Is this you? Create Your Porfile
Avatar

C. E. Swift

United States Department of Agriculture

Network

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

Explore More

Hotspot

Dive into the research topics where C. E. Swift is active.

Explore More

Publication

Featured researches published by C. E. Swift.

Journal of Food Science | 1971

EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS

W. E. Townsend; S. A. Ackerman; L. P. Witnauer; W. E. Palm; C. E. Swift

Journal of Food Science | 1981

Effects of Electrical Stimulation on the Functional Properties of Lamb Muscle

R. C. Whiting; Elizabeth D. Strange; Arthur J. Miller; Robert C. Benedict; S. M. Mozersky; C. E. Swift

Journal of Food Science | 1975

COMPOSITION AND PROTEIN EFFICIENCY RATIO OF PARTIALLY DEFATTED CHOPPED BEEF AND OF PARTIALLY DEFATTED BEEF FATTY TISSUE AND COMBINATIONS WITH SELECTED PROTEINS

M. L. Happich; R. Whitmore; S. Feairheller; M. M. Taylor; C. E. Swift; J. Naghski; A. N. Booth; R. H. Alsmeyer

Journal of Food Science | 1971

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

S. A. Ackerman; C. E. Swift; Robert J. Carroll; W. E. Townsend

Journal of Food Science | 1975

DIGESTIBILITY AND SAFETY OF LIMED HIDE COLLAGEN IN RAT FEEDING EXPERIMENTS

R. Whitmore; Albert N. Booth; J. Naghski; C. E. Swift

Journal of Food Science | 1979

A PHASE TESTING METHOD FOR RAPIDLY DETERMINING THE STABILITY OF SAUSAGE EMULSIONS

S. A. Ackerman; Arthur J. Miller; C. E. Swift

Journal of Food Science | 1954

THE DIETHYLSTILBESTROL CONTENT OF TISSUES OF TREATED STEERS, LAMBS, AND POULTRY

C. E. Swift

Journal of Food Science | 1962

Some Relations Between the Chemical and Physical Characteristics of Bovine Muscles

C. Lockett; C. E. Swift; W. L. Sulzbacher

Journal of Food Science | 1977

ESTlMATlON OF DIGESTIBILITY OF MEAT PRODUCTS CONTAINING EXTENDERS

W. Uchman; R. Whitmore; S. A. Ackerman; M. L. Happich; C. E. Swift

Journal of Food Science | 1974

Simplified methodology for measuring meat color [Consumer acceptability].

Elizabeth D. Strange; Robert C. Benedict; R. E. Gugger; V. Metzger; C. E. Swift

Explore More

Collaboration

Dive into the C. E. Swift's collaboration.

Top Co-Authors
Avatar

S. A. Ackerman

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

R. Whitmore

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Arthur J. Miller

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Elizabeth D. Strange

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

J. Naghski

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

M. L. Happich

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

Robert C. Benedict

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

W. E. Townsend

United States Department of Agriculture

View shared research outputs
Top Co-Authors
Avatar

A. N. Booth

University of California

View shared research outputs
Top Co-Authors
Avatar

Albert N. Booth

United States Department of Agriculture

View shared research outputs
Explore More
Researchain Logo
Decentralizing Knowledge