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Publication


Featured researches published by J. L. Oblinger.


Journal of Food Science | 1978

EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTS

S.K. Williams; J. L. Oblinger; R. L. West


Poultry Science | 1976

The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of Broilers

J. L. Oblinger; D. M. Janky; J. A. Koburger


Poultry Science | 1976

Effect of Salt Brining and Cooking Procedure on Tenderness and Microbiology of Smoked Cornish Game Hens

D. M. Janky; J. A. Koburger; J. L. Oblinger; P. K. Riley


Poultry Science | 1978

Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers

D. M. Janky; A. S. Arafa; J. L. Oblinger; J. A. Koburger; D. L. Fletcher


Poultry Science | 1979

The Effect of Salt Brine Chilling on Driploss of Ice-Packed Broiler Carcasses

M. D. Carpenter; D. M. Janky; A. S. Arafa; J. L. Oblinger; J. A. Koburger


Poultry Science | 1974

Storage Stability of Hard-Cooked Eggs

J. L. Oblinger; S. A. Angalet


Journal of Food Science | 1980

FATE OF Salmonella infantis, Staphylococcus aureus, AND Hafnia alvei IN VACUUM PACKAGED BEEF PLATE PIECES DURING REFRIGERATED STORAGE

J. E. Kennedy; J. L. Oblinger; R. L. West


Poultry Science | 1978

Changes in the Microbial Flora of Smoked Chicken during Storage

J. L. Oblinger; L. C. Koo; J. A. Koburger; D. M. Janky


Poultry Science | 1982

Survival of Salmonella infantis and Staphylococcus aureus on Smoked Broiler Halves

P. Hooshyar; J. L. Oblinger; D. M. Janky


Poultry Science | 1982

A Comparison of Brined and Unbrined Paired Broiler Carcass-Halves for Tenderness

D. M. Janky; J. A. Koburger; J. L. Oblinger

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L. C. Koo

University of Florida

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