. D. Peebles, Y. Mercier. 2016. Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II): breast meat quality. Journal of Applied Poultry Research 25(2):212-222. Download

2016
Zhao, Y., S. Abbar, B. Amoah, T. W. Phillips, M. W. Schilling. 2016. Controlling pests in dry-cured ham: A review. Meat Science 111: 183-191. Download

2016
Zhao, Y., S. Abbar, T. Phillips, J. B. Williams, B. S. Smith, M. Schilling. 2016. Development of food-grade coatings for dry-cured hams to protect against mite infestation. Meat Science 113:73-79. Download

2015
Coker, C. E., B. C. Posadas, M. W. Schilling. 2015. Sensory evaluation studies provide growers with market insight. Acta Horticulturae 1090:25-28. Download

2015
Frugé, A. D., S. H. Byrd, B. J. Fountain, J. S. Cossman, M. W. Schilling, P. Gerard. 2015. Increased physical activity may be more protective for metabolic syndrome than reduced caloric intake. An analysis of estimated energy balance in U.S. adults: 2007-2010 NHANES. Nutrition, Metabolism and Cardiovascular Diseases 25(6):535-540.

2015
Kurve, V. P., P. Joseph, J. B. Williams, H. T. Boland, S. K. Riffell, T. J. Kim, M. W. Schilling. 2015. The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle. Journal of Animal Science 93(5):2576-2586. Download

2015
McCain, A. K., P. T. T. Vu, N. T. Mai, M. V. V. Le, D. H. Nguyen, P. R. Broadway, L. M. Guillen, M. M. Brashears, J. R. Donaldson, M. W. Schilling, T. T. N. Dinh. 2015. Influence of market setting and time of purchase on counts of aerobic bacteria, Escherichia coli, and coliform and prevalence of Salmonella and Listeria in beef in Vietnam. Agriculture, Food & Analytical Bacteriology 5(3):135-152.

2015
McCain, A. K., P. T. T. Vu, T. T. M. Tran, M. V. V. Le, D. H. Nguyen, P. R. Broadway, L. M. Guillen, M. M. Brashears, J. R. Donaldson, M. W. Schilling, T. T. N. Dinh. 2015. Influence of market setting and time of purchase on bacterial counts and prevalence of Salmonella and Listeria in pork in Vietnam. Agriculture, Food & Analytical Bacteriology 5(3):166-182.

2015
Nair, D. V., A. S. Kiess, R. Nannapaneni, W. Schilling, C. S. Sharma. 2015. The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on turkey breast cutlets. Food Microbiology 49:135-141. Download

2015
Schilling, M. W., V. Radhakrishnan, Y. Vizzier-Thaxton, K. Christensen, J. B. Williams, P. Joseph. 2015. Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods. Poultry Science 94(6):1379-1388. Download

2015
Zhao, Y., S. Abbar, T. W. Phillips, M. W. Schilling. 2015. Phosphine fumigation and residues in dry-cured ham in commercial applications. Meat Science 107:57-63. Download

2014
Hanson, D. J., G. Rentfrow, M. W. Schilling, W. B. Mikel, K. J. Stalder, N. L. Berry. 2014. US Products-Dry-Cured Hams. In: F. Toldra (eds). Handbook of Fermented Meat and Poultry: Second Edition. Wiley-Blackwell.

2014
Nair, D. V., R. Nannapaneni, A. S. Kiess, W. Schilling, C. S. Sharma. 2014. Reduction of Salmonella on turkey breast cutlets by plant-derived compounds. Foodborne Pathogens and Disease 11(12):981-987. Download

2013
Crist, C., J.B. Williams, M.W. Schilling, A.F. Hood, B.S. Smith, and S. Campano. 2013. Impact of Sodium Lactate and Acetic Acid Derivatives on the Quality of Fresh Italian Pork Sausage Links. Meat Science, ID MEATSCI-D-12-00832. Download

2013
Joseph, P., M.W. Schilling, J.B. Williams, V. Radhakrishnan, V. Battula, K. Christensen, Y.V. Thaxton, and T.B. Schmidt. 2013. Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality. World's Poultry Science Journal 69:99-112. Download

2013
Kamadia, V.V., M.W. Schilling, and D.L. Marshall. 2013. Cooking and packaging methods affect consumer acceptability and shelf-life of ready-to-eat Gulf brownshrimp. Journal of Aquatic Food Product Technology 22:146-159. Download

2013
Kin, S., M.W. Schilling, B.S. Smith, T. Kim, J.B. Williams, and J.L. Silva. 2013. Use of antimicrobials to extend shelf-life in fresh catfish fillets. Mississippi State University, Mississippi Agricultural and Forestry Experiment Station Research Report 24(13):1-7. Download

2013
Oladunjoye, A., K. Soni, R. Nannapaneni, M.W. Schilling, J.L. Silva, W.B. Mikel, R.H. Bailey, B.S. Mahmoud, and C.S. Sharma. 2013. Synergistic Activity Between Lauric Arginate and Carvacrol in Reducing Salmonella species in Ground Turkey. Poultry Science, Vol. 92:1357-65. Download

2013
Perez, S., V.L. Jackson, J.B. Williams, and M.W. Schilling. 2013. Experiments in food science laboratory manual, volume 2. Mississippi State University Extension Publication 2772. Download

2013
Schilling, M.W., J.L. Silva, A. Pham, T. Kim, L.R. D'Abramo, and V.L. Jackson. 2013. Sensory enhancement of freshwater prawns through post-harvest salt acclimation. Journal of Aquatic Food Product Technology 22(2):129-136. Download

2013
Sharma, C.S., A.C. Ates, P. Joseph, R. Nannapaneni, K. Soni, M.W. Schilling, and A.S. Kiess. 2013. Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken. International Journal of Food Science and Technology 48(7):1410-1415. Download

2013
Soni, K., A. Oladunjoye, R. Nannapaneni, M.W. Schilling, J.L. Silva, W.B. Mikel, and R.H. Bailey. 2013. Inhibition and inactivation of Salmonella Typhimurium biofilms from polystyrene and stainless steel surfaces by essential oils and phenolic constituent carvacrol. Journal of Food Protection 76(2):205-212. Download

2012
Hui, Y.H., J.L. Aalhus, L. Cocolin, I.G. Legarreta, L.M. Nollett, R.W. Purchas, M.W. Schilling, P. Stanfield, and Y.L. Xiong. 2012. In: Y.H. Hui, associate editor, Handbook of Meat and Meat Processing. CRC Press, Boca Raton, Florida, Second Edition. 982 pp.

2012
Leick, C.M., J.M. Behrends, S. Solaiman, P.R. Broadway, B.R. Min, W.B. Mikel, J.B. Williams, M.W. Schilling. 2012. Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints. Meat Science 91(3):215-222. Download

2012
Leick, C.M., J.M. Behrends, T.B. Schmidt, M.W. Schilling. 2012. Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks. Meat Science 91(1):8-13. Download

2012
Lopez, K.P., M.W. Schilling, T.A. Armstrong, B.S. Smith, A. Corzo. 2012. Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. Poultry Science 91:1186-1194. Download

2012
Schilling, M.W., A. Pham. 2012. Sensory evaluation of muscle foods. Pages 207-224 in Y.H. Hui, editor, Handbook of Meat and Meat Processing, CRC Press, Boca Raton, Florida.

2012
Schilling, M.W., V. Radhakrishnan, Y.V. Thaxton, K. Christensen, P. Joseph, J.B. Williams, T.B. Schmidt. 2012. The effects of low atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science 91:3214-3222. Download

2011
Bradley, E.M., J.B. Williams, M.W. Schilling, P.C. Coggins, C. Crist, S.F. Yoder, S. Campano. 2011. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science 88(2011):145-150. Download

2011
Broadway, P.R., J.M. Behrends, M.W. Schilling. 2011. Effect of alternative salt utilization on broiler breast meat yields, tenderness, flavor, and sodium level. Poultry Science 90:2869-2873. Download

2011
Igathinathane, C., L.O. Pordesimo, M.W. Schilling, E.P. Columbus. 2011. Fast and simple measurement of cutting energy requirement of plant stalk and prediction model development. Industrial Crops and Products 33:518-523. Download

2011
Kin, S., M.W. Schilling, B. Smith, J.L. Silva, T.J. Kim, A. Pham, S. Campano. 2011. Potassium acetate and potassium lactate to enhance the microbiological and physical properties of marinated catfish fillets. Journal of Food Science 76(4):S242-S250. Download

2011
Leick, C.M., J.M. Behrends, T. Schmidt, M.W. Schilling. 2011. Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. Meat Science 87:66-72. Download

2011
Lilly, R.A., M.W. Schilling, J.L. Silva, J.M. Martin, A. Corzo. 2011. The effects of dietary amino acid density in broiler feed on carcass characteristics and meat quality. Journal of Applied Poultry Research 20:56-67. Download

2011
Lopez, K.P., M.W. Schilling, A. Corzo. 2011. Broiler genetic strain and sex effects on meat characteristics. Poultry Science 90:1105-1111. Download

2010
Collins, C.E., M.W. Schilling, L.S. Andrews, D.L. Marshall. 2010. Low dose X-ray treatment of fresh channel catfish fillets does not affect color, texture, or oxidation. Journal of Aquatic Food Product Technology 19(3-4):162-169. Download

2010
Corzo, A., M.W. Schilling, R.E. Loar, L. Mejia, L. Barbosa, and M.T. Kidd. 2010. Responses of Cobb X Cobb 500 broilers to dietary amino acid density regimens. Journal of Applied Poultry Research 19(3):227-236. Download

2010
Kin, S., M.W. Schilling, B.S. Smith, J.L. Silva, V.L. Jackson, T.J. Kim. 2010. Phosphate type affects the quality of injected catfish fillets. Journal of Food Science 75(1):S74-S80. Download

2010
Loar, R.E., M.W. Schilling, C.D. McDaniel, C.D. Coufal, S. Rogers, K. Karges, A. Corzo. 2010. Effect of dietary inclusion level of distillers dried grains with solubles on layer performance, egg characteristics, and consumer acceptability. Journal of Applied Poultry Research 19:30-37. Download

2010
Schilling, M.W., V. Battula, R.E. Loar, V.L. Jackson, S. Kin, A. Corzo. 2010. Dietary inclusion level effects of distillers dried grains with solubles on broiler meat quality. Poultry Science 89:752-760. Download

2010
Schmidt, T., M.W. Schilling, J.M. Behrends, V. Battula, V.L. Jackson, R. Sekhon, T. Lawrence. 2010. Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures. Meat Science 84(1):46-53. Download

2010
Sekhon, R., M.W. Schilling, T.W. Phillips, M.J. Aikens, M.M. Hasan, A. Corzo, W.B. Mikel. 2010. Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham. Meat Science 86(2):411-417. Download

2010
Sekhon, R., M.W. Schilling, T.W. Phillips, M.J. Aikens, M.M. Hasan, W.B. Mikel. 2010. Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham . Meat Science 84(3):505-511. Download

2010
Sekhon, R., M.W. Schilling, T.W. Phillips, R.M. Aikins, M.M. Hasan, R. Nannapaneni, and W.B. Mikel. 2010. Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham. Journal of Food Science 75(5):C452-C458. Download

2010
Soni, K., R. Nannapaneni, M.W. Schilling, V.L. Jackson. 2010. Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth. Journal of Dairy Science 93(10):4518-4525. Download

2010
Thaxton, Y.V., K. Christensen, M.W. Schilling, R.J. Buhr, J.P. Thaxton. 2010. A new humane method of stunning broilers using low atmospheric pressure. Journal of Applied Poultry Research 19:341-348. Download

2009
Collins, C.E., L.S. Andrews, P.C. Coggins, M.W. Schilling, and D.L. Marshall. 2009. Microbial quality, safety, and sensory acceptability of X-ray treated fresh channel catfish fillets. Journal of Aquatic Food Product Technology 18(4):299-311. Download

2009
Corzo, A., M.W. Schilling, R.E. Loar, V.L. Jackson, S. Kin, V. Battula. 2009. The effects of feeding distiller dried grains with solubles on broiler meat quality. Poultry Science 88(2):432-439. Download

2009
Jackson, V.L., M.W. Schilling, S.M. Falkenberg, T. Schmidt, P.C. Coggins, J.M. Martin. 2009. Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. Journal of Food Quality 32(6):760-774. Download

2009
Kin, S., M.W. Schilling, B.E. Smith, T. Kim, J.B. Williams, and J.L. Silva. 2009. Ingredient optimization in fresh, marinated catfish fillets. Mississippi State University, Mississippi Agricultural and Forestry Experiment Station Research Report 24(7):1-6. Download

2009
Kin, S., M.W. Schilling, J.L. Silva, B.S. Smith, V.L. Jackson, T.J. Kim. 2009. Effects of phosphate type on the quality of vacuum-tumbled catfish fillets. Journal of Aquatic Food Product Technology 18(4):400-415. Download

2009
Park, S., Y. Yoon, M.W. Schilling, K.B. Chin. 2009. Evaluation of volatile compounds isolated from pork loin (Longissimus dorsi) as affected by fiber type of solid-phase microextraction (SPME), preheating and storage time. Korean Journal for Food Science of Animal Resources 29(5):579-589.

2009
Schilling, M.W., Y. Yoon, O. Tokarskyy, A. Pham, R.C. Williams, D.L. Marshall. 2009. Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties. Meat Science 81:705-710. Download

2009
Tokarskyy, O., D.L. Marshall, M.W. Schilling, K.O. Willeford. 2009. Comparison of methods to verify end point cooking temperature of channel catfish (Ictalurus punctatus) fillets. Journal of Muscle Foods 20(3):325-340. Download

2009
Tumlin, K.I., R. Linares, M.W. Schilling. 2009. Student motivation and assessment of applied skills in an equine studies program. Journal of Applied Learning in Higher Education 1:93-108. Download

2008
Battula, V., M.W. Schilling, Y.V. Thaxton, J.M. Behrends, J.B. Williams, and T.B. Schmidt. 2008. The effects of low-atmosphere stunning and deboning time on broiler breast meat quality. Poultry Science 87:1202-1210. Download

2008
Coggins, P.C., M.W. Schilling, S. Kumari, and P.D. Gerard. 2008. Development of a sensory lexicon for conventional milk yogurt in the United States. Journal of Sensory Studies 23(5):671-687. Download

2008
Dozier, W.A., A. Corzo, M.T. Kidd, and M.W. Schilling. 2008. Dietary digestible lysine requirements of male and female broilers from forty-nine to sixty-three days of age. Poultry Science 87(7):1385-1391. Download

2008
Gandy, A.L., M.W. Schilling, P.C. Coggins, C.H. White, Y. Yoon, and V.V. Kamadia. 2008. The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk. Journal of Dairy Science 91(5):1769-1777. Download

2008
Pham, A., M.W. Schilling, W.B. Mikel, J.B. Williams, J.M. Martin, and P.C. Coggins. 2008. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Science 80(3):728-737. Download

2008
Pham, A., M.W. Schilling, Y. Yoon, V.V. Kamadia, and D.L. Marshall. 2008. Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents. Journal of Food Science 73(4):C268-C274. Download

2008
Schilling, M.W., V. Radhakrishnan, Y.V. Thaxton, K. Christensen, J.P. Thaxton, and V.L. Jackson. 2008. The effects of chicken catching on broiler breast meat quality. Meat Science 79(1):163-171. Download

2008
Schilling, M.W., V.L. Jackson, and J.B. Williams. 2008. Experiments in food science laboratory manual. Mississippi State University Extension Service Publication 2469. Download

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