Networks
Co-Authors
Map Of Science
Regenstein, Joe Mac
Cornell Faculty Member
Close
Positions
- Professor, Food Science (FOOD), College of Agriculture and Life Sciences (CALS)
- Adjunct Professor, Population Medicine and Diagnostic Sciences (VTPMD), College of Veterinary Medicine
Joe M. Regenstein is a Professor in the Department of Food Science. He received a B.A. in chemistry from Cornell`s College of Arts and Sciences, an MS in dairy chemistry from CALS, and a PhD in biophysics from Brandeis University in Waltham, MA. He joined the faculty in 1974 and is a member of the Field of Food Science and the Field of International Development. He is an Adjunct Professor in Population Medicine and Diagnostic Sciences in the Vet School, a member of the Governing Board of the Science of Natural and Environmental Systems (SNES) program, and a member of the Program of Jewish Studies. He is also an Adjunct Professor in the Food Industry Program at Kansas State University.
Research Areas
- Affiliations
- Extension
- Research
- Publications
- Teaching
- Service
- Background
- Other
- View All
Affiliations
other Cornell affiliations
member of
- David R. Atkinson Center for a Sustainable Future (ACSF) Faculty Fellow
Extension
has primary specialization area
Research
research overview
- (1) Use of by-products, particularly from fish processing wastes. After many years of working with minced fish (fish hamburger), we have been studying the process of obtaining fish gelatin with the goal of increasing yield to fulfill market demand. Fish skins and scales are by-products of the fish-processing industry and can be successfully processed into gelatin. They offer a wider range of melting temperatures, which provides product development possibilities, and unique value-added marketing opportunities to the kosher and halal markets and to those who may want to avoid gelatins from warm blooded animals. (2) Increase in small scale animal agriculture. Sheep and goats are becoming more important to the farm base. The major markets for sheep and goats are ethnic and religious markets, e.g., the kosher and halal markets. The issue of lung health constitutes a major obstacle to kosher market expansion in New York State, and must be resolved to open up new markets to benefit farmers, consumers, ethnic/religious minorities, and other consumer groups. We will use ultrasound on live animals to determine lung health followed by post-slaughter inspection of these lungs, seeking to improve animal lung health and, eventually, to be able to screen out animals that will not pass the kosher lung inspection.
research activities
area(s) of concentration/expertise
- Adult Education & Continuing Professional Education
- Environmental Ethics - Values and Valuing
- Food Chemistry
- Food Processing
- Food Processing Wastes, Solid-State Fementation
- Food Science
- Food Science, Food Chemistry, Meat Science, Kosher and Halal Foods, Waste Management
- International
- Seafood Technology
- Sustainable Agriculture
keywords
- Fish
- Fish Bone
- Fish Gelatin
- Fish Scales
- Fish Skins
- Goats
- Lung Adhesions
- Lungs
- Sheep
- Ultrasound
submitted impact statement
- Total utilization of Alaskan pollock waste
- Total Utilization of Pollock and Other Fishery Wastes
- Total Utilization of Pollock and Other Fishery Wastes
- The Food Marketing Institute/National Council of Chain Restaurants Animal Welfare Program
- The Food Marketing Institute/National Council of Chain Restaurants Animal Welfare Program
- The Food Marketing Institute/National Council of Chain Restaurants (FMI/NCCR) Animal Welfare Program
- The Cornell Multi-Cultural Kosher Dining Hall
- The Cornell Multi-Cultural Kosher Dining Hall
- The Cornell Kosher and Halal Food Initiative
- The Cornell Kosher Food Initiative
- The Cornell Kosher Food Initiative
- Preventing scombrotoxin development in scombrotoxic fish
- Environmental stewardship on the Cornell campus
- Environmental Stewardship on the Cornell Campus
- Environmental Stewardship on the Cornell Campus
- Environmental Stewardship on the Cornell Campus
- Developing methods to use arrowtooth flounder
- Developing a humane, halal compliant sheep and goat slaughter system
- Developing a humane, halal compliant sheep and goat slaughter system
- Developing a humane, halal compliant sheep and goat slaughter system
Publications
individual publications
-
academic article
- Analysis of Mercury, Selenium, and Tin Concentrations in Canned Fish Marketed in Iran.. Environmental Monitoring and Assessment. 2012
- Changes in Biogenic Amines and Bacteria of Tiger-toothed Croaker (Otolithes ruber) during Ice Storage.. Journal of Aquatic Food Products. 21:147-155. 2012
- Consumer preferences and perceptions on dealcoholised wine. Journal of Food Products Marketing. 18:65-77. 2012
- Effect of Kosher Salt Application on Microbial Profiles of Poultry Carcasses. . Poultry Science. 91:3247-3252. 2012
- Effect of thermal treatment on the characteristic properties of loach peptide.. International Journal of Food Science and Technology. 47:2574-2581. 2012
- Extraction and Characterization of Pepsin-solubilised Collagen from Fins, Scales, Skins, Bones and Swim Bladders of Bighead Carp (Hypophthalmichthys nobilis).. Food Chemistry. 133:1441-1448. 2012
- Physicochemical and Organoleptic Characteristics of Seasoned Beef Patties with Added Glutinous Rice Flour.. Meat Science. 92:464-468. 2012
- Physicochemical and Organoleptic Characteristics of Seasoned Beef Patties with Added Glutinous Rice Flour.. Meat Science. 92:464-468. 2012
- The Development of a Religious Animal Welfare Code and its Relevance for Contemporary Civil Laws.. Journal of Animal & Natural Resource Law. 8:65-89. 2012
- Use of Hydrolysates from Yellowfin Tuna (Thunnus albacares) Heads as a Complex Nitrogen Source for Lactic Acid Bacteria.. Food Bioprocess Technology. 5:73-79. 2012
- Antioxidant and antiproliferative activities of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Journal of Agricultural and Food Chemistry. 59:7948-7953. 2011
- Chilled Storage of Golden Gray Mullet (Liza aurata). LWT - Food Science and Technology. 44:1894-1900. 2011
- In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Food Chemistry. 124:188-194. 2011
- Isolation and characterisation of three novel peptides from casein hydrolysates that stimulate the growth of mixed cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. Journal of Agricultural and Food Chemistry. 59:7045-7053. 2011
- Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales. Journal of Food Science. 78. 2010
- Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion. Food Chemistry. 120:810-816. 2010
- Effects of Alternative Dietary Lipid Sources on Growth Performance and Fatty Acid Composition of Beluga Sturgeon, Huso huso, Juveniles. Journal of Aquaculture Society. 41:471-489. 2010
- Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels. Journal of Food Science. 75. 2010
- Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology. Journal of Food Science. 75. 2010
- Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Research International. 43. 2010
- Rheological Properties of Gelatin from Silver Carp Skin in Comparison with Commercially Available Gelatins from Different Sources. Journal of Food Science. 75. 2010
- Amino acid and fatty acid composition of cultured Beluga (Huso huso) of different ages. Journal of Aquatic Food Technology. 18:245-265. 2009
- Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin Extraction. Journal of Food Science. 74. 2009
- Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin Extraction. Journal of Food Science. 74. 2009
- Optimization of Gelatin Extraction from Silver Carp Skin. Journal of Food Science. 74. 2009
- Characterization of fish gelatin at nanoscale using atomic force microscopy. Food Biophysics. 3:269-272. 2008
- Effects of alkaline and acid pretreatment on the physical properties and nanostructure of channel catfish skin gelatin. Journal of Food Hydrocolloids. 22:1541-1550. 2008
- Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins using Instrumental Measurements. Journal of Food Science. 72:196-201. 2007
- Nanostructura characteization of catfish skin gelatin using atomic force microscopy. Journal of Food Science. 72. 2007
- Nanostructural characterization of catfish skin gelatin using atomic force microscopy. Journal of Food Science. 72. 2007
- Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay. Journal of Food Science. 71. 2006
- Fish (Rainbow Trout) Blood and Its Fractions as Food Ingredients. Journal of Aquatic Food Product Technology. 15:19-52. 2006
- Letter to the Editor 2. Association of Orthodox Jewish Scientists Intercom. 26:8. 2006
- Properties of Alaska Pollock skin gelatin: Comparison with Tilapia and Pork Skin gelatin. Journal of Food Science. 71. 2006
- Trans Fatty Acids: An Overview. Association of Orthdox Jewish Scientists Intercom. 26:11-13. 2006
- Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction. Journal of Food Science. 70. 2005
- Icing Practices’ Impact on Scombrotoxin Formation in Atlantic Mackerel. Journal of Aquatic Food Product Technology. 14:23-36. 2005
- Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout. Journal of Food Science. 69:102-108. 2004
- Biogenic Amines in Iced and Temperature-Abused Tropical Fish: A Comparative Study with Temperate Atlantic Mackerel. Journal of Aquatic Food Product Technology. 13:87-99. 2004
- Cooking Enhances the Antioxidant Properties of Polyphosphates. Journal of Food Science. 69:16-23. 2004
- Optimization of Extraction Conditions for Pollock Skin Gelatin. Journal of Food Science. 69:393-398. 2004
- Total Utilization of Fish. Food Technology. 58:28-30. 2004
- Backpage: Animal Welfare, the Quiet Revolution (Editorial). Food Technology. 57:108. 2003
- Kosher and Halal Laws in the Biotech Era. Applied Biotechnology, Food Science and Policy. 1:95-107. 2003
- The Kosher and Halal Food Laws. Comprehensive Reviews in Food Science and Food Safety. 2:111-127. 2003
- Unit B5.3. Water Retention Properties of Solid Foods. Current Protocols in Food Analytical Chemistry. 10. 2003
- Emulsion Stability and Water Uptake Ability of Chicken Muscle Protein as Affected by Microbial Transglutaminase. Journal of Food Science. 67:734-739. 2002
- Physicochemical and Sensory Characteristics of Fish Gelain. Journal of Food Science. 65:194-199. 2000
- Kosher Products: A Growing Market for Processors. NFPA Journal. 1:11-13. 1999
- Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle. Journal of Food Science. 63:1012-1017. 1998
- Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince. Journal of Food Science. 62:1139-1141. 1997
- Interaction of Commercial Dairy Proteins and Chicken Breast Myosin in an Emulsion System. Journal of Food Science. 62. 1997
- Standardized Failure Compression Test of Protein Gels from a Collaborative Study. Journal of Food Science. 62:1163-1166. 1997
- Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants. Journal of Food Science. 62:299-304. 1997
- Water Uptake, Protein Solubility, and Protein Changes of Cod Minced Stored on Ice as Affected by Polyphosphates. Journal of Food Science. 62:305-309. 1997
- Lipid Hydrolysis and Oxidation of Mackerel (Scomber scombrus) Mince. J. Aqua. Fd. Prod. Tech. 5:17-27. 1996
- Oxidative Stability of Hydrogenated Menhaden Oil Shortening Blends in Cookies, Crackers, and Snacks. Journal of the American Oil Chemists' Society. 73:167-172. 1996
- Guidelines for the Preparation and Review of Seafood Technology-Related Papers. Journal of Food Science. 60:1157. 1995
- Hydrolysis and Oxidation of Mackerel (Scomber scombrus) Mince Lipids with NaOCl and NaF Treatments. J. Aqua. Fd. Prod. Tech. 4:19-30. 1995
- Implications of Biotechnology and Genetic Engineering for Kosher and Halal Foods. Trends Food Sci. Technol. 5:165-168. 1994
- Characteristics of Mackerel Mince Lipid Hydrolysis. Journal of Food Science. 58:79-83. 1993
- Extra-cold Storage of Hake and Mackerel Fillets and Mince. Journal of Food Science. 58:1208-1211. 1993
- Failure Deformation and Stress Relaxation of Heated Egg White Gels. Journal of Food Science. 58. 1993
- Gel Point of Whey and Egg Proteins Using Dynamic Rheological Data. Journal of Food Science. 58:116-119. 1993
- Elastic Attributes of Heated Egg Protein Gels. Journal of Food Science. 57:862-868. 1992
- Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissues. Journal of Food Science. 57:575-580. 1992
- Modeling Gelation of Egg Albumen and Ovalbumin. Journal of Food Science. 57:856-861. 1992
- Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel. Journal of Food Science. 57:1332-1336. 1992
- Processing, Pricing and Promoting for New Niche Markets. Water Farming Journal. 7. 1992
- Review Paper. Modeling Protein Gelation and Application of Entropy Elasticity to Understanding Protein Gel Properties. J. Texture Studies. 23:379-401. 1992
- Storage Stability of Fish Oil, Soy Oil, and Corn Oil Mayonnaises as Measured by Various Chemical Indices. J. Aqua. Fd. Prod. Tech. 1:97-106. 1992
- The Kosher Food Market in the 1990s -- A Legal View. Food Technology. 46. 1992
- Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel. Journal of Food Science. 57:1337-1339. 1992
- Current Issues in Kosher Foods. Trends in Food Sci. & Techno. 2:50-54. 1991
- Factors Affecting Quality of Fish Oil Mayonnaise. Journal of Food Science. 56. 1991
- Kosher Certification of Vinegar: A Model for Industry/Rabbinical Cooperation. Food Technology. 44:90-93. 1990
- Looking In on Kosher Supervision of the Food Industry. Judaism. 39:408-426. 1990
- Shelf-life Extension of Fresh Fish - A Review. Part II - Preservation of Fish. Journal of Food Quality. 13:129-146. 1990
- Shelf-life Extension of Fresh Fish - A Review. Part III - Fish Quality and Methods of Assessment. Journal of Food Quality. 13:209-223. 1990
- Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study. Journal of Food Science. 55. 1990
- The Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf-life of Frozen Hake and Mackerel. Journal of Food Science. 55:64-70. 1990
- The Structure and Properties of Myofibrillar Proteins in Beef, Poultry, and Fish. J. Muscle Fd. 1:269-291. 1990
- Vinegar--A Guide for the Industry. Food Technology. 44:90-93. 1990
- Changes in Electrophoretic Patterns of Gadoid and Non-Gadoid Fish Muscle During Frozen Storage. Journal of Food Science. 54:819-823. 1989
- Chlorine Dioxide Utilization During Processing of Poultry and Its Effect on the Incidence of Salmonellae Contaminated Carcasses After Processing. Journal of Food Protection. 53. 1989
- Protection of Menhaden Mince Lipids from Rancidity during Frozen Storage. Journal of Food Science. 54:1120-1124. 1989
- Texture Changes of Frozen Stored Cod and Ocean Perch Minces. Journal of Food Science. 54:824-826. 1989
- Texture Changes on Heating Egg White. Journal of Food Science. 54:1206-1208. 1989
- The Physicochemical Parameters of Protein Additives and their Emulsifying Properties. Journal of Food Science. 54. 1989
- Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Chicken Breast Muscle. Journal of Food Science. 53. 1988
- Evaluation of Select Strains of Rainbow Trout (Salmo gairdneri) Fed Diets Composed Primarily of Plant or Animal Protein. Aquaculture. 70:309-321. 1988
- Shelf-life Extension of Fresh Fish - A Review. Part I - Spoilage of Fish. Journal of Food Quality. 11:117-127. 1988
- The Kosher Dietary Laws and their Implementation in the Food Industry. Food Technology. 42. 1988
- Kosher Status of Wax Coatings (Letter). Food Technology. 41:56. 1987
- Stability at Chopping Temperatures of Model Chicken Breast Muscle Emulsions. Meat Science. 16:17-29. 1986
- Stability at Cooking Temperatures of Model Chicken Breast Muscle Emulsions. Meat Science. 16:31-43. 1986
- Textural Changes in Frozen Cod Frame Minces Stored at Various Temperatures. Journal of Food Biochemistry. 10:259-273. 1986
- The Effect of pH and Salt on the Solubility of Egg White Protein. Journal of Food Science. 51. 1986
- The Potential for Minced Fish. Food Technology. 40:101-106. 1986
- A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure. Journal of Food Science. 50:1715-1718. 1985
- Measuring Textural Changes in Frozen Minced Cod Flesh. Journal of Food Biochemistry. 9:147-159. 1985
- The Effects of Antemortem Injected Crude Papain in Chicken Muscle. Journal of Food Science. 50:1370-1374. 1985
- Effects of Salt on Heat Initiated Binding and Water Retention Properties of Comminuted Cod Muscle. J. Food Biochem. 8:215-227. 1984
- The Effect of pH, Polyphosphates and Different Salts on Water Retention Properties of Trout Muscle. J. Food Biochem. 8:123-131. 1984
- The Effects of Salts on Thermal Transition Curves of Cod Muscle. J. Food Biochemistry. 8:335-339. 1984
- A Simple Method for Evaluating Textural Changes of Frozen Fish Minces. Journal of Food Science. 48:292-293. 1983
- Extending Shelf Life of Fresh Red Hake and Salmon Using CO2 O2 Modified Atmospheres and Potassium Sorbate Ice at 1 C. Journal of Food Science. 47:1048-1054. 1982
- The Shelf Life Extension of Haddock in Carbon Dioxide Oxygen Atmospheres with and without Potassium Sorbate. Journal of Food Science. 5:285-300. 1982
- Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins. Journal of Food Science. 47:1438-1443. 1982
- Timed Emulsification Studies with Chicken Breast Muscle: Whole Muscle, Low Salt Washed Muscle and Low Salt Soluble Proteins. Journal of Food Science. 47:1460-1462. 1982
- University Involvement in the Commercialization of New Products. Food Technology. 36:86-88. 1982
- A Simple Centrifugal Method for Measuring Expressible Moisture, A Water Binding Property of Muscle Foods. Journal of Food Science. 46. 1981
- Influence of Selenium, Vitamin E and Ethoxyquin on Lipid Peroxidation in Muscle Tissues from Fowl During Low Temperature Storage. Poultry Science. 59:347-351. 1980
- A Comparison of the Water Holding Capacity of Pre and Post Rigor Chicken, Trout and Lobster Muscle in the Presence of Polyphosphates and Divalent Cations. J. Food Biochem. 4:223-228. 1979
- An Introduction to the Kosher (Dietary) Laws for Food Scientists and Food Processors. Food Technology. 33:89-99. 1979
- Factors Affecting the Sodium Chloride Extractability of Muscle Proteins from Chicken Breast, Trout White, and Lobster Tail Muscles. J. Food Biochem. 4:191-204. 1979
- Measuring the Water Holding Capacity of Natural Actomyosin from Chicken Breast Muscle in the Presence of Pyrophosphates and Divalent Cations. J. Food Biochem. 4:205-211. 1979
- Potential Application of Microbial Antagonism to Extended Storage Stability of a Flesh Type Food. Journal of Food Science. 44:43-46. 1979
- The Effect of Sodium Pyrophosphate and of Divalent Cations on the Water Holding Capacity of Pre and Post Rigor Chicken Breast Muscle. J. Food Biochem. 4:213-221. 1979
- Effects of Varied Zinc/Copper Ratios on Egg and Plasma Cholesterol Levels in White Leghorn Hens. Journal of Food Science. 43:666-669. 1978
- Emulsion Capacity and Timed Emulsification of Chicken Breast Muscle Myosin. Journal of Food Science. 43:1757-1760. 1978
- Proteolytic Enzymes and the Functionality of Chicken Egg Albumen. Journal of Food Science. 43:279-280. 1978
- The Role of Chicken Breast Muscle Proteins in Meat Emulsion Formation: Myosin, Actin and Synthetic Actomyosin. Journal of Food Science. 43:1761-1765. 1978
- The Role of Chicken Breast Muscle Proteins in Meat Emulsion Formation: Natural Actomyosin, Contracted and Uncontracted Myofibrils. Journal of Food Science. 43:1766-1770. 1978
- A Process for the Preparation of Dehydrated Salted Fish Soy Cakes. Journal of Food Science. 42:765-767. 1977
- Action of Crude Papain Actin and Myosin Heavy Chains Isolated from Chicken Breast Muscle. Journal of Food Science. 42:1159-1163. 1977
- Lobster (Homarus americanus) Striated Muscle Myosin. Comp. Biochem. Physiol. 56B:239-244. 1977
- Studies to Improve the Extraction of Mannitol and Alginic Acid from Macrocystis pyrifera, a Marine Brown Alga. Economic Botany. 31:24-27. 1977
- The Effects of Antioxidants and Chelators on the Stability of Frozen Stored Mechanically Deboned Flounder Meat. Journal of Food Science. 42:759-764. 1977
- The Amino Acid Composition of the Marine Brown Alga, Macrocystis pyrifera from Baja, California, Mexico. Botanica Marine. 19:155-159. 1976
- The Stoichiometry of the Components of Arthropod Thin Filaments. Biochem. Biophys. Acta. 434:215-222. 1976
- The Regulatory Proteins of the Striated Flexor Muscle of the American lobster, Homarus americanus. Biochemistry. 14:917-925. 1975
-
article
- K. Pufpaff, J.R. Stauffer, B. Wanner and M. Smith.. National Provisioner. . 2012
- Strategic Leadership Forum 2008
- IFT Aquatic Food Products Division Newsletter 2005
- IFT Religious and Ethnic Foods Division Newsletter 2005
- A Dialogue on the Realities of Diet and Agriculture 2004
- IFT Aquatic Food Products Division Newsletter 2004
- IFT Religious and Ethnic Foods Division Newsletter 2004
- Jewish Vegetarians of North America On-Line Newsletter 2004
- Realities of Livestock Agriculture/A Dialogue/Debate 2004
- Alcohol in Cooking 2003
- Kosher Slaughter – An Update on the Supermarket/Chain Restaurant Program in the United States and the Farm Animal Welfare Committee of the United Kingdom’s Attack on Shechitah 2003
- Kosher Byproducts Requirements. Cheese Reporter. 22:4-12. 2002
- Kosher Issues for Today's Dairy Industry. Cheese Reporter. 127. 2002
- Kosher in Foodservice and Restaurants. Food Safety Solutions, Winter. :50-51. 2002
- Looking In. A Food Science View of Kashrus 2002
- What Kosher Cheese Entails. Cheese Marketing News. 22:4-10. 2002
- Animal Welfare Activites 2001
- Looking In. A Food Science View of Kashrus 2001
- Looking In. A Food Science View of Kashrus 2001
- Looking In. A Food Science View of Kashrus 2001
- Looking In. A Food Science View of Kashrus 2001
- Looking In. A Food Science View of Kashrus 2001
- Looking In. A Food Science View of Kashrus 2001
- Looking In. A Food Science View of Kashrus 1999
- Looking In. A Food Science View of Kashrus 1999
- Looking In. A Food Science View of Kashrus 1999
- Looking In. A Food Science View of Kashrus 1999
- Looking In. A Food Science View of Kashrus 1998
- Looking In. A Food Science View of Kashrus 1998
- Looking In. A Food Science View of Kashrus 1998
- Making Kosher Meats and Poultry Safe 1998
- Looking In. A Food Science View of Kashrus 1997
- Looking In. A Food Science View of Kashrus 1997
- Looking In. A Food Science View of Kashrus 1997
- Looking In. A Food Science View of Kashrus 1997
- Committee Actions Affect You 1996
- Kosher Processing and Food Allergies 1996
- Looking In. A Food Science View of Kashrus 1996
- Looking In. A Food Science View of Kashrus 1996
- Looking In. A Food Science View of Kashrus 1996
- Looking In. A Food Science View of Kashrus 1996
- Looking In. A Food Science View of Kashrus 1996
- Pacific Fisheries Technology Meeting 1996
- Atlantic Fisheries Technology Conference 1995
- Atlantic Fisheries Technology Conference 1995
- Looking In. A Food Science View of Kashrus 1995
- Looking In. A Food Science View of Kashrus 1995
- Looking In. A Food Science View of Kashrus 1995
- Looking In. A Food Science View of Kashrus 1995
- Looking In. A Food Science View of Kashrus 1995
- Looking In. A Food Science View of Kashrus 1995
- Pacific Fisheries Technology Conference 1995
- Highlights from the IFT October Executive Committee Meeting. Spotlight 1994
- Highlights from the IFT October Executive Committee Meeting. Spotlight 1994
- Highlights from the IFT October Executive Committee Meeting. Spotlight 1994
- Kosher Foods and Allergies 1994
- Looking In. A Food Science View of Kashrus 1994
- Looking In. A Food Science View of Kashrus 1994
- Looking In. A Food Science View of Kashrus 1994
- Looking In. A Food Science View of Kashrus 1994
- Looking In. A Food Science View of Kashrus 1994
- Looking In. A Food Science View of Kashrus 1994
- New Developments in Seafood Science and Technology Meeting 1994
- Slaughter. Religious Slaughter and Animal Welfare: A Discussion for Meat Scientists 1994
- Summary of Executive Committee and Council Actions. Spotlight 1994
- Summary of Executive Committee and Council Actions. Spotlight 1994
- Another Side to Kosher Veal (Letter to the Editor) 1993
- Atlantic Fisheries Technological Society Highlights 1993
- Looking In. A Food Science View of Kashrus 1993
- Looking In. A Food Science View of Kashrus 1993
- Looking In. A Food Science View of Kashrus 1993
- Looking In. A Food Science View of Kashrus 1993
- Preparing for the 21st Century 1993
- Readers Corner (Letter to the Editor) 1993
- The Why and Wherefore of Kosher 1993
- An Open Letter to All Kashrus Agencies 1992
- Atlantic Fisheries Technological Conference 1992
- Current Issues in Kosher Foods 1992
- Disclosure Rules Would Benefit Kosher Consumers 1992
- Letter to the Editor 1992
- Looking In. A Food Science View of Kashrus 1992
- Looking In. A Food Science View of Kashrus 1992
- Looking In. A Food Science View of Kashrus 1992
- Looking In. A Food Science View of Kashrus 1992
- Looking In. A Food Science View of Kashrus 1992
- Preliminary Proposal to Establish Laboratory Testing of the Kosher Status of Foods 1992
- The Cornell Kosher Food Initiative 1992
- Fish Marketing Survey Results 1991
- For the Trade 1991
- Introduction to: Humane Restrain Equipment for Kosher Slaughter by T. Grandin 1991
- Kosher Beef and Veal. An Introduction to Kosher Meat Cooking (with Lots of Recipes). Prepared for the New York Beef Industry Council. . 1991
- Kosher Legislative Recommendations 1991
- Looking In, A Food Science View of Kashrus 1991
- Looking In. A Food Science View of Kashrus 1991
- Looking In. A Food Science View of Kashrus 1991
- Looking In. A Food Science View of Kashrus 1991
- Looking In. A Food Science View of Kashrus 1991
- The Meat Business 1991
- Fish Waste: Resource Recovery Workshop 1990
- For the Trade 1990
- For the Trade 1990
- Legal Notes and Pending Legislation 1990
- Looking In 1990
- Looking In 1990
- Looking In 1990
- Looking In: A Food Science View of Kashrus 1990
- Milky Ways (Letter to the Editor on Jewish Milk) 1990
- New Kosher Industrial Ingredients 1990
- Review of New Kashrus Books & Tapes 1990
- Salmonella incidence (Letter to the Editor) 1990
- 34th Atlantic Fisheries Technology Conference 1989
- A Glossary of Kosher Terms 1989
- Book Corner 1989
- Book Corner 1989
- Editorial: Manipulation in Kosher Supervision 1989
- Editorial: The Comingling Laws 1989
- For the Trade 1989
- For the Trade: Industrial Ingredients 1989
- Glatt Kosher Concerns (Letter to the Editor). Jewish Week. . 1989
- Letter to the Editor 1989
- Letter to the Editor. (Re: Eggs and Cholesterol) 1989
- Looking In 1989
- Looking In 1989
- Looking In 1989
- Looking In 1989
- Seafood Biotechnology Workshop 1989
- Vinegar--A Guide for the Industry 1989
- A Systems Approach to the Development of an Integrated Trout Industry for New York State 1988
- Book Corner 1988
- Book Corner 1988
- Fish Meal in Livestock Feeds: New Findings 1988
- Fishery Byproducts: A Selective Update and Review. Feedstuffs. :14-15. 1988
- Kashruth Problem. (Letter to the Editor). Jewish Press. . 1988
- Letter to the Editor 1988
- Looking In. A Food Science View of Kashrus 1988
- Looking In. A Food Science View of Kashrus 1988
- Looking In: Current Issues 1988
- Looking In: Current Issues (10) 1988
- Looking In: Current Issues (11) 1988
- Looking In: Current Issues (12) 1988
- Looking In: Insect Infestation (8) 1988
- Maryland Mackerel Crabcakes. Captains Log. 8:6. 1988
- New Thinking on Electrical Stimulation. (Letter to the Editor) 1988
- Notes from the 12th Tropical and Subtropical Fish Technology Conference and the 32nd Atlantic Fisheries Technology Conference 1988
- Notes from: Fatty Fish Utilization. Upgrading from Feed to Fish 1988
- On-time Airlines Could Mean Missed Flights. (Letter to the Editor). Ithaca Journal. . 1988
- Questions & Answers. Aleph. Chabad House. 1:19. 1988
- Sensory Evaluation of Natural and Artificial Crab Legs 1988
- Summary of the Annual Meeting of the IFT Council in New Orleans, Sunday, June 19, 1988 1988
- Alcohol and Vinegar, an Update 1987
- Biotechnology and Genetic Engineering of Foods 1987
- Book Corner 1987
- Book Corner 1987
- Canned Mackerel, a Real Find 1987
- Coatings of Fruits and Vegetables 1987
- Gelatin 1987
- Glucono-delta-lactone, Potential for use in the Fish Industry 1987
- Highlights of the International Symposium on Sea Food Quality Determination 1987
- Keeping It Kosher 1987
- Knowing the US Market 1987
- Kosher Food (Letter to the Editor) 1987
- Looking In (2) 1987
- Looking In (3) 1987
- Looking In (4) 1987
- Looking In (5) 1987
- Looking In (6) 1987
- Looking In (7) 1987
- Poultry Inspection and Salmonella 1987
- Seafood Quality Meeting 1987
- The Value of Bind Values. (Letter to the Editor) 1987
- Waxes for Fruits and Vegetables: A Proposal 1987
- Waxes for Fruits and Vegetables: A Proposal 1987
- Alcohol and Vinegar, an Update 1986
- Extra Cold Storage of Fish 1986
- Food and Consumer News 1986
- Highlights of the International Symposium on Engineered Seafood including Surimi 1986
- Looking In (1) 1986
- Minced Fish, Current Considerations 1986
- National IFT Meeting Report 1986
- Orange Roughy 1986
- Poultry News 1986
- Proper Handling of Frozen Fish, A Perishable Food 1986
- Proper Handling of Frozen Fish, A Perishable Food 1986
- Summary of the 31st Annual Atlantic Fisheries Technological Conference 1986
- Surimi: Boon or Boondoggle? Two Food Scientists Offer Differring Views. Why Not Use Minced Fish Instead (Regenstein); The Key to Surimi is Functionality (Lanier) 1986
- Telling the Food Industry about Kosher 1986
- Temperature & Proteins. (Letter to the Editor) 1986
- The Book Corner 1986
- Truth is in the Sausage. (Letter to the Editor) 1986
- Annual National IFT Meeting Report 1985
- Cost of Producing Kosher Poultry. (Announcement of the availability of the report.) 1985
- Despite Apple Disclaimers, Consumers are Unprotected. (Letter to the Editor). Ithaca Journal. . 1985
- Food and Consumer News 1985
- Highlights of the Atlantic Fisheries Technological Conference 1985
- Letter to the Editor 1985
- Meat and Poultry Inspection Update 1985
- Obtaining Consumer Responses in Large Numbers at Public Functions 1985
- Proper Handling of Frozen Fish, A Perishable Food 1985
- Proper Handling of Frozen Fish, A Perishable Food 1985
- Proper Handling of Frozen Fish, A Perishable Food 1985
- Seafood Comparisons 1985
- The Misplaced Kosher Pig (Letter to the Editor) 1985
- Atlantic Fisheries Technology Meeting Report 1984
- Commercialization of Minced Fish (Special Sea Sauce, Ocean City Results) 1984
- Demonstrating Fish Products to Consumers at Large Public Gatherings. Department of Poultry and Avian Sciences Publication. . 1984
- Fruit Coating Poses Problem for Certain Consumers. Consumer News Service. . 1984
- Letter to the editor 1984
- Some Notes on Training a Torry Style Freshness Panel 1984
- Sources of Additional Costs in Producing Kosher Foods. A Case Study Using Poultry. Department of Poultry and Avian Sciences Publication. . 1984
- Tallow Derivative Approved as Food Wax 1984
- Tonight's Your Chance to Taste the Best Chili (Letter). Ithaca Journal. . 1984
- USDA News 1984
- Baltimore Results 1983
- Food and Consumer News 1983
- Kosher Camp Menus. (Letter to the Editor Concerning the Accuracy of an Article about Kosher Foods.) 1983
- Lactose Intolerant? Try Kosher... 1983
- Non Dairy Dilemma: Kosher Products for the Lactose Intolerant 1983
- This Recipe is Heresy. (Letter to the Editor). Ithaca Journal. . 1983
- What is Fish Quality? An Essay for the Fish Industry 1983
- Considerations of Tempering with Microwave Technology 1982
- Considerations of Tempering with Microwave Technology 1982
- Food and Consumer News 1982
- Food and Consumer News of Interest to the Poultry and Egg Industry 1982
- Letter to the Editor Concerning the Kosher Status of Burbot 1982
- Mackerel Wins Taste Tests 1982
- Salt and Kosher Diets 1982
- Temperature Effects More Study Needed. (Letter to the Editor) 1982
- Food and Consumer News of Interest to the Poultry and Egg Industry 1981
- Mechanically Deboned Meat 1981
- Minced Fish: A Critical Examination of the Cornell Experience 1981
- Quality of Red Meat and Poultry Research Trends and Future Development: A Meeting Report 1981
- Food and Consumer News of Interest to the Poultry and Egg Industry 1980
- Food and Consumer News of Interest to the Poultry and Egg Industry 1980
- Labeling System Addenda Proposed. (Letter) 1980
- Utilization of Red Hake 1980
- '...And Authors Respond.' (Reply to letters concerning our kosher article.) 1979
- Career Opportunities in Food Science, Genetics, Nutrition, Physiology, Poultry and Production. Department of Poultry Science. . 1979
- Food and Consumer News of Interest to the Poultry and Egg Industry 1979
- Food and Consumer News of Interest to the Poultry and Egg Industry 1979
- Poultry/Food Science News 1979
- Consumer Issues at the USDA 1978
- Food and Consumer News of Interest to the Poultry and Egg Industry 1978
- Try Fish as an Alternative Protein Source 1976
-
book
- Fish Gelatin. Vol. 60. 2010
- Introduction to Fish Technology 1991
- Food Protein Chemistry, An Introduction for Food Scientists 1984
-
booksection
- Preface 2012
- Appendix I: A Discussion of Stunned and Non-stunned Slaughter 2011
- An Introduction to Kosher and Halal Food Laws 2005
- Food Animal Agriculture: A Few Issues that will Impact out Future Food Supply 2004
- Religious Foods: Jewish and Muslim Laws for Animal Slaughter Welfare 2004
- Religious Foods: Jewish and Muslim Laws for Animal Slaughter/Welfare 2004
- Increasing the Value of Alaska Pollock Byproducts 2003
- New Technology for Extending the Shelf-Life of Fresh Foods 1997
- Poultry. Vol. 19. 1996
- Fish, Minced 1991
- Current Seafood Processing Waste Utilization Options as a Function of Scale of Raw Material Production 1990
- What is Fish Quality? Can We Incorporate Consumer Perceptions 1987
- Appendix 27 2: The Food Protein Functionality Properties of Chicken Breast and Fish Skeletal Muscle 1984
- Appendix 27 3: Solubility Measurements 1984
- Comments to the Food Safety Amendments of 1981 (S. 1442 and H.R. 4014) 1982
- Minced Pollock: The Economical, Versatile, and Nutritious Meat 1982
- The Cornell Experience with Minced Fish 1980
- Ionization Constants of Acids and Bases. Vol. Vol. I. 1976
- Appendix: Mathematical Analysis of a Multiple Equilibria System: Troponin Tropomyosin Actomyosin Interactions with and without Calcium. Vol. 12. 1973
- Ionization Constants of Acids and Bases 1970
-
chapter
- Fish Gelatin.. Food Biochemistry and Food Processing. 676-701. 2012
- The Prohibition of Eating Meat That was Removed from a Living Animal.. World Unity, It’s No Longer a Dream!. 18-19. 2012
- A Review of Kosher Laws with an Emphasis on Meat and Meat Products. Handbook of Meat and Meat Processing. 415-443. 2011
- Religion, Food Laws & Philosophical Food Choices. The Modern Compendium of Halal. Volume 1: The Essence of Halal. 114-130. 2011
- A Brief Introduction to some of the Practical Aspects of the Kosher and Halal Laws for the Poultry Industry. Poultry Meat Processing, Second Edition. 2010
- Fish Gelatin: A Value-Added Opportunity for the Asian Seafood Industry. Asian Food Journal.. 2009
- Kosher and Halal Meals.. (Meiselman, H.L., editor). 2009
- An Introduction to Religious Food Laws and Philosophical Food Choices.. Halal Development Corporation.. 2009
- Animal Welfare Policy and Practice: Cultural and Religious Issues. OIE proceedings paper.. 2009
- Comparing Kosher, Halal and Secular Practices for the Slaughter of Mammals. An Essay for Consumers. RMC Proceedings. 2009
- Kosher for Muslims.. Islamic Food and Nutrition Council of America.. 2009
- Religious Foods: Jewish and Muslim Laws for Animal Slaughter/Welfare.. Encyclopedia of Animal Science. 2009
- Religious and Non-Religious Slaughter (a PowerPoint document). RMC Proceedings. 2009
- Researchable Halal Relevant Topics. Halal Development Corporation.. 2009
- Chapter 11: Kosher and Halal food laws and potential implications for food safety. Microbial Food Contamination. 285-318. 2007
- Chapter 13: Collagen and gelatin from marine by-products. Maximizing the Value of Marine By-products. 279-303. 2007
- Chapter 15: Waste management and co-product recovery in fish processing. Handbook of Waste Management and Co-Product Recovery in Food Processing. 2007
- A Brief Introduction to the Kosher Laws and Possible Implications for Food Safety. Microbial Food Contamination. 2006
- A Look at Composting as a Waste Management Technique. Waste Management and Co-product Recovery in Food Processing. 2006
- Chapter 10. Use of Modified Atmosphere Packaging to Extend the Shelf-Life of Fresh Fish: A Critical Look from a Historical Perspective. Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, & Reduced Oxygen Packaging. 143-162. 2006
- Chapter 13: Collagen and Gelatin from Marine By-products. Maximizing the Value of Marine By-products. 279-303. 2006
- Fish Waste Management. Waste Management and Co-product Recovery in Food Processing. 2006
- Use of Modified Atmosphere Packaging to Extend the Shelf-Life of Fresh Fish, A Critical Look from a Historical Perspective. Modified Atmospheric Processing and Packaging of Fish. 143-162. 2006
- Introduction to the Kosher and Halal Food Laws. Food Law Text by Pat Curtis. 2004
- Kosher and Halal Issues Pertaining to Edible Films and Coatings. Protein-Based Films and Coatings. 601-620. 2002
- A Brief Introduction to Some of the Practical Aspects of the Kosher and Halal Laws for the Poultry Industry. Poultry Meat Processing. 281-300. 2001
- System Management and Operations. Recirculating Aquaculture Systems. 301-350. 2001
- Specialty Seafood Products in Marine and Freshwater Products Handbook. Technomic Publishing. 403-416. 2000
- Characterization of Several Fish Gelatins. Seafood Safety, Processing, and Biotechnology. 187-197. 1997
- Edible Films on Fish. Seafood Safety, Processing, and Biotechnology. 139-150. 1997
- Use of Fish Oil in Food Products. Seafood Safety, Processing, and Biotechnology. 151-159. 1997
- Kosher and Halal Food Regulations. A Complete Course in Canning. 1996
- Are Comminuted Meat Products Emulsions or a Gel Matrix. Food Proteins. 178-184. 1989
-
conference paper
- Challenges and Opportunities for Religious Foods in the Global Market: Focus on Halal and Kosher.. IFT. New Orleans, LA.. 2012
- Kosher and Halal Slaughter: Is There a Future? . Poultry Science Association. 2012
- Kosher and Halal: Learning from Each Other.. First International Conference on Halal Control, Riyadh, KSA. English: Arabic:. 2012
- Religious Slaughter of Animals: International Efforts to Meet This Need Responsibly.. IUFoST. 2012
- The Politics of Religious Slaughter -- How Science Can Be Misused: An Essay.. Reciprocal Meat Conference Proceedings. 2012
- The Politics of Religious Slaughter -- How Science Can be Misused. American. . Meat Science Association. 2012
- Indonesia, the Largest Muslim Country in the World: Halal Food Regulations as a Guiding Force. Life Culture of Muslim Families, International Symposium of Multicultural Human Ecology Center, Seoul National University, Dec. 13th. 33-61. 2011
- Fish Gelatin: An Unmet Opportunity. Fish Waste Conference, , Portland, OR. Proceedings. 27-40. 2010
- Is Kosher Ethical? Panel: Electric, Gas or Religious Slaughter Alternatives. Proactive Approaches to Controversial Welfare and Ethical Concerns in Poultry Science. 2007
- Role of Science in Halal Food Production. 1st International Halal Science Symposium. 2006
- Functional Foods – What are They and Where are They Going? . 2004 Cornell Nutrition Conference for Feed Manufacturers. 135-142. 2004
- Increasing the Value of Alaska Pollock Byproducts. Proceedings, Advances in Seafood Byproducts 2002 Conference Proceedings. 459-482. 2002
- Use of Chili Pepper Oleoresin in Poultry Diets to Control Rodents. Proceedings Cornell Nutrition Conference for Feed Manufacturers. 243-248. 2002
- The Benefits to the Food Industry of Producing Kosher Ingredients. Food Ingredients Europe Conference Proceedings 1997. 170-171. 1998
- Studies on the Inclusion of Chili Pepper Extract in Poultry Diets as a Means of Rodent Control. Cornell Nutrition Conference for Feed Manufacturers. 167-171. 1997
- A Brief Introduction to Some of the Practical Aspects of the Kosher Laws for the Confectionery Industry. Pennylvania Manufacturing Confectioners' Association, Proceeding of the Fiftieth Annual Production Conference. 1996
- Fish Gelatin - Kosher and Halal Food Requirements. Symposium Proceedings: Making the Most of the Catch. 53-58. 1996
- Plenary Lecture: Assuring the Freshness and Quality of Aquacultured Fish. Refrigeration and Aquaculture. Proceeding of the Conference of IIR Commission C2. 343-355. 1996
- Use of Seafood Processing Aid. Symposium Proceedings: Making the Most of the Catch. 145-149. 1996
- Functionality of Polyphosphate. Proceedings: Tropical and Subtropical Fisheries Technological Society of the Americas. 21-42. 1994
- Properties of Fish Gelatin. Proceedings: Tropical and Subtropical Fisheries Technological Society of the Americas. 203-215. 1994
- Storage Stability of Hydrogenated Menhaden Oil Shortening in Cookies, Crackers, and Snacks. Proceedings: Tropical and Subtropical Fisheries Technological Society of the Americas. 216-227. 1994
- Religious Slaughter and Animal Welfare -- An Introduction for Animal Scientists. Proceedings 45th Annual Reciprocal Meat Conference. 155-159. 1992
- Frozen Storage Changes in Mackerel. 311-316. 1990
- Are Comminuted Meat Products Emulsions or a Gel Matrix. Proceedings of the American Oil Chemists Society Protein Symposium. 1988
- Biotechnology and Genetic Engineering of Foods. Proceedings of Governor Cuomo's Kosher Food Marketing Conference. 1988
- Interaction of Frozen Storage Temperature and Food Additives with Cod Fillet and Frame Mince. Proceedings of the Tropical and Subtropical Fisheries Technological Conference. 279-293. 1988
- Looking In: Insect Infestation (8). Proceedings of Governor Cuomo's Kosher Foods Marketing Conference. 1988
- Meat Batters: The Role of the Aqueous Phase. 41st Reciprocal Meat Conference. 39. 1988
- Meat Batters: Why It is Not an Emulsion. 41st Reciprocal Meat Conference. 40-43. 1988
- The Food Industry, Kosher Foods, and Modern Technology. Proceedings of Governor Cuomo's Kosher Foods Marketing Conference. 1988
- Fish Meal in Livestock Feeds: New Findings. Proceedings, Cornell Nutrition Conference for Feed Manufacturers. 98-105. 1987
- Fishery Byproducts: A Selective Update and Review. Proceeding of the Tropical and Subtropical Fisheries Technological Conference. 213-221. 1987
- Issues in Modified Atmosphere Packaging of Fish. Conference on Extension of Shelf Life and Food Quality by Packaging and Processing. 1987
- Maximizing Fish Protein Utilization. Proceedings of the New Protein Technology Conference. 84-106. 1987
- Proper Handling of Frozen Fish, A Perishable Food. Brigham Young University. 1987
- Surimi: Boon or Boondoggle? Two Food Scientists Offer Differring Views. Why Not Use Minced Fish Instead (Regenstein); The Key to Surimi is Functionality (Lanier). Proceedings of the New Protein Technology Conference. 1987
- The Potential for Minced Fish. Proceedings of the New Protein Technology Conference. 91-96. 1987
- What is Fish Quality? An Essay for the Fish Industry. Proceedings of the New Protein Technology Conference, Brigham Young University. 1987
- Issues in Modified Atmosphere Packaging of Fish. Second Controlled Atmosphere Packaging Conference. 243-280. 1986
- Preventing Textural Changes in Frozen Gadoid Minces with Corn Starch. Appendix 1 of Regenstein, J.M. and C.E. Regenstein. Using Frozen Minced Fish. International Symposium on Engineered Seafoods Including Surimi. 1986
- Proper Handling of Frozen Fish, A Perishable Food. Second Controlled Atmosphere Packaging Conference, Schottland Business Research. 1986
- Scoresheet for Consumer Evaluation of Fresh Fish. Second Controlled Atmosphere Packaging Conference, Schottland Business Research. 273-280. 1986
- Shelf life of Frozen Shrimp Analog Products. Appendix II of Regenstein, J.M. and C.E. Regenstein. 1986. Using Frozen Minced Fish. International Symposium on Engineered Seafoods Including Surimi. 1986
- Using Frozen Minced Fish. Int. Sym. on Eng. Seafoods Including Surimi. 53-87. 1986
- Protein Water Interactions in Muscle Foods. Proceedings 37th Annual Reciprocal Meat Conference. 44-51. 1984
- Extending Shelf-Life of Fresh Red Hake and Salmon Using CO2-02 Modified Atmospheres and Potassium Sorbate Ice at 1 C. Proceedings of the First National Conference on Seafood Packaging and Shipping. 485-491. 1983
- Deterioration of Frozen Cod and Haddock Minces. Proceedings of the International Institute of Refrigeration. 1981
- Effect of Heat and Additives on the Shelf Life of Frozen Red Hake. Proceedings of the International Institute of Refrigeration. 1981
- Extending Shelf-Life of Fresh Red Hake and Salmon Using CO2-02 Modified Atmospheres and Potassium Sorbate Ice at 1 C. Proceeding of the First National Conference on Modified and Controlled Atmosphere Packaging of Seafood Products. 186-194. 1981
- Minced Fish: The Economical, Versatile and Nutritional Meat. Proceedings of the International Institute of Refrigeration. 1981
- The Shelf Life Extension of Fresh Fish. Proceedings of the International Institute of Refrigeration. 1981
-
document part
- Publishing a Scientific Paper 2010
- Sustainability of Seafood 2010
- What a Reviewer Expects 2010
- Ancient Animal Welfare Codes as a Guide to Modern Codes. 83. 2009
- Answering to a Higher Authority: The Kosher Process. 2009
- Fish Gelatin: An Unmet Opportunity. 2009
- Properties of Gelatin Extracted from Silver Carp Skin 2009
- Animal Welfare Concerns for Fish 2008
- Effect of Different Pretreatments on Nanostructure and Physical Properties of Catfish Skin Gelatin 2008
- Effect of EDTA, HCl, and Citric Acid on Calcium Salt Removal from Asia Carp Scales Prior to Gelatin Extraction 2008
- Online Processing Plant Tours as Teaching Tools for Food Science and Poultry Science Courses in the Symposium: Use of Multimedia Educational Tools in Poultry and Egg 2008
- Optimization of Gelatin Extraction from Silver Carp Skin 2008
- Effect of low refrigeration temperature storage on physicochemical properties of packaged shell eggs during retail display 2007
- Effects of Low Refrigeration Temperature Storage on Quality Characteristics of Shell Eggs. 15. 2007
- Evaluation of Haugh Units and yolk index as criteria to establish a low temperature storage limit for refrigerated shell eggs 2007
- Nanostructural characterization of catfish skin gelatin using atomic force microscopy 2007
- Spirit of Humane 2007
- The Ethics of Food. SYMPOSIUM: Bio Ethics - Livestock and Poultry 2007
- Virtual Food Processing Plant Tours: A USDA Challenge Grant 2007
- Food-Grade Gelatin from Various Sources: Scientific Benefits and Export Potential. 123-125. 2006
- Properly Reporting Religious Slaughter in the Scientific Literature 2006
- Virtual Food Science Field Trip 2006
- Virtual Food Science Field Trip 2006
- Animal Welfare, Shechita and AOJS. 2. 2005
- Comparison of the rheological properties of Alaska pollock skin gelatin with warm-water fish gelatin and mammalian gelatin 2005
- Texture analysis of gelatin water desserts made from fish gelatins 2005
- Virtual Field Trips in Food Science 2005
- Chemical and physiochemical properties of Alaskan pollock skin gelatin 2004
- Is the choice of a protein standard important for the assay of total protein in gelatin solution? 2004
- Extraction and Characterization of Gelatin from Alaska Pollock Fish Bone 2003
- Extraction of pollock skin gelatin 2003
- Chili Pepper Oleoresin in Diets of Laying Hens and Broilers is Well Tolerated by Chickens But Alters the Sensory Properties of Meat and Eggs. 91. 2002
- Kosher: A Worldwide Marketing Opportunity 1999
- Inclusion of Chili Pepper Oleoresin in Layer/Breeder Diet: An Evaluation of Egg Production, Reproductive Performance and Sensory Properties of Eggs. 22. 1998
- Assuring the Freshness and Quality of Aquacultured Fish 1996
- Effect of Polyphosphate Treatment on Fresh Cod Fillet Water Retention Properties 1995
- Influence of Cryoprotectants on Protein Functional Properties and Textural Changes of Frozen Minced Cod With and Without Kidney Tissue 1995
- Relationship between DMA Formation, Fish Texture and Water Retention Properties in Frozen Cod Mince 1995
- Functionality of Phosphates 1993
- Properties of Fish Gelatin 1993
- Storage Stability of Fish Oil Cookies and Crackers 1993
- A Review of New Instrumentation and Technologies with Potential Applications for Monitoring Seafood Quality 1992
- Atmosphere Packaging Technology 1992
- Extra-cold Storage of Mackerel 1992
- New Product Development with Fish 1992
- Extra-cold Storage of Fish Fillets and Minces 1991
- Extra-cold Storage of Mackerel and Hake 1991
- The Kosher Food Market of the 1990s 1991
- Competitive adsorption between chicken breast muscle proteins and protein additives 1990
- Effect of NaOCl and NaF on Hydrolytic and Oxidative Rancidity of Minced Mackerel 1990
- Frozen Storage Changes in Mackerel 1990
- Kosher: Insects and IPM 1990
- Protection of Mackerel Mince from Rancidity during Frozen Storage (-7C) using Antioxidants, Barrier Bags, and Vacuum 1990
- Contractile Proteins of Red Meat, Poultry, and Fish 1989
- Current Seafood Processing Waste Utilization Options as a Function of Scale of Raw Material Production 1989
- Effect of Protein Concentration and Homogenization Speed on Postmortem Chicken Breast Muscle Oil Stability 1989
- Use of Menhaden Fish Oil in Mayonnaise 1989
- Effect of Heating on Emulsion Stability of Chicken Breast Muscle 1988
- Emulsion Activity and Stability of Protein Additives Designated for Comminuted Meat Products 1988
- Molecular Properties and Functionality of Proteins in Food Emulsions: Meat Products 1988
- Emulsifying Properties of Muscle Proteins in Meat and Fish Products 1987
- GF Texture Profile Analysis by Computer 1987
- Interaction of Frozen Storage Temperature and Food Additives with Cod Fillet and Frame Mince 1987
- Iron Forms Found in Fish and Their Nutritional Implications 1987
- Protein Functionality and its Relationship to Product Development in the Seafood Industry 1987
- Quality Control and Processing to Maintain the Nutritional Benefits of Fish Fatty Acids 1987
- The Effect of Anti-Oxidants and Other Processing Treatments on the Stability of Lipids in Menhaden Mince 1987
- The Effect of Packaging Materials on Shelf-Life Extension of Frozen Fish 1987
- The Effects of Various Salts on the Textural and Chemical Changes in frozen Gadoid and Non-Gadoid Fish Minces 1987
- The Effects of Various Salts on the Textural and Chemical Changes in frozen Gadoid and Non-Gadoid Fish Minces 1987
- U.S. Fishery By-Products, A Update and Review 1987
- Applications of the Torry Freshness Scoring System 1986
- Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Chicken Breast Muscle. 60. 1986
- Meat Structure and Emulsification 1986
- Nutritional Comparisons of Fish and Fish Products 1986
- The Importance of Muscle Structure to Food Functionality 1986
- The Use of Water Retention and Texture Measurements to Evaluate Frozen Fish Quality 1986
- What is Fish Quality? Can the Fish Industry Incorporate Consumer Perceptions? 1986
- Effect of NaI, CaCl2, and NaCl on Frozen Cod and Ocean Perch Minces 1985
- Fish Quality Methodology A Cooperative Approach to Guidelines 1985
- Minced Fish Processing and Product Applications 1985
- Shelf life Extension of Fresh Cod Fillets 1985
- Using Frozen Minced Fish 1985
- Preventing Textural Changes in Gadoid Minces with Corn Starch 1983
- Process Effects on Structure and Water Binding in Meat. 1021-1022. 1983
- Textural Changes in Frozen Cod Frame Minces Stored at Various Temperatures 1983
- Thermal Stability of Emulsions Made from Chicken Breast Muscle Proteins following Timed Emulsification 1983
- Antemortem Crude Papain Effects in Chicken Muscle 1982
- Effect of Antemortem Crude Papain on Muscle Protein Hydrolysis 1982
- Heat Induced Binding in Cod 1982
- Monitoring Textural Changes in Frozen Gadoid Minces 1982
- The Commercialization of Minced Fish 1982
- Developments in Further Processing of Poultry Meats 1981
- The Water Holding Potential and Differential Scanning Calorimetry of Fish Muscle in 0.25M Sodium Iodide 1981
- Chemical Changes of Trimethylamine Oxide During Fresh and Frozen Storage of Fish 1979
- Emulsion Formation of Chicken Breast Muscle 1979
- Shelf Life Extension of Fresh Fish 1979
- The Cornell Experience with Minced Fish 1979
- The Effect of Polyphosphates and of Divalent Cations on the Water Holding Capacity of Pre and Post Rigor Chicken Breast Muscle 1979
- Water Holding Capacity, Protein Extractability and Timed Emulsification of Bovine Muscle as a Function of Time Postmortem 1979
- Report from the Sea Grant Seafood Technology Workshop Held in Portland, Oregon, from September 11 to 13th, 1978 1978
- Effects of Varied Zinc/Copper Ratios on Egg and Plasma Cholesterol Level in White Leghorn Hens 1977
- Minced Fish, the Versatile Meat Protein 1977
- The Microbial Properties of Mechanically Deboned Fish Flesh 1977
- The Potential Application of Microbial Antagonism to Food Systems 1977
- The Role of Chicken Breast Muscle Proteins in Meat Emulsion Formation. 1. Myosin, Actin, and Synthetic Actomyosin 1977
- The Role of Chicken Breast Muscle Proteins in Meat Emulsion Formation. 2. Natural Actomyosin, Contracted and Uncontracted Myofibrils 1977
- Action of Crude Papain on Myofibrillar Proteins of Chicken Breast Muscle 1976
- Fish is NOT a Second Class Protein 1976
- Light Chains of Lobster Myosin. 1581. 1974
- The Regulatory Proteins of Lobster Striated Muscle. 570. 1973
- Variants of Milk Proteins and Their Possible Relation to Milk Properties 1967
- Proposed Structure of the B Lactoglobulin Tetramer 1965
-
report
- America Consumers’ Finfish Purchasing Behaviors at the Retail Level. Diversified Business Communications 2011
- Expert Opinion on Considerations When Evaluating All Types of Slaughter: Mechanical, Electrical, Gas and Religious Slaughter and A Critical Scientific Review of Report 161: Ritual Slaughter and Animal Welfare (September, 2008); Report 398: Report on Restraining and Neck Cutting or Stunning and Neck Cutting in Pink Veal Calves (September, 2010) by the Animal Sciences Group, Wageningen UR; and the 2009 New Zealand Papers by Gibson et al. Preliminary Report. Prepared for the Netherlands Parliamentary Debate on Religious Slaughter 2011
- Spirit of Humane. 7-15. 2007
- What Makes Food Sacred? A Study in Eight Dimensions 2006
- Nutritional Supplements for Halal and Kosher Consumers 2005
- New York Aquaculture Industry: Status, Constraints and Opportunities 2004
- Small to Medium Scale Composting of Food Wastes in New York City 1999
- Health Aspects of Kosher Foods. 77-83. 1994
- Agricultural Composting: A Feasability Study for New York Farms 1993
- The Use of Condensed Phosphates in the Mechanical Peeling of Pacific Shrimp 1993
- Environmental and Economic Benefits from Zebra Mussel Harvesting through Contaminant Reduction and Product Development. 4-5. 1991
- Improving the Profitability of Finfish Processing Waste: Options for Fish Processors with an Emphasis on Mechanical Deboning (Mincing), Hydrolysis (Liquid Fertilizer Production), and Composting 1991
- A.E. Res. 90-8: An Economic Analysis of Freshwater Finfish Aquaculture in the Mid-Atlantic States 1990
- An Economic Analysis of Freshwater Finfish Aquaculture in the Mid-Atlantic States 1990
- Aquaculture Cooperatives to Cage Culture and Market Black Bullhead 1990
- Sanitation and Fire Safety for Mashgiachs 1989
- Protection of Menhaden Mince Lipids from Rancidity. 384-390. 1988
- A Systems Approach to the Development of an Integrated Trout Industry for New York State 1987
- Improving Fish Waste Handling at North Atlantic Fisheries 1987
- Interaction of Frozen Storage Temperature and Food Additives with Cod Fillet and Frame Mince 1987
- Industrial Preparation of Kosher Baked Goods: Special Considerations 1986
- Waxes for Fruits and Vegetables: A Proposal 1986
- White Vinegar, Current Legal Status in New York State 1986
- Modified Atmospheres and the Shelf life Extension of Flesh Foods 1985
- Scoresheet for Consumer Evaluation of Fresh Fish 1985
- A Statistical Analysis of Consumer Reaction to the Cornell Market Test of 'Special Sea Sauce.' 1984
- Concern over Surimi (Letter to the Editor). 6. 1984
- Influence of Strain and Feed on the Organoleptic Properties of Rainbow Trout 1984
- Narrative on the Development and Market Testing of Special Sea Sauce 1984
- Obtaining Consumer Responses in Large Numbers at Public Functions. 1984
- Research and Development in Fish Utilization and Storage 1984
- Shelf life of Frozen Shrimp Analog Products. Report to the National Fisheries Institute. Appendix 2 of Regenstein, J.M. and C.E. Regenstein 1985 1984
- A Primer on the Shelf Life Extension of Fresh Fish 1982
- Effect of Heat and Additives on the Shelf life of Frozen Red Hake 1981
- The Shelf Life Extension of Haddock in Carbon Dioxide Oxygen Atmospheres with and without Potassium Sorbate 1981
- Instructions for Using Minced Fish with recipes 1976
-
review
- Book review of "Omega-3 Fatty Acids and Health" by J.A. Nettleton. 83. 1995
- Book Review of "Surimi Technology.". 135. 1993
- Book Review of "Fish Oils and Nutrition,". 83-84. 1991
- Five-Language Dictionary of Fish, Crustaceans, and Molluscs. 328. 1990
- Book Review of "Egg and Poultry-Meat Processing." (W.J. Stadelman, V.M. Olson, G.A. Shemwell and S. Pasch) 1989
- Book Review of "The Food Fishes, Their Intrinsic Variation and Practical Implications." (M. Love). 215-216. 1989
- Book on Kosher Laws -A Review (Y. Lipschutz, Kashruth.). 194-195. 1989
- Advances in Meat Research. Vol. 3: Restructured Meat and Poultry Products. 153-154. 1988
- Book Review of "Milk Proteins in Meat and Poultry Products". 140-142. 1988
- Book on Kosher Laws -A Review. (Y. Lipschutz, Kashruth.) 1988
- Smoking Salmon and Trout. 9-10. 1988
- Smoking Salmon and Trout. 2. 1988
- Smoking Salmon and Trout 1988
- Book Review of 'Developments in Food Proteins 4' by B.J.F. Hudson. 188-189. 1987
- Book Review of 'Developments in Food Proteins 3' by B.J.F. Hudson, Ed. 111. 1985
- Book Review of 'Fish Handling and Processing' by A. Aitken, I.M. Mackie, J.H. Merritt and M.L. Windsor, Ed. 2-3. 1983
- Book Review of 'Modification of Proteins: Food, Nutritional and Pharmacological Aspects' by R.E. Feeney and J.R. Whitaker. 55-56. 1983
- Book review of 'Fish and Krill Proteins, Processing Technology,' by T. Suzuki. 141-142. 1982
- Book review of 'Food Products Formulary: Vol. 1. Meats, Poultry, Fish, Shellfish.' 2nd ed. by L. Long, S.L. Komarik and D.K. Tressler. 140. 1982
- Book review of 'How to Write and Publish a Scientific Paper,' by Robert A. Day. 73. 1979
- Book review of 'How to Write and Publish a Scientific Paper,' by Robert A. Day. 73. 1979
- Unstunned Slaughter: Are there implications for Kosher and Halal? 2010
- Introduction to The Prohibition of Eating Meat from a Living Animal: Including the Restrictions on Causing Suffering to Living Creatures, Mating Different Species of Animals, and Grafting Different Species of Fruit Trees 2008
- Trans-Atlantic Fisheries Technology (TAFT) 2006
- Health and Safety Guidance for Small Scale Composting 2004
- Bereshet Barah Elohim et ha Shamayim vet ha Aretz. In the beginning G created the heaven and the earth 1993
- Processing and Marketing Aquacultured Fish 1992
- A Shopping Guide for the Kosher Consumer 1989
- A Practical Evaluation of the Potential for Intensive Trout Production in New York State 1988
- A Shopping Guide for the Kosher Consumer 1988
- Poultry Inspection 1987
- Choose Your Title: Kosher Minced Fish Cooking; Fish Cooking with a Food Processor 1982
- Old Laws in a New Market: The Kosher Dietary Laws for Seafood Processors 1981
- Development of Products from Minced Fish: 4. Creamy Fish Bites 1978
- Development of Products from Minced Fish: 3. Frozen Minced Fish 1977
- Development of Products from Minced Fish: 1. Seafood Chowders 1976
- Development of Products from Minced Fish: 2. Seafood Crispies 1976
presentations
- The benefits of factory farming, Speaker 2010
Teaching
teaching overview
- The teaching focus has been directed towards the following goals for students: 1) to think critically about scientific facts and how they must be examined and understood as part of a larger view of the world, even when the facts seem counter-intuitive to students’ experience or expectation; 2) to be able to incorporate knowledge and understanding of diversity as it affects consumer food choices; this requires understanding how a manufacturer might respond to resulting consumer choices based on religious law; and 3) to be able to incorporate knowledge and understanding of animal welfare and environmental sustainability as critical to the long term health of the food supply.
teaching activities
- FDSC-2300: Chef's Chemistry - Spring 2013
- FDSC-2500: Kosher and Halal Food Regulations - Spring 2013
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2013
- FDSC-6960: Graduate Internship in Food Science - Spring 2013
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2013
- FDSC-6980: Graduate Teaching Experience - Spring 2013
- FDSC-8900: Master's Level Thesis Research - Spring 2013
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2013
- JWST-2501: Kosher and Halal Food Regulations - Spring 2013
- ANSC-3100: Introduction to Animal Welfare - Fall 2012
- FDSC-1943: A Good Meal: A Window into Diversity - Fall 2012
- FDSC-3100: Introduction to Animal Welfare for Food Scientists - Fall 2012
- FDSC-4180: Food Chemistry II - Fall 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2012
- FDSC-6960: Graduate Internship in Food Science - Fall 2012
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2012
- FDSC-6980: Graduate Teaching Experience - Fall 2012
- FDSC-8900: Master's Level Thesis Research - Fall 2012
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2012
- ALS-4770: Environmental Stewardship in the Cornell Community - Spring 2012
- BEE-4350: Principles of Aquaculture - Spring 2012
- FDSC-2300: Chef's Chemistry - Spring 2012
- FDSC-2500: Kosher and Halal Food Regulations - Spring 2012
- FDSC-4350: Introduction to Aquaculture for Food Scientists - Spring 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2012
- FDSC-6960: Graduate Internship in Food Science - Spring 2012
- FDSC-6970: Graduate Individual Study in Food Science - Spring 2012
- FDSC-6980: Graduate Teaching Experience - Spring 2012
- FDSC-8900: Master's Level Thesis Research - Spring 2012
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2012
- JWST-2501: Kosher and Halal Food Regulations - Spring 2012
- ANSC-3100: Introduction to Animal Welfare - Fall 2011
- FDSC-3100: Introduction to Animal Welfare for Food Scientists - Fall 2011
- FDSC-4180: Food Chemistry II - Fall 2011
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2011
- FDSC-6960: Graduate Internship in Food Science - Fall 2011
- FDSC-6970: Graduate Individual Study in Food Science - Fall 2011
- FDSC-6980: Graduate Teaching Experience - Fall 2011
- FDSC-8900: Masters-Level Thesis Research - Fall 2011
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2011
Service
outreach overview
- My primary outreach program is the Cornell Kosher and Halal Food Initiative, (CKHFI) a unique program that provides significant impact to its stakeholders. The goal of CKHFI is to help the food industry be successful in providing kosher and halal foods to consumers worldwide. There are several key stakeholders. (1) Consumers purchase $1.5 billion worth of kosher food in the United States each year. These customers include those observing dietary laws for religious reasons and others who benefit from this system, e.g., people with allergies. (2) The food industry constantly needs to determine its role in the process and evaluate the opportunities that exist in this market. In practical terms, much of the outreach is extended to this group, sometimes as individual companies and sometimes through associations such as the AMI (American Meat Institute). (3) The religious supervision agencies need to understand developments in the food industry. This work is made more complex because of the variety of supervision agencies. (4) Various governmental and regulatory agencies have an interest in these processes’ working smoothly to ensure that consumers are well served. (5) When issues rise to the level of news, the press becomes involved and is looking for appropriate, impartial input.
service to the profession
- Phi Tau Sigma Board Member 2010 -
- Rabbinical Assembly/United Synagogue of Conservative Judaism Board of Advisors 2009 -
- Institute of Food Technologists, Metrics Subcommittee Chairperson 2008 -
- Rabbinical Assembly Board Member 2008 -
- Saratoga Cheese Corporation Board of Advisors 2008 -
- Shared Journeys Board Member 2008 -
- Central New York Institute of Food Technology Section Alternate Councilor 1999 -
- Waste Management Institute of the Center for the Environment Member 1999 -
- Kingsborough Community College: Cornell/Kingsborough Seafood Laboratory Liaison 1987 -
- New Zealand Institute of Food Science and Technology Guest Fellow 1983 -
- 2008 Peer Review Statistics
- American Meat Science Association
- Cornell Kosher and Halal Food Initiative
- Mad Scientist Network participant
- Magen Tzedek Industry Advisory Board
- New York Small Scale Food Processors Association
- New York State Aquaculture Association
- Research and Development Associates
- Scientific Information Committee, AMSA
- Technical Program Committee, IFT
- Tompkins County Master Composters (Annual Lecture)
- Wegmans' Seafood Contest Judge
- Tompkins County Airport Board of Advisors 2009 - 2010
- IFT Ambassadors Program Task Force Member 2008 - 2009
- IFT Public Policy & Regulatory Outreach Advisory Panel Member 2008 - 2009
- PSA Support Personnel Award review committee Member - 2008
- College Bowl Reviewer, Program 2003 - 2006
- Central New York Institute of Food Technology Section Councilor 1985 - 1998
- Governor Cuomo's Kosher Foods Advisory Council Member 1985 - 1996
- Plainville Turkey Farm Board of Advisors 1986 - 1995
- Citizen's Petition Member - 1990
- Kingsborough Community College: Fisheries Program Board of Advisors 1986 - 1988
- Bi-State Seafood Quality Committee Advisor 1985 - 1988
- Bistate Seafood Development Conference: Advisory Committee Committee Member 1985 - 1988
- Kosher Foods Marketing Conference Session Chair and Reporter, Speaker - 1988
- Aquatic Products Commodity Advisory Board Board Member 1984 - 1987
- AI-SPER-0203DF692AB0001084D Member - 1987
- Citizen's Petition Member - 1987
- NYS Vinegar Bill Member - 1986
- Central New York Institute of Food Technology Section Alternate Councilor 1982 - 1985
- New York State Council on Agriculture, Agricultural Marketing Conference: Aquatic Products Panel Recorder - 1984
- New York State Department of Agriculture and Markets: Agriculture 2000 Series, Aquatic Products Year 2000 Member - 1984
- Central New York Institute of Food Technology Section Chairperson 1979 - 1980
- Southern Tier Heart Association: Research Committee Chairperson 1977 - 1980
- Central New York Institute of Food Technology Section Chairperson 1978 - 1979
- Central New York Institute of Food Technology Section Chairperson 1977 - 1978
reviewer or editor for
Background
education and training
- Ph.D. in Biophysics, Brandeis University 1972
- M.S. in MS, Cornell University 1966
- B.S. in Chemistry, Cornell University 1965
awards and honors
- Bigley Lecturer, 2011
- Certificate of Appreciation, 2010
- Top Reviewers, 2009
- Top Reviewers, 2009
- Lambda Chapter of Epsilon Sigma Phi 2003 Team Award, 2003
- CALS Multicultural Diversity Award, 2003
- Elizabeth Fleming Stier Humanitarian Award of the Institute of Food Technologists (IFT), 2000
- Cornell University Merrill Scholarship Award Winner as Heather Clark’s Most Influential College Teacher, 2000
- Teaching Excellence Award, 1998
- Earl P. McFee Award, 1988
- Appreciation Award, 1984
- Albert Flegenheimer Memorial Graduate Fellowship Fund Endowment
- State Team Award for the Hydroponics Learning Model Project led by Philson A.A Warner
Other
college
- CALS
research keyword
- Fish
- Fish Bone
- Fish Gelatin
- Fish Scales
- Fish Skins
- Goats
- Lung Adhesions
- Lungs
- Sheep
- Ultrasound
name prefix
- Professor