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ARS Home » People & Locations » Samuel Senter (Sam)
Samuel D Senter (Sam)
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Phone: (706) 546-3486 ext.
Fax: (706) 546-3633

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
APC VALUES VOLATILE COMPOUNDS FORMED IN COMMERCIALLY PROCESSED RAW CHICKEN PARTS...TEMPERATURE ABUSE CONDITIONS - (Peer Reviewed Journal)
EVALUATION OF ANIMAL AGE AND MUSCLE TYPE ON BEEF LOG JUICE COLOUR AND RESIDUAL GOT ACTIVITY WHEN COOKED TO TARGET END-POINT TEMPERATURE OF 79.4 C - (Peer Reviewed Journal)
USE OF DIGITAL AROMA TECHNOLOGY AND SPME,GC-MS TO COMPARE VOLATILE COMPOUNDS PRODUCED BY BACTERIA ISOLATED FROM PROCESSED POULTRY - (Peer Reviewed Journal)
COMPARISON OF JUICE COLOR AND RESIDUAL GOT ACTIVITY OF LIGHT AND DARK CHICKEN THIGH MEAT COOKED TO END-POINT TEMPERATURES OF 70, 72 AND 75 DEGREEC - (Abstract Only)