Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where B. E. Langlois is active.

Publication


Featured researches published by B. E. Langlois.


Journal of Animal Science | 1974

Microflora of Fresh and Dry-Cured Hams as Affected by Fresh Ham Storage

B. E. Langlois; James D. Kemp


Journal of Food Science | 1975

EFFECTS OF CURING INGREDIENTS AND HOLDING TIMES AND TEMPERATURES ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF DRY‐CURED SLICED HAM

James D. Kemp; B. E. Langlois; J. D. Fox; W. Y. Varney


Journal of Food Science | 1978

Beef thawing and cookery methods. Effect of thawing and cookery methods, time in storage and breed on the microbiology and palatability of beef cuts.

W. G. Moody; Carola Bedau; B. E. Langlois


Journal of Food Science | 1980

PHYSICAL, CHEMICAL, SENSORY, AND MICROBIOLOGICAL PROPERTIES AND SHELF LIFE OF PSE AND NORMAL PORK CHOPS

J. D. Fox; S. A. Wolfram; James D. Kemp; B. E. Langlois


Journal of Food Science | 1988

Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry‐Cured Ham Slices

James D. Kemp; B. E. Langlois; K. Akers; W.J. Means; D.K. Aaron


Journal of Food Science | 1987

Effects of Boning Time, Mechanical Tenderization and Partial Replacement of Sodium Chloride on the Quality and Microflora of Boneless Dry-Cured Ham

F.W. Leak; James D. Kemp; J. D. Fox; B. E. Langlois


Journal of Food Science | 1979

QUALITY OF BONELESS DRY-CURED HAM PRODUCED WITH OR WITHOUT NITRATE, NETTING OR POTASSIUM SORBATE

James D. Kemp; B. E. Langlois; Morse B. Solomon; J. D. Fox


Journal of Food Science | 1981

Effects of Vacuum Packaging and Potassium Sorbate on Yield, Yeast and Mold Growth, and Quality of Dry‐Cured Hams

James D. Kemp; B. E. Langlois; J. D. Fox


Journal of Food Science | 1980

EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS

James D. Kemp; D. F. O. Abidoye; B. E. Langlois; J. B. Franklin; J. D. Fox


Journal of Food Science | 1977

EFFECT OF NITRITE AND ERYTHORBATE ON RECOVERY OF Clostridium perfringens SPORES IN CURED PORK

E. A. Sauter; James D. Kemp; B. E. Langlois

Collaboration


Dive into the B. E. Langlois's collaboration.

Top Co-Authors

Avatar
Top Co-Authors

Avatar

J. D. Fox

University of Kentucky

View shared research outputs
Top Co-Authors

Avatar

W. G. Moody

University of Kentucky

View shared research outputs
Top Co-Authors

Avatar

D.K. Aaron

University of Kentucky

View shared research outputs
Top Co-Authors

Avatar

F.W. Leak

University of Kentucky

View shared research outputs
Top Co-Authors

Avatar

K. Akers

University of Kentucky

View shared research outputs
Top Co-Authors

Avatar
Top Co-Authors

Avatar

W.J. Means

University of Kentucky

View shared research outputs
Top Co-Authors

Avatar

C.A. Payne

Kansas State University

View shared research outputs
Top Co-Authors

Avatar
Researchain Logo
Decentralizing Knowledge