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Federation proceedings | 1974

MIRACLE--a hierarchical data acquisition system for laboratory automation.

R. B. Harrington; Ronald L. Giese

New advances in laboratory instrumentation have given scientists a new dimension to their research, but analysis and interpretation of the data generated by these instruments has increased in difficulty to the point where it has often become a limiting factor in their effective use. It was logical to turn to computer processing of these data to relieve the scientist of this burdensome task. Often the initial approach has been to consider the use of existing digital batch process computing. However, the turnaround problems of overburdened centers can be inhibiting; but even discounting this feature, analog-type data (unless analog processing is employed) must be transformed to digital information. Frequently this is in the form of punched cards. This approach fails to take advantage of interfacing the instrument directly to the computer and thus precludes on-line data acquisition, interactive control, or real-time data processing. Because of the batch and digital orientation of most large computing centers, the probability for linking instruments on-line with special interfacing and real-time demands at these centers, is low indeed, although it has been successfully accomplished at the University of Alabama under Dr. Josiah Macy and at the University of Utah under Dr. Homer Warner among other institutions.


Journal of Food Science | 1973

MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS

Mary E. Bennett; Vianna D. Bramblett; E. D. Aberle; R. B. Harrington


Journal of Food Science | 1968

Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys

J. L. Welbourn; R. B. Harrington; W. J. Stadelman


Journal of Food Science | 1972

PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES

G. Dubé; Vianna D. Bramblett; M. D. Judge; R. B. Harrington


Poultry Science | 1969

Further Studies on Depletion of DDT Residues from Laying Hens

R. L. Wesley; A. R. Stemp; R. B. Harrington; B.J. Liska; R. L. Adams; W. J. Stadelman


Journal of Food Science | 1971

DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes

G. Dubé; Vianna D. Bramblett; R. D. Howard; B. E. Homler; H. R. Johnson; R. B. Harrington; M. D. Judge


Poultry Science | 1971

Effects of Cooling Procedures on Shear Values, Instron Measurements, Protein Solubility and pH of Turkey

J. L. Welbourn; R. B. Harrington; C. G. Haugh; E. D. Aberle; W. J. Stadelman


Poultry Science | 1971

Improving Turkey Meat Quality by Carcass Injection

W. J. Stadelman; R. B. Harrington; K. K. Hale


Poultry Science | 1970

A Procedure Study of Bone Breakage in Spent Hens

R. L. Adams; R. B. Harrington; D. D. Jackson; C. G. Haugh; W. J. Stadelman


Poultry Science | 1969

The Effect of Estradiol-17 Beta-monopalmitate on Yields and Quality of Chicken Roasters

Mourad A. Megally; R. B. Harrington; W. J. Stadelman

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